Supercooling and stepwise algorithmic strategies for prolonged freshness and quality preservation in mustard leaf (Brassica juncea) kimchi

IF 6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-05-07 DOI:10.1016/j.lwt.2025.117891

Dong Hyeon Park , Mi-Jung Choi , Mi-Ai Lee , Sung Jin Park , MinJi Kim , Sung Hee Park

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Abstract

Kimchi, a traditional Korean fermented dish, is rich in nutrients and probiotics. Its quality can be compromised by over-fermentation due to temperature fluctuations. Supercooling has been proposed as a method to preserve kimchi, but maintaining this state is challenging. This study used a stepwise cooling system to keep mustard leaf kimchi in a supercooled condition for up to 5 months. Analysis of CO₂ levels, pH, and titratable acidity showed slower fermentation in the supercooled samples compared to refrigerated ones. Notably, the pH of refrigerated samples decreased rapidly to about 4.5 and the titratable acidity increased to about 0.83 % at 5 months of storage. However, there were no significant differences in moisture content and texture between the supercooled and refrigerated samples. Microbial profiles and metabolic compounds revealed that supercooling preservation delayed fermentation by about 3 months. These results suggest that supercooling is an effective method for preserving mustard leaf kimchi, preventing quality degradation during long-term storage.

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芥菜叶泡菜的过冷和逐步算法策略延长新鲜度和质量保存

泡菜是韩国传统的发酵食品，富含营养和益生菌。由于温度波动，其质量可能会因过度发酵而受到损害。曾有人提出过过冷保存泡菜的方法，但要保持这种状态是很困难的。本研究采用逐步冷却系统，将芥菜叶泡菜在过冷条件下保存长达5个月。对二氧化碳水平、pH值和可滴定酸度的分析表明，与冷藏样品相比，过冷样品的发酵速度较慢。值得注意的是，冷藏样品的pH值在5个月时迅速下降到4.5左右，可滴定酸度增加到0.83%左右。然而，过冷和冷藏样品的含水量和质地没有显著差异。微生物谱和代谢化合物显示，过冷保存使发酵延迟了约3个月。研究结果表明，过冷处理是芥菜叶泡菜保鲜的有效方法，可有效防止泡菜在长期贮藏过程中品质下降。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.