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KMID : 1134820070360060794
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Journal of the Korean Society of Food Science and Nutrition
2007 Volume.36 No. 6 p.794 ~ p.799
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Changes of Quality Characteristics and Nitrate Contents in Ulgari-Baechu Kimchi, Yulmoo Kimchi and Yulmoo Mul?Kimchi during Storage Period
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Park Young-Hee
Seo Hae-Jeong
Cho In-Young
Han Gwi-Jung
Chun Hye-Kyung
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Abstract
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Nitrate contents and quality characteristics of Ulgari-Baechu Kimchi, Yulmoo Kimchi, and Yulmoo Mul-Kimchi were investigated during a storage period. In case of Ulgari-Baechu Kimchi and Yulmoo Kimchi, an increase of pH and decrease of acidity were distinguished by the 4th day of the storage after fermentation. In Yulmoo Mul-Kimchi, pH value decreased and total acidity increased through the whole storage period. Total microbial and lactic acid bacterial counts of Yulmoo Kimchi and Ulgari-Baechu Kimchi reached the peak at the 4th day of storage and slowly decreased after the 18th day. Total microbial and lactic acid bacterial counts of Yulmoo Mul-Kimchi were also the highest at the 4th day of fermentation but showed gradual decreases from the same day. Nitrate contents of Ulgari-Baechu Kimchi significantly decreased by fermentation at room temperature, which continued during the whole store period to down by 11%. Showing the similar pattern in the nitrate content change, Yulmoo Kimchi and Yulmoo Mul-Kimchi recorded 12% and 5% decrease, respectively.
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KEYWORD
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nitrate, Ulgari-Baechu Kimchi, Yulmoo Kimchi, Yulmoo Mul-Kimchi
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