|
KMID : 1134819960250060907
|
|
Journal of the Korean Society of Food Science and Nutrition
1996 Volume.25 No. 6 p.907 ~ p.914
|
|
|
Effect of Crab Shell on Shelf - life Enhancement of Kimchi
|
|
Kim Soon-Dong
Kim Mee-Hyang
Kim Ill-Du
|
|
|
Abstract
|
|
|
|
To enhance the shelf-life and quality of baechu kimchi, the effects of CSP(crab shell powder) addition to kimchi was investigated. Overall qualities were deteriorated by fish odor, chewiness of particles, sharp pH increase at the early fermentation stage; therefore in order to solve these problems kimchi fermentation was carried out with kimchi containing 1, 3, 5% CSPB for salted baechu weight at 10℃ for 30days. Quality of kimchi was evalutated by the measurement of pH, acidity, colour L, a, and b value, the number of microbe and lactic acid bacteria, texture. Ten highly trained panelists were involved in the sensory evaluation. During the entire fermentation periods, pH, hardness, colour L, a and b value, the number of lactic acid bacteria of kimchi with CSPB were higher than those of control, but acidity was lower. Sensory quality showed that sour taste of control at 15-day fermentation was already strong. However, sour taste, crispness taste, and overall taste of kimchi with CSPB untill 20-day fermentation were good. Especially, overall taste of kimchi containing 3% CSPB at 30-day fermentation was good, but that of kimchi containing 5% showed fish odor from the early periods of fermentation.
|
|
|
KEYWORD
|
|
|
kimchi, shelf-life enhancement, crab shell
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|