Extension of Shelf Life of Kimchi by Addition of Encapsulated Mustard Oil
2006
Kim, M.J. (Pusan National University, Busan, Republic of Korea) | Ha, J.Y. (Pusan National University, Busan, Republic of Korea) | Yun, Y.R. (Pusan National University, Busan, Republic of Korea) | Noh, J.S. (Pusan National University, Busan, Republic of Korea) | Song, Y.B. (Sejeon Research Institute of Food Science and Technology, Jincheon, Republic of Korea) | Song, Y.O. (Pusan National University, Busan, Republic of Korea), E-mail: [email protected]
In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes.
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