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KMID : 1134819980270030461
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 3 p.461 ~ p.470
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Effect of Addition of Water Extract of Pine Needle on Tissue of Kimchi
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Oh Young-Ae
Kim Soon-Dong
Kim Kyung-Hee
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Abstract
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The effects of addition of water extract of pine needle(WEPN) on texture and cell wall polysaccharides content of kimchi during fermentation at 10℃ were investigated. Textural properties of hardness, gumminess and cohesiveness of kimchi were higher for WEPN-added kimchi than for the control during the entire fermentation periods, while its adhesiveness was lower. Alcohol insoluble substance, among cell wall polysaccharide fractions of kimchi was higher in WEPN -added kimchi than in the control but water soluble materials was high in control during fermentation periods. The separation phenomenon of middle lamella of control kimchi tissue was observed at 14th days of fermentation but WEPN-added kimchi showed at 21th days fermentation. The vascular of kimchi tissue was more destroyed in control than in WEPN-added kimchi.
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KEYWORD
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kimchi, pine needle, cell wall polysaccharides, tissue
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