Development of Auto-aging System for the Kimchi Refrigerator for Optimal Fermentation and Storage of Dongchimi
2008
Noh, J.S. (Pusan National University, Busan, Republic of Korea) | Kim, J.H. (Masan College, Masan, Republic of Korea) | Lee, M.J. (Samsung Electronics, Suwon, Republic of Korea) | Kim, M.H. (Samsung Electronics, Suwon, Republic of Korea) | Song, Y.O. (Pusan National University, Busan, Republic of Korea), E-mail: [email protected]
This study was investigated to determine the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, as well as the optimal conditions for the prolongation of dongchimi storage time. Various fermentation characteristics of dongchimi stored at different temperatures (5-23℃) were compared. The pH and acidity of dongchimi associated with the highest levels of overall acceptability were 3.9±0.1 and 0.25±0.05%, respectively. In order to establish the time point for the conversion of fermentation to storage, dongchimi was fermented at 10℃ or 15℃ until the acidity reached the designated points (0.1, 0.2, and 0.3%), and was then stored at -1℃ for 1 week. According to the sensory evaluation, the dongchimi acidity of 0.2% fermented at 10℃ evidenced the highest levels of overall acceptability after 1 week of storage among the samples. In conclusion, we suggest conditions of 10℃ and -2.5±0.5℃ for the fermentation and storage temperature, respectively, and a dongchimi acidity of 0.2% as an index for the time point for the conversion of fermentation to storage in the kimchi refrigerator.
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