Table 2 Effects of three different thawing methods on the quality characteristics of red and white cabbage kimchi

	Characteristics	Before freezing	Plate freezing (-40°C)			Direct freezing (-40°C)
			RF thawing	Plate thawing	Room temperature thawing	Room temperature thawing
Red cabbage kimchi	Soluble solid content (°Brix)	8.99±0.67*	9.26±0.27	9.01±0.38	8.98±0.43	9.38±0.35
	Salinity (%)	1.47±0.09	1.61±0.10	1.64±0.09	1.58±0.14	1.53±0.08
	pH	4.31±0.03	4.26±0.06	4.32±0.00	4.30±0.07	4.33±0.02
	Titratable acidity (%)	0.87±0.02b	0.94±0.04a	0.87±0.01b	0.86±0.06b	0.87±0.03b
	Lactic acid bacteria (log CFU/mL)	8.14±0.11ab	8.47±0.13a	8.50±0.02a	7.91±0.23b	4.98±0.45c
	Yeast (log CFU/mL)	2.47±0.64a	2.77±0.82a	3.19±0.29a	1.16±0.28b	ND
	Maximum force at 40% depth with Φ5 probe (N)	0.85±0.45a	0.27±0.07b	0.23±0.03b	0.25±0.06b	0.23±0.04b
White cabbage kimchi	Soluble solid content (°Brix)	5.60±0.36	5.50±0.25	5.51±0.41	5.18±0.21	5.25±0.20
	Salinity (%)	1.06±0.02	1.12±0.01	1.10±0.05	1.10±0.09	1.07±0.06
	pH	3.94±0.07	3.92±0.01	3.97±0.06	3.92±0.06	3.99±0.01
	Titratable acidity (%)	0.56±0.05abc	0.57±0.04ab	0.60±0.03a	0.51±0.04bc	0.49±0.01c
	Lactic acid bacteria (log CFU/mL)	8.86±0.73a	7.78±0.07ab	8.06±0.26ab	7.45±0.52b	5.72±1.07c
	Yeast (log CFU/mL)	3.55±0.1a	2.90±0.20b	3.30±0.33ab	1.39±0.36c	ND
	Maximum force at 40% depth with Φ5 probe (N)	0.97±0.33a	0.23±0.07b	0.27±0.12b	0.24±0.07b	0.22±0.06b

*The values represent mean±SD log CFU/mL for triplicate experiments. Means with same letters or without letters within a line are not significantly different at p<0.05 by Duncan’s multiple range test.
**Means with ND are not detected in the solution diluted to 1/10.