Kimchi

determining the rapidity of acidification depending on temperature

Authors

  • Daniel Park Author
  • BCIT School of Health Sciences, Environmental Health Institution
  • Bobby Sidhu Supervisor
  • Fred Shaw Contributor

DOI:

https://doi.org/10.47339/ephj.2015.127

Keywords:

Kimchi, pH, Waterproof Palm pH analyzer, Fermentation, Acidification

Abstract

 

Background: The increasing number of kimchi consumers in Metro Vancouver raises food safety concerns over the kimchi being out in the ambient temperature. Although kimchi is known to have lactic acid pro-ducing bacteria as its normal flora, environmental health officers have no specific reference to the change in pH with respect to time. The purpose of this study was to understand the rate at which kimchi ferments at different temperatures and determine whether kimchi is a hazardous food or not. Methods: Freshly made kimchi at researcher’s residence were divided into two groups; 4 oC and 25 oC. 30 samples for each set with equal amounts were left at these two different conditions. PH and temperature were measured at the time of separation and for three weeks weekly using the Waterproof Palm pH analyzer. Results: There was a steeper decline in the 25 oC set compared to 4 oC. It took some time between 22 hours and 34 hours for 25 oC set to show a drop in pH. On the other hand, 4 oC set did not show a significant decline in pH within the time period of the experiment.

 

Downloads

Download data is not yet available.

Downloads

Published

2015-04-01

How to Cite

Park, D., BCIT School of Health Sciences, Environmental Health, Sidhu, B., & Shaw, F. (2015). Kimchi: determining the rapidity of acidification depending on temperature. BCIT Environmental Public Health Journal. https://doi.org/10.47339/ephj.2015.127

Issue

Section

Articles

Categories