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KMID : 0380620180500010044
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 1 p.44 ~ p.54
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Development of fermentation · storage mode for kimchi refrigerator to maintain the best quality of kimchi during storage
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Moon Song-Hee
Kim Eun-Ji
Kim Eun-Jeong
Chang Hae-Choon
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Abstract
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To maintain the best quality of kimchi during long-term storage, we developed a fermentation · storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be 6°C with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation · storage mode conditions were programmed to consist of a fermentation temperature of 6°C and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation · storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored ?2- ?1°C for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher (101-102 CFU/mL) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation · storage mode clearly received higher scores for overall preference than the control kimchi.
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KEYWORD
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kimchi, kimchi refrigerator, fermentation · storage, long-term storage, lactic acid bacteria
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