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KMID : 0380620140460040456
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 4 p.456 ~ p.464
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Effect of Solar Salt on Kimchi Fermentation during Long-term Storage
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Chang Ji-Yoon
Kim In Cheol
Chang Hae-Choon
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Abstract
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Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5- 0.6% of acidity) and stored for 5 months at -1oC. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.
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KEYWORD
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long-term storage, solar salt, kimchi, fermentation
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