US EPA

4839577 

Journal Article 

Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions 

You, SuY; Yang, JiSu; Kim, SH; Hwang, InMin 

2017 

Yes 

Journal of Food Quality
ISSN: 0146-9428
EISSN: 1745-4557 

1-7 

10.1155/2017/9562981 

WOS:000394866100001 

In this study, the changes in pH, organic acid content, acidity, and salinity of kimchi prepared at 0 days, stored 1-8 weeks at 4 and 10 degrees C, and stored at room temperature for two days were analyzed. Organic acids content was analyzed by using analytical technique of high-performance liquid chromatography (HPLC). This method was also validated using quality assurance parameters of linearity, limits of detection and quantification (LOD and LOQ), precision, and spike recovery experiments. In the analysis of organic acids content (mg/kg), itwas found that thekimchi storedfor 1-8weeks at 4 and 10 degrees C showed gradual increase in the organic acids content during storage period. The order of organic acids was lactic acid >acetic acid> citric acid > malic acid > succinic acid > oxalic acid > fumaric acid. The pH values of kimchi stored at 4 degrees C, 10 degrees C, and 25 degrees C were 4.1, 3.6- 3.7, and 4.1, respectively.