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KMID : 0665220040170010060
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 1 p.60 ~ p.65
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Studies on the Prolonging of Kimchi Fermentation by Adding Chitosan
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Seo Jeong-Sook
Bang Byung-Ho
Jeong Eun-Ja
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Abstract
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This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10^{circ}C. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10^{circ}C for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.
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KEYWORD
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Kimchi, chitosan, Kimchi fermentation
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