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KMID : 1011620080240060829
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Korean Journal of Food and Cookey Science
2008 Volume.24 No. 6 p.829 ~ p.836
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Quality Characteristics of Allium victorialis Mul-kimchi during Fermentation
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박금순:Park Geum-Soon
김귀순:Kim Gui-Sun
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Abstract
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This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at 4°C for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within 1.0?1.5% during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.
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KEYWORD
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allium victorialis, quality characteristics, fermentation
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