Preparation and Quality Characteristics of Mul-kimchi Added with Chlorella
2014
Kim, D.C., Chungwon University, Hongseong, Republic of Korea | Won, S.I., Chungwon University, Hongseong, Republic of Korea | In, M.J., Chungwon University, Hongseong, Republic of Korea
Mul-kimchi was prepared with addition of 0.025, 0.05, and 0.1% (w/v) chlorella powder and fermented at 10¡� for 6 days. Quality characteristics of the Mul-kimchi were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts during fermentation. The addition of chlorella powder stimulated the growth of lactic acid bacteria and significantly enhanced the acid production. After 3 days fermentation, titratable acidity of chlorella Mul-kimchi was 0.12-0.14% and was higher than that (0.11%) of Mul-kimchi made without chlorella. The acid production and the number of viable lactic acid bacterial cell increased with increasing the concentration of added chlorella powder. The sensory score of Mul-kimchi added with 0.05% chlorella powder showed the highest values in taste and overall acceptability among the tested Mul-kimchi preparations. When chlorella Mul-kimchi preparations incubated for 3 days were kept at 4¡� for 19 days, their quality characteristics were well maintained through storage period. According to sensory score and storage ability, the optimum concentration of chlorella powder was around 0.05%.
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