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KMID : 0665420050200050508
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Korean Journal of Food Culture
2005 Volume.20 No. 5 p.508 ~ p.515
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Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermentation
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Park Bock-Hee
Cho Hee-Sook
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Abstract
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The effect of glue plant(Codium fragile) on the Dongchimi fermentation was investigated by measuring physicochemical properties during fermentation at . Dongchimi was prepared with various levels(0, 0.5, 1.0 and 1.5%) of glue plant(Codium fragile). The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with glue plant(Codium fragile) was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then decreased gradually. The reducing sugar content of Dongchimi with glue plant(Codium fragile) was higher than that of control. The content of total vitamin C was much higher in dongchimi with glue plant(Codium fragile). In color measurement, lightness value decreased gradually. However, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded, but the content of hydrochloric acid soluble pectin(HClSP) and sodium hexametaphosphate soluble pectin(NaSP) increased.
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KEYWORD
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Dongchimi, glue plant(Codium fragile), fermentation, redox potentials, pectin
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