Korean Journal of Food Science and Technology (한국식품과학회지)
- Volume 26 Issue 3
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- Pages.226-230
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- 1994
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- 0367-6293(pISSN)
Comparison of Fall Cultivars of Chinese Cabbage for Kimchi Preparation
가을 김장배추 품종별 김치 가공적성의 비교
- Lee, In-Seon (Korea Food Research Institute) ;
- Park, Wan-Soo (Korea Food Research Institute) ;
- Koo, Young-Jo (Korea Food Research Institute) ;
- Kang, Kook-Hee (Department of Dairy Science, Sung Kyun Kwan University)
- Published : 1994.06.01
Abstract
In order to compare fall cultivars of Chinese cabbage for kimchi preparation, their physicochemical and organoleptic properties during kimchi fermentation were investigated. When physical characteristics of ten fall cabbage cultivars were compared, `Olympic' had the heaviest average weight and `Chungsan' was the longest in total length. They were also analyzed chemically and compared on water content, vitamin C and reducing sugars. `Noranmat' had the highest water content and `Chungsan' had the highest contents of vitamin C and reducing sugar. Kimchi samples prepared with each fall cultivar were fermented at
가을 김장배추의 품종별 김치가공적성을 비교하기 위하여 각 품종의 특성을 조사하고, 김치를 제조하여 발효양상과 관능적 기호도를 비교하였다. 배추 품종별 물리적 특성을 조사한 결과, 포기당 무게는 ‘올림픽’이 가장 무겁고, 길이는 ‘청산’이 가장 크게 나타났다. 배추 품종별로 화학적 일반성분을 분석한 결과, 수분은