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KMID : 0665220040170010080
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Korean Journal of Food and Nutrition
2004 Volume.17 No. 1 p.80 ~ p.85
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Changes Quality Characteristics of Kimchi by Storage Containers
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Moon Joo-Soo
Son Jong-Youn
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Abstract
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This study was performed to provide basic quality characteristics data of Kimchi by storage containers that will be applied for Kimchi storage container development of new material. In all storage containers, pH was decreased with increased storage days, while acidity was increased with increased storage days, The changes of pH and acidity by storage containers were alumina < stainless < bio < plastic. Salt content was same to all containers. In all storage containers, reducing sugars of Kimchi at first were 22.65{pm}0.04^a/ mg/mL. But as these of alumina, stainless, bio and plastic at storage after 31 days were 11.18{pm}0.15^a/ mg/mL, 5.39{pm}0.02^b/, 3.74{pm}0.10^c/, and 3.14{pm}0.02^d/ mg/mL, respectively. The hardness, cohesiveness and gumminess of Kimchi by storage containers decreased with increased storage days. And the changes ratio of these were alumina < stainless < bio < plastic. The desirable organoleptic characteristic such as sourness, fresh cabbage taste and firmness were long time maintained at alumina container A significant evidence was detected that the alumina container showed less quality change than that of bio, stainless and plastic containers as storage days increased.
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KEYWORD
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kimchi, alumina, quality characteristics, storage containers
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Listed journal information
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