Standardization and improvement of kimehi-manufacturing process
1994
Wan-Soo Park (Korea Food Research Inst., Songnam-Si, Kyonggi-Do 463-420 (Korea Republic). Applied Microbiology Lab.)
In order to study the fermentation characteristics of kimchi and to improve its manufacturing processes for better palatability and longer shelf-life, the effects of initial salt content, the temperature of salted Chinese cabbage and kimchi seasoning mixture during storage on the changes of pH, total acidity, salinity, microbial growth and physical observation have been investigated. When Chinese cabbages produced in spring were salted up to 3 percent and 7 percent salt contents and stored at 0 deg C and 10 deg C, their pHs were lowered from pH 5.85-5.91 to pH 3.9-5.0 for 60 days. The microbial growth including lactic acid bacteria on salted Chinese cabbage stored at 0 deg C kept increasing for 60 days, but it increased up to 15 days and then decreased at 10 deg C. The pH of kimchi seasoning mixture stored for 4 deg C was constant at pH 5.0, but it was lowered to pH 4.8 at 10 deg C. Microbial growth of the mixture was almost constant with 5.1 x 10 raised to the fifth power cfu/ml for 90 days. The results from kimchi prepared with 10 cabbage cultivars produced in fall showed that 'Karaksin no. 1' and 'Olympic' received the highest points on sensory evaluation. When each Chinese cabbage cultivar was stored at 0 deg C and 10 deg C, its pH was decreased with different modes, and total acid content was increased with the same way as pH. Results on microbial counts showed that microbial growth including lactic acid bacteria was the best in kimchi of the cultivar Noramat. Sensory evaluation on kimchi prepared with each salted Chinese cabbage cultivar in storage showed that Keunyureum and Olympic among the cultivars stored 0 deg C for 14 days received the highest points on desirability
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