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KMID : 0380619700020020034
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Korean Journal of Food Science and Technology
1970 Volume.2 No. 2 p.34 ~ p.37
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Studies on the Composition of Kimchi (Part 3)
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Abstract
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The variation of acidity, pH and oxidation-reduction potentials of Dongchimi (a kind of large raddish pickle) during its fermentation was investigated.
Estimation of oxidation-reduction potentials was carried out by the electric method.
1. Acidity was increased-3.5% by lactic acid and pH was decreased 3.4 during Dongchimi fermentation.
2. In Dongchimi, oxidation-reduction potentials was comparatively high (rH above 10) in the earlier stage and then decreased rapidly from rH 15 to 2.0 but slightly increased rH 5.0 in the later stage of the fermentation.
3. It is suggested that the earlier stage of fermentation was more aerobic condition than the later stage.
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