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KMID : 0380620070390040432
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Korean Journal of Food Science and Technology
2007 Volume.39 No. 4 p.432 ~ p.437
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Development of Auto-aging System Built in Kimchi Refrigerator for Optimal Fermentation and Storage of Korean Cabbage Kimchi
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Noh Jeong-Sook
Song Yeong-Ok
Seo Hyun-Ju
Oh Jung-Hwan
Lee Myung-Ju
Kim Myung-Hee
Cheigh Hong-Sik
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Abstract
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In this study, we examined the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, and to prolong the storage time of kimchi. Various characteristics of kimchi fermented at different temperatures (5-23°C) were compared. We observed that the higher the fermentation temperature, the less desirable the overall acceptability of the product. To establish the time point in which to convert the fermentation mode to the storage mode, kimchi was stored at -1°C for 1 week once it reached the designated acidity (0.4, 0.6, and 0.8%). The results indicated that the lower the kimchi acidity, the higher the sensory score. The storage temperature of -1°C was not low enough to retard microorganism growth completely; however, the kimchi stored at -2±0.5°C became frozen. Accordingly, 15°C and -2±0.5°C are suggested as the fermentation and storage temperatures for the kimchi refrigerator, respectively. A kimchi acidity of 0.4% can be used as an index for the time point to convert fermentation to storage. Subsequently, the time required for the fermentation course can be calculated based on this.
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KEYWORD
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kimchi refrigerator, auto-aging, fermentation, storage, temperature, acidity, sensory evaluation
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