Development of fermentation · storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage
2018
Moon, S.H., Chosun University, Gwangju, Republic of Korea | Kim, E.J., Chosun University, Gwangju, Republic of Korea | Kim, E.J., LG Electronics, Republic of Korea | Chang, H.C., Chosun University, Gwangju, Republic of Korea
To maintain the best quality of kimchi during long-term storage, we developed a fermentation · storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be 6℃ with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation ㆍ storage mode conditions were programmed to consist of a fermentation temperature of 6℃ and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation ㆍ storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored −2- -1℃ for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher (10¹-10² CFU/mL) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation · storage mode clearly received higher scores for overall preference than the control kimchi.
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