Effect of the Beet Addition on the Quality of American Preferred Kimchi during Fermentation
2005
Yang, Y.J. (Pusan National University, Busan, Republic of Korea) | Han, J.S. (Pusan National University, Busan, Republic of Korea), E-mail: [email protected]
To improve the quality of American preferred kimchi (APK), the APK added different ratios of beets were prepared and the qualities of those kimchi were investigated by measuring the changes of physicochemical, microbiological and sensory characteristics during fermentation at 5℃. The pH of APK added beet (APKB) decreased as the amount of beet increased while total acidity gradually increased. The reducing sugar content was the highest in APKB added 3% beet at early stage of fermentation. The number of Lactobacillus sp. and Leuconostoc sp. were the highest in 3% beet added group during fermentation.
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