Comparison of Fermentation Properties of Winter Kimchi Stored for 6 Months in a Kimchi Refrigerator Under Ripening Mode or Storage Mode
2012
Lee, E.H., Pusan National University, Busan, Republic of Korea | Lee, M.J., Samsung Electronics, Gwangju, Republic of Korea | Song, Y.O., Pusan National University, Busan, Republic of Korea
The purpose of this study is to determine long-term storage conditions for winter kimchi. Kimchi was stored in a kimchi refrigerator for 6 months with or without fermentation. Four different temperature systems used were as follows: 5 days at 10℃ followed by storage at -2.5℃ (F1), 1 day at 15℃ followed by storage at -2.5℃ (F2), storage at -1℃ (S1), or at -2.5℃ (S2). Time periods required for F1, F2, S1, or S2 kimchi to reach pH 4.4 and acidity 0.6% were 2, 8, 12, and 22 weeks, respectively. Lactobacillus spp. growth on F1 and F2 kimchi was faster and greater than that on S1 and S2 kimchi, revealing a maximum concentration of 8~9 verses 6.8 log CFU/mL, respectively. However, Leuconostoc spp. were fully grown (8~9 log CFU/mL) on all four kimchi samples regardless of temperature, even at -2.5℃, although the times required to reach maximum growth were different. Growth of Lactobacillus and Leuconostoc spp. both decreased after reaching maximum levels, except for F1 kimchi. Sensory evaluation results for 3 month storage showed that F1 kimchi was the best among kimchi samples in terms of appearance, acidic taste, carbonated taste, crispiness, and moldy smell. For 6 months of storage, F1 and S1 kimchi were the most highly evaluated among the kimchi samples. Sensory evaluation result for S1 kimchi stored at -1℃ was comparable to that of F1 kimchi due to fully grown Leuconostoc spp. Acidities of F1 and S1 kimchi after 6 months of storage were 0.8 and 0.7%, respectively. Taken together, fermentation of kimchi at 10℃ for 5 days followed by storage at -2.5℃ for 6 months was optimal for high quality kimchi. Sensory properties of winter kimchi were significantly influenced by the degree of fermentation.
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