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KMID : 1011620120280020167
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Korean Journal of Food and Cookey Science
2012 Volume.28 No. 2 p.167 ~ p.174
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Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)
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황인국:Hwang In-Guk
김하윤:Kim Ha-Yun/황영:Hwang Young/정헌상:Jeong Heon-Sang/이준수:Lee Jun-Soo/김혜영:Kim Hae-Young/유선미:Yoo Seon-Mi
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Abstract
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In this study, the changes in the quality characteristics of Kimchi added with fresh red pepper (Capsicum annuum L.) was investigated during 5 months of fermentation at 2℃. The moisture content of Kimchi increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of Kimchi containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of Kimchi containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the Kimchi containing the fresh red pepper and the control in the sensory evaluation.
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KEYWORD
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fresh red pepper, Kimchi, fermentation, quality characteristics
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