|
KMID : 1007520000090050280
|
|
Food Science and Biotechnology
2000 Volume.9 No. 5 p.280 ~ p.284
|
|
|
Effects of Ark Shell Powder on the Fermentation and Quality of Kimchi
|
|
Lee, Yoon Gyeong
Kim, Dong Seog/Kim, Mee Kyung/Kim, Soon Dong/Kang, Myeong Su
|
|
|
Abstract
|
|
|
|
To extend the shelf-life of kimchi by neutralizing the lactic acid produced in kimchi, ark shell powder (ASP) in a tea bag was added. The pH and titratable acidity of the ASP kimchi were 4.15 and 0.88% during the fermentation of 35 days at 10℃, respectively. But those of the control kimchi were 3.86 and 1.25%, respectively. The ratio of lactic acid to acetic acid in the control kimchi was higher than that in the ASP kimchi. On the contrary, the ratio of lactic acid bacteria to total microbes in the ASP kimchi was higher than that in control kimchi. Hetero lactic acid fermentation in the ASP kimchi was more active than that in the control kimchi. The sour taste of the ASP kimchi was remarkably lower than that of the control kimchi. Moreover, evaluation on the pH and overall taste showed the edible periods of the ASP kimchi to be 35 days, which was 14 days longer than that of the control kimchi.
|
|
|
KEYWORD
|
|
|
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
 
|
|