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KMID : 0380619890210010068
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Korean Journal of Food Science and Technology
1989 Volume.21 No. 1 p.68 ~ p.74
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Changes of Kimchis Contained Different Garlic Contents During Fermentation
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Abstract
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The changes of the contents of chemical components and sensory evaluation of Kinzchis which were prepared by addition of different amounts of garlic were investigated during fermentation at 21℃ for 8 days. The range of salinity of Kimchis was 1.8-2.0%. The titratable acidity of Kimchis was rapidly increased with garlic contents during fermentation. Ascorbic acid was decreased with fermentation but increased with more addition of garlic. Total sugar content was decreased until third day and the free sugar content decreased to 0.8-1.1g/100g at the 8th day fermentation. It was found that lactic acid and succinic acid were relatively high among the nonvolatile organic acids. The lactic acid content increased with the addition of garlic while succinic acid was not certain. During the whole fermentation, the result of sensory evaluation suggested that Kimchis contained more than 2g garlic were more palatable and desirable than eliminated garlic.
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