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KMID : 0903519910340030242
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
1991 Volume.34 No. 3 p.242 ~ p.248
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The effect of seasoning and salted - fermented fish on Kimchi fermentation
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Abstract
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The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of 1∼3% and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.
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