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KMID : 0380619940260030226
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.226 ~ p.230
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Comparison of Fall Cultivars of Chinese Cabbage for Kimchi Preparation
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이인선/Lee, In Seon
구영조/강국희/박완수/Koo, Young Jo/Kang, Kook Hee/Park, Wan Soo
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Abstract
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In order to compare fall cultivars of Chinese cabbage for kimch: preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic´ had the heaviest average weight and `Chungsan´ was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat´ had the highest water content and `Chungsan´ had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at 4 ℃ for 40 ℃ Says, of which pHs and total acid contents were measured and sensory characteristics were compared. Their pHs of `Lipdong´ and `Taebok´ were lowered most slowly and their pHs of all cultivars were lowered to less than pH 4.0 after the storage of 40 days. Their total acid contents of most cultivars were ranged from 0.55 to 0.59% after the same period. It was shown from the result of sensory eva uation that `Karaksin-1´ and `Olympic´ were considered to be the best among fall cultivars of Crinese cabbage for kimchi preparation.
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KEYWORD
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