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KMID : 0380619910230020188
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 2 p.188 ~ p.191
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Addition of Salts and Their Mixtures for Improvement of Storage Stability of Kimchi
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Abstract
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A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into halffermented kimchi in the concentration range of 0.001∼0.01 M. The salts mixtures added were sodium phosphates mixture(CA-A), addition of NaNO₂, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was Na₃PO₄-Na₂HPO₄-sodium citrate-NaH₂PO₄-K₂HPO₄-KH₂PO₄. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CAA. The mixture of CA-C could extend the time of holding pH 4.2∼4.4 by approximately 6 times at 4-25℃ when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.
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