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KMID : 0665420080230020235
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Korean Journal of Food Culture
2008 Volume.23 No. 2 p.235 ~ p.242
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Physicochemical and Microbiological Properties of Skate (Raja kenojei) Kimchi on the Market
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Kim Kyung-Hee
Cho Hee-Sook
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Abstract
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In this study, the physicochemical and microbiological properties of market-available skate (Raja kenojei) kimchi were evaluated in comparison to long-term fermented Baechu kimchi. The comparative results for the skate (Raja kenojei) and Baechu kimchi products are as follows: salt concentrations = 3.40% and 3.95%, respectively; pH and acidity values = 4.01 and 3.90, and 0.65% and 0.82%, respectively; redox potential Eh values = 119.82 mV and 123.08 mV respectively; reducing sugars levels = 15.51 mg% and 13.23mg%, respectively; ascorbic acid levels = 24.21mg% and 22.18mg%, respectively; color L-values = 46.86 and 44.54, a-values = 15.46 and 12.28, and b-values = 29.94 and 28.36, respectively; hardness properties = 11.36 kgf and 10.23 kgf, respectively; hot water soluble pectin (HWSP) contents and sodium hexametaphosphate soluble pectin (NaSP) contents = 15.23% and 17.35%, and 32.51% and 29.64%, respectively; hydrochloric acid soluble pectin (HClSP) contents = 55.1% and 53.2%, respectively; total viable cell counts = 4.78×108 and 1.35×108, respectively; lactic acid bacteria counts = 5.18×105 and 1.32×105, respectively; and yeast levels = 8.52×105 and 5.23×105, respectively.
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KEYWORD
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physicochemical and microbiological properties, skate (Raja kenojei) Kimchi, hardness, redox potential, pectin
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