The optimum storage condition of kimchi to available source for calcium supply
2005
Takahashi, T.(Kyoto Prefectural Univ. (Japan)) | Lee, S.U. | Tomita, K. | Ohtani, K. | Minamide, T.
There are many fermented foods in East Asian countries. Kimchi which is Korean traditional fermented vegetable food, has many functional properties such as anticancer, antibacterial, antimutagenic, etc. There are few studies on either storage condition after purchased or changes of calcium (Ca) form during storage. The purposes of this study are to investigate the quality changes during storage period and to examine the optimum storage conditions that Kimchi can be available source for Ca supply. Kimchi was purchased Korean Kimchi on the market. It was stored at 4 deg C, 20 deg C, 30 deg C up to 7 weeks. The changes of pH, acidity, organic acid content, ratio of soluble and insoluble Ca form in Kimchi were measured. 1. The pH decreased and acidity of Kimchi increased during storage at 4 deg C. Their optimum pH was 4.2-4.5 and acidity was 0.4-0.8%. 2. Lactic acid content increased during storage at each temperature. Especially, it was found that lactic acid content was 2.3g/100g f.wt. for 1 week storage at 30 deg C. 3. Ca content of Kimchi was 28mg/100g f.wt. and 70 % of this was water soluble form. There were few changes at 4 deg C and 20 deg C. The ratio of soluble Ca increased in first storage period and decreased in the middle period. On the latter, its ratio increased again at 30 deg C storage. The optimum storage of Kimchi is a good condition at 4 deg C on the point of view of pH, acidity and ratio of soluble Ca.
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