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KMID : 1134820080370101301
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 10 p.1301 ~ p.1306
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Effects on the Quality Characteristics of Mul-kimchi with Omija (Schizandra chinensis Baillon) Water Extract
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Jeong Tae-Seong
Jeong Eun-Ju
Lee Shin-Ho
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Abstract
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The physiological and microbiological characteristics of various mul-kimchis prepared with omija (Schiznadra chinensis) water extract (1, 2, 3 v/w%) (omija mul-kimchi) or water (control) were investigated during fermentation for 21 days at 10℃. The pH of omija mul-kimchi was lower than that of control and lowered with increasing the concentration of omija between 1% and 3%. The pH did not change significantly during fermentation in omija mul-kimchi compared with control. The changes in titratable acidity were similar in pH. The change of total microbs and lactic bacteria during fermentation was similar in various mul-kimchis and the viable cell numbers in omija mul-kimchi were lower than in control. The viable cell of mul-kimchi decreased with increasing the concentration of omija water extract. The texture of various mul-kimchi such as hardness, cohesiveness, chewiness and springiness, was decreased but the texture of 1% omija mul-kimchi was maintained significantly higher than that of control during fermentation. The DPPH radical and nitrite scavenging activity of omija mul-kimchi were higher than those of control and the activities increased with increasing concentrations of omija water extract. The sensory quality of 1% omija mul-kimchi showed the highest value in taste and overall acceptability among the tested mul-kimchis.
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KEYWORD
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omija(Schizandra chinensis Baillon), mul-kimchi, fermentation
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