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KMID : 0665420040190050566
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Korean Journal of Food Culture
2004 Volume.19 No. 5 p.566 ~ p.572
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Changes of Vitamin C and Chlorophyll Contents in Oi-Kimchi with Storage time
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Park Mi-Lan
Lee Yeon-Jung
Kozukue Nobuyuki
Han Jae-Sook
Choi Suk-Hyun
Huh Sung-Mee
Han Gyeong-Phil
Choi Soo-Keun
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Abstract
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This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.
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KEYWORD
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Oi-Kimchi, pH, chlorophyll, ascorbic acid, sensory evaluation
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