Korean journal of food and cookery science (한국식품조리과학회지)
- Volume 10 Issue 4
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- Pages.315-321
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- 1994
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- 2287-1780(pISSN)
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- 2287-1772(eISSN)
Effect of Green Tea on Kimchi Quality and Sensory Characteristics
녹차의 첨가가 김치의 품질과 관능적 특성에 미치는 영향
- Park, Hae-Jin (Dept. of Nutrition & Food Science, National Fisheries University of pusan) ;
- Kim, Soon-Im (Dept. of Nutrition & Food Science, National Fisheries University of pusan) ;
- Lee, Yun-Kyoung (Dept. of Nutrition & Food Science, Sook-Myung Women's University) ;
- Han, Young-Sil (Dept. of Nutrition & Food Science, National Fisheries University of pusan)
- 박혜진 (부산수산대학교 자연과학대학 식품영양학과) ;
- 김순임 (부산수산대학교 자연과학대학 식품영양학과) ;
- 이윤경 (숙명여자대학교 가정대학 식품영양학과) ;
- 한영실 (부산수산대학교 자연과학대학 식품영양학과)
- Published : 1994.11.01
Abstract
The addition of green tea to kimchi making for extanding the optimum edible period was studied. The equality and sensory characteristics of green tea added kimchi were evaluated. The acidity, lactic acid and acetic acid contents of green tea added kimchi showed lower than that of control kimchi but reducing sugar and vitamin C contents was higher. The duration of optimum edible periods of green tea added kimchi lasted two more weeks. While the optimum pH of kimchi for eating lasted, the sensory pannel score for sour taste of green tea added kimchi was lower than that of control but the scores for overall quality and hardness were higher. Especially, the sour taste score between two groups were significantly different(p<0.05). There was no differences in texture determined by Penetrometer between green tea added kimchi and control kimchi until the fermentation reached the optimal condition for eating. After that period, the degree of degradation of texture was much delayed in green tea added kimchi.
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