Effect of Washing Conditions in salted Chinese Cabbage on the Quality of Kimchi
2000
Woo-Po Park | Kyu-Dong Park Dept. of Food and Nutrition, Masan College, Masan 630-729 (Korea Republic)
Salted Chinses cabbage was washed in 1,000 ppm solutions of graprfruit seed extract (GFSE) or citric acid, and used to make kimchi for the retention of quality characteristics during fermentation at 10 degrees. Kimchi treated with GFSE or citric acid showed a retarded increase in titratable acidity and decrease in pH and reducing sugar content. Total microbial count and lactic acid bacteria of GFSE treated kimchi were about 1.1 log(CRU/g) lower than those of control and citric acid treated kimchi after making, but the difference was gradually reduced during fermentation.
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