|
In order to examine the effect of the combination of fermented temperature and time on Baechu kimchi in a kimchi refrigerator, Baechu kimchi was fermented at four different modes of the fermentation temperature and time for 16 weeks and analyzed the properties of Baechu kimchi. The pH, Baechu kimchi fermented at 20℃ for 24 hours/stored at -1℃, decreased rapidly during first week and then decreased very slowly. The hardness and the chewiness of Baechu kimchi fermented at high temperature were higher and the values were decreased when the fermentation continued. In sensory evaluation, carbonated flavor in Baechu kimchi fermented at 20℃ for 24 hours/stored at -1℃ was the best after 4 weeks, and Baechu kimchi fermented at 5℃ for 3 days or 6 days/stored at -1℃ was the best after 8 weeks. The scores for sourness were the highest on 8 weeks and 12 weeks in kimchi fermented at 20℃ for 24hours/stored at -1℃ and 5℃ for 3 days or 6 days/stored at -1℃, respectively. Total microbial count was increased as the temperature of fermentation increased. Counts of Leuconostoc spp. reached to the highest after 6 days and counts of Lactobacillus spp. seached to the highest after 5 days in kimchi fermeted at 20℃ for 24 hours/stored at -1℃. From these results, it was concluded that it required 4 weeks to eat most edible Baechu kimchi in kimchi refrigerator 20℃ for 24 hours/stored at -1℃, and 8 weeks to eat edible Baeche kimchi refrigerator fermented at 5℃ for 3 days or 6 days/stored at -1℃.
|