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KMID : 0380619880200010040
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Korean Journal of Food Science and Technology
1988 Volume.20 No. 1 p.40 ~ p.44
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Effect of Na - Acetate , Na - Malate and K - Sorbate on the pH , Acidity and Sourness during Kimchi Fermentation
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Abstract
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This paper was carried out to investigate the relation of pH, aciidity and sourness during Kimchi fermentation and preservatives on Kimchi fermentation. Na-acetate, Na-malate, K-sorbate and K-sorbate+acetic acid were added to Kimchi samples. These Kimchi samples were femented for 7 days at 37 and 20. In the experiment about the sourness and buffer action by organic salts which showed that the intensity of sourness was differented by the difference of pH in the same acidity. Na-acetate (0.3%) and Na-malate (0.3%) acted as good buffer, whereas K-sorbate (0.1%) and K-sorbate (0.1%)+acetic acid (0.05%) acted as lactobacilli growth enhancer in the fermentation.
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