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KMID : 1007520010100050475
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Food Science and Biotechnology
2001 Volume.10 No. 5 p.475 ~ p.478
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Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By - product
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Lee, Seung Cheol
Park, Woo Po/Cho, Yong Bum/Chung, Soon Kyung/Lee, Mi Jeong
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Abstract
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Fermented anchovy sauce by-product (FASB, pressed cake of fermented mash) was added to investigate the acceptability in making kimchi. All treatments showed abrupt decreasing pH and reducing sugar content and increasing titratable acidity from 5 to 11 days of fermentation at 10℃. Kimchi that were fermented with anchovy sauce and FASB mixed at a same ratio showed nearly the same pH after 11 days, and the lowest titratable acidity after 16 days. Compared to other treatments, kimchi with FASB revealed an enhanced titratable acidity throughout fermentation. Total microbial and lactic acid bacteria counts were about 10^6 CFU/mL and 10³CFU/mL after making kimchi, respectively. Based on the sensory evaluation test, kimchi that was fermented with anchovy sauce and FASB mixed at the same ratio was better than other treatments in smell and taste.
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