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KMID : 0380620080400060661
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 6 p.661 ~ p.668
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Development of Auto-aging System for the Kimchi Refrigerator for Optimal Fermentation and Storage of Dongchimi
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Noh Jeong-Sook
Kim Jong-Hyun
Lee Myung-Ju
Kim Myung-Hee
Song Yeong-Ok
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Abstract
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This study was investigated to determine the conditions for an auto-aging system placed within a kimchirefrigerator for optimal fermentation, as well as the optimal conditions for the prolongation of dongchimi storage time.Various fermentation characteristics of dongchimi stored at different temperatures (5-23oC) were compared. The pH andacidity of dongchimi associated with the highest levels of overall acceptability were 3.9±0.1 and 0.25±0.05%, respectively.In order to establish the time point for the conversion of fermentation to storage, dongchimi was fermented at 10oC or15oC until the acidity reached the designated points (0.1, 0.2, and 0.3%), and was then stored at ?1oC for 1 week.According to the sensory evaluation, the dongchimi acidity of 0.2% fermented at 10oC evidenced the highest levels ofoverall acceptability after 1 week of storage among the samples. In conclusion, we suggest conditions of 10oC and ?2.5±0.5oC for the fermentation and storage temperature, respectively, and a dongchimi acidity of 0.2% as an index for thetime point for the conversion of fermentation to storage in the kimchi refrigerator.
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KEYWORD
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kimchi refrigerator, dongchimi, fermentation, auto-aging system, storage
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