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KMID : 1011620080240050573
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.573 ~ p.579
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Preparation and Characteristics of Kimchi with added Styela clava
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배명숙:Bae Myung-Suk
이승철:Lee Seung-Cheol
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Abstract
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In this study, kimchi containing Styela clava (Korean name: miduduk) was prepared, and the quality of the prepared kimchi was evaluated during 4 weeks of fermentation at 4°C. S. clava was added to salted cabbage at concentrations of 0, 1, 2, and 3%(w/w). The quality characteristics of the kimchi were determined by measuring pH, titratable acidity, salinity, color, and microbial amounts. All kimchi evidenced a rapid decrease in pH until 2 weeks, and then a gradual decline thereafter. Titratable acidity increased gradually until 2 weeks, then sharply increased thereafter. Salinity increased until 3 weeks. We noted only slight overall color differences between the kimchi samples. Total microbial and lactic acid bacterial counts achieved maximum levels at 3 weeks, and the kimchi to which 1 and 2% S. clava was added evidenced values higher than that of the controls. In our sensory evaluations, the kimchi to which 2% S. clava was added was scored highest in terms of color, flavor, and overall acceptance.
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KEYWORD
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Styela clava, kimchi, quality, sensory evaluation
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