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KMID : 1011620080240050617
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 5 p.617 ~ p.625
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Quality Changes of Godulbaegi (Youngia sonchifolia Maxim) Kimchi During Storage at Different Temperatures
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김행란:Kim Haeng-Ran
이인선:Lee In-Seon
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Abstract
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In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at 20 °C and 5°C. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at 20°C, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.
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KEYWORD
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Godulbaegi kimchi, antioxidative activity, fermentation, quality characteristics
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