The effects of using packaging films with different permeabilities on the quality of Korean fermented red pepper paste

Abstract

Abstract Korean fermented red pepper paste was packaged with four plastic films of different gas permeabilities and stored at 13 °C. During the storage, package weight, volume expansion, microbial flora, surface colour, pH and acidity were measured. Highly permeable film, such as low density polyethylene, alleviated the volume expansion; however, this packaging also supported higher yeast count on the paste for longer periods and caused higher weight loss when compared with other plastic films. There was also a concern that loss of volatile acids was greater for this type of packaging. On the other hand, use of barrier packaging films, such as Al-laminate and nylon laminate, resulted in high volume expansion because of low permeation of carbon dioxide from the package. Plastic films with appropriate gas permeability, such as coextruded multilayer polyamide, may be the most practical choice based on consideration of both volume expansion and quality retention of the fermented paste.