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KMID : 1134819960250050761
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Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 5 p.761 ~ p.767
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Effect of Electrolyzed Acid - Water on Initial Control of Microorganisms in Kimchi
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Jung Sung-Won
Park Ki-Jai
Kim Young-Ho
Park Byoung-In
Jeong Jin-Woong
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Abstract
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To lessen the initial level of microorganisms, electrolyzed acid-water was used as washing and brine water in the manufacturing process. On the washing and salting processes, application of electrolyzed acid-water showed a possibility to lessen the microorganism level of Chinese cabbage effectively. Microbial level of Chinese cabbage was reduced to about 1/4 level by salting and washing process with electrolyzed acid-water while Chinese cabbage salted with tap water increased to about 1.7 times. And no coliform and E. coli were detected. However significant differences between seasoning mixtures prepared with electrolyzed acid-water and with tap water were not observed in microbial levels. Relatively low level of total count in kimchi prepared with electroyzed acid-water was kept until 15 days of fermentation at 10℃. Any significant difference between them was not observed after 20 days of fermentation. pH and acidity were showed the same tendencies as microbial count.
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KEYWORD
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electrolyzed acid-water, kimchi, microorganisms
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