Effect of Ecklonia cava on the Quality Kimchi during Fermentation
2013
Lee, H.A., Pusan National University, Busan, Republic of Korea | Song, Y.O., Pusan National University, Busan, Republic of Korea | Jang, M.S., National Fisheries Research and Development Institute, Busan, Republic of Korea | Han, J.S., Pusan National University, Busan, Republic of Korea
To improve kimchi qualities, Ecklonia (E.) cava of 5%, 15% or 25% were added and the qualities investigated by measuring changes in physicochemical, microbiological, and sensory characteristics during fermentation at 5oC. The pH of kimchi with E. cava added decreased and acidity increased. The number of Leuconostoc sp. in kimchi reached its maximum at the optimum fermenting stage, the 16th day in control kimchi and the 20th day in the kimchi added E. cava. The optimum fermenting stage of the kimchi was retarded due to adding the E. cava. The reducing sugar contents was highest in kimchi with 25% E. cava during the early stage of fermentation. According to Huntern is color values, the lightness of the kimchi with E. cava added decreased during fermentation, while the redness increased as fermentation proceeded. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi with 15% E. cava.
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