Effects of high pressure treatment on the quality and storage of kimchi

The effects of high pressure treatment on the microflora and storage of kim chi were investigated. In a bacterial suspension, numbers of Lactobacillus plantarum were reduced by 6 logs by 500 MPa, at 25 degrees C for 10 min. Ki mchi juice did not alter the rate of inactivation of lactic acid bacteria b y high pressure treatment. There was no change in the texture of kimchi sub jected to a pressure of 400 MPa, but an increase in cutting force was obser ved at 600 MPa. When kimchi was pressurized at 400 MPa for IO min at 25 deg rees C and subsequently stored at 20 degrees C for 4 weeks, the total numbe r of viable cells stayed at 10(3) CFU mL(-1). High pressure treatment above 400 MPa prevented excessive acidification that typically occurs during the extended storage of kimchi. The inflation of pouches as a result of accumu lated carbon dioxide was also prevented by high pressure treatment. Althoug h colour changes were accelerated by high pressure treatment, this study de monstrates that high pressure treatment can be used to control overripening during the distribution and storage of kimchi products.