Effect Of High Pressure Processing Treatment On Sterilization Efficacy And Quality Of Soft Kimchi

In this study,the effects of high pressure processing on the sterilization effect and quality of soft-coated kimchi were studied.The sterilization effect and changes in physical properties of kimchi were studied by different high pressure processing treatment,pressure-holding time and salt content.In this paper,the efficacy of kimchi was optimized by response surface test,the storage performance and sensory evaluation of kimchi were studied.In addition,the texture and color of kimchi under different treatment pressure were tested.The results are as follows:1.Optimization of sterilization process of kimchi by high pressure processing treatment by response surface methodology.The response surface test of high pressure processing sterilization was carried out with high pressure processing treatment pressure,pressure-holding time and salt content as single factor.Through the response surface analysis the results can be,the impact factor order for the treatment of treatment pressure> holding time> salt content.The microbial lethality rate of kimchi was close to 5.00Log10CUF/g,and the microbial lethality rate had been shown to kill most of the microbes in kimchi.The process parameters predicted the best sterilization process.For the high pressure processing treatment pressure of 314.70 MPa,pressure-holding time of 15.85 min,salt content of 3.07%,the total number of bacteria in the sample of the microbial mortality rate of 5.02Log10CUF/g.Considering the actual operability,the parameters were adjusted to treatment pressure 300 MPa,holding time 15 min,salt content 3.0%,three groups of parallel test were carried out and the total number of microbial mortality was 4.98Log10CUF/g.2.Study on the storage performance of kimchi at high pressure processing.Untreated kimchi samples in the 24 h when all the fat bags to the largest,indicating that kimchi in the microbial gas production more.After the treatment of high pressure processing,the process parameters were as follows: 300 MPa,15min,kimchi at room temperature after 30 d still not fat bag,which is the most obvious preservation effect,can be used as the minimum pressure required to meet the preservation value.3.High pressure processing after optimization of kimchi and commercially available kimchi sensory rating.According to the sensory evaluation table,sensory assessment personnel tested the three kinds of samples through,through the color,aroma,taste and body analysis and evaluation,high pressure processing optimized kimchi obtained the highest score 94.00.And through the taste of all kimchi samples,74% of the participants are more inclined to high hydrostatic pressure optimized samples.4.The effect of high pressure processing on the quality of kimchi.The texture and color of kimchi were determined by texture analyzer and color difference meter.At the same time,the nitrite content,total acid content,water content and pH of kimchi were determined according to the national standard,Factors of Substances in kimchi.