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KMID : 0665220170300020378
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Korean Journal of Food and Nutrition
2017 Volume.30 No. 2 p.378 ~ p.387
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Quality Change in Kimchi made of Spring Kimchi Cabbage during Fermentation under Different Storage Conditions
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Bang Hye-Yeol
Cho Sun-Duk
Kim Byeong-Sam
Kim Gun-Hee
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Abstract
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To stabilize the supply of kimchi by extending the storage period of spring kimchi cabbage, this study manufactured kimchi from spring kimchi cabbage under varying storage conditions and periods, and analyzed their quality and sensory characteristics following the maturing period. Trimming loss was lowest in the group of plasma+reverse direction+predrying+ HDPE film processing. The salting yield of spring kimchi cabbage stored for 12 weeks was lower than that of spring kimchi cabbage stored for 6 weeks, and the kimchi yield was low in the pre-treatment group of spring kimchi cabbage stored for 12 weeks. The firmness was slightly different according to the storage period from one month of maturation. From the perspective of pH and acidity, the maturation in the reverse direction+pre-drying+HDPE film processing group was slower than that in the normal group (<0.05). In the sensory evaluation, the preference was increased in the low temperature storage processing group as the maturation period was increased (<0.05).
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KEYWORD
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spring kimchi cabbage, kimchi, quality characteristics, sensory evaluation
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