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KMID : 0380619940260030239
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Korean Journal of Food Science and Technology
1994 Volume.26 No. 3 p.239 ~ p.245
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Changes in Some Characteristics of Brined Chinese Cabbage of Fall Cultivars During Storage
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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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Fermentation characteristics and microbial changes during storage of brined Chinese cabbage were investigated. Ten Chinese cabbage cultivars harvested in fall were brined and stored at 0℃ and 10℃ . The decrease in pH and increase in total acidity during storage were different in their tendency among the varieties. Microbial growth including lactic acid bacteria was more active at 10℃ and most active in `Noranmat´ . The reduction of their reducing sugar contents during storage resulted in slow fermentation of kimchi prepared with those cabbage stored. From the results of sensory evaluation on kimchi prepared with each brined Chinese cabbage cultivar in storage, `Keunyureum´ among the cultivats stored at 0℃ received the highest points on preference. But, at 10℃ , `Sinkiwon´ received the highest points and ´Noktab´ received the lowest points.
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KEYWORD
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