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KMID : 1007519950040030146
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Food Science and Biotechnology
1995 Volume.4 No. 3 p.146 ~ p.149
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Influence of Organic Acid or Ester Addition on Kimchi Fermentation
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Kim Myung-Hwan
Chang Moon-Jeong
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Abstract
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This study wasconducted to investigate the effect of benzoic acid or ester addition during salting process on physico-chemical and microbial changes, and sensory characteristics of Kimchi fermented at 25℃. Reducing sugar contents and pHs of Kimchi decreased drastically during the first three days and then showed gradual change. The reduction rate of reducing sugar and pH of the control was faster than those of the treatments. Optimum acidity (0.6%) of Kimchi was reached within 3 days in the case of control, and the same level of acidity was reached after 6 days by the treatments. Total bacteria and lactic acid bacteria counts increased rapidly during the first day and then levelled off, and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts. The treated Kimchi with benzoic acid acquired highest sensory scores on odor, texture, taste and overall quality after 6 days of fermentation at 25℃.
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KEYWORD
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