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KMID : 1160620070120010046
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Preventive Nutrition and Food Science
2007 Volume.12 No. 1 p.46 ~ p.50
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Physicochemical Properties of Long-term Fermented Kimchi
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Nam Min-Hee
Kong Chang-Suk
Bak Soon-Sun
Lee Yang-Bong
Rhee Sook-Hee
Park Kun-Young
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Abstract
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Physicochemical properties of commercial long-term fermented kimchies which are widely available in Korea were investigated. The commercial long-term fermented kimchies were fermented almost more than 6 months. Average values for saltiness, pH and acidity of the long-term fermented kimchies were $3.0{pm}0.5%$, $4.0{pm}0.2$, and $1.88{pm}0.76%$, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillus sp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. and Lactobacillus sp. of the long-term fermented kimchi were $10^{7sim8}$ CFU/mL and $10^{4sim7}$ CFU/mL, respectively. The long-term fermented kimchi showed $0.32{pm}0.18$ lightness, $1.73{pm}0.98$ redness, $0.52{pm}0.31$ yellowness. Long-term fermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi. Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.
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KEYWORD
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long-term fermented kimchi, baechu kimchi, physicochemical properties, color, breaking strength
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