Quality and sensory characteristics of commercial kimchi according to sodium contents
2016
Hwang, E.S., Hankyong National University, Anseong, Republic of Korea | Kim, H.S., Hankyong National University, Anseong, Republic of Korea | Kim, S.H., Hankyong National University, Anseong, Republic of Korea | Ko, H.J., Hankyong National University, Anseong, Republic of Korea | Lee, M.Y., Ministry of Food and Drug Safety, Cheongju, Republic of Korea | Yoon, E.K., Ministry of Food and Drug Safety, Cheongju, Republic of Korea
This study was conducted to compare the quality and sensory characteristics of commercial kimchi containing different sodium contents. The salinity at day 1 post-manufacture in regular kimchi was 1.99%, while it was 1.56% in lowsodium kimchi, thus showing a 21.6% reduction in sodium content. The pH of low-sodium kimchi was much lower than that of regular kimchi and the pH was dramatically decreased in both samples after 5 days of storage. The total acidity of low-sodium kimchi was higher than that of the regular kimchi, and increased during the storage period. The number of lactic acid bacteria was maximum at day 5 but slightly decreased after 10 days of storage. The sensory evaluation panels preferred low-sodium kimchi and realized that the saltiness of low-sodium kimchi was less than that of the regular kind. Based on these results, the quality characteristics of low-sodium kimchi were competitive to those of regular kimchi.
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