Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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The Mixed Effect of Lithospermum erythrorhizon, Glycyrrhiza uralensis Extracts and Chitosan on Shelf-life of Kimchi

김치의 보존성 증진을 위한 자초 . 감초추출물의 혼합 첨가와 Chitosan의 복합효과에 관한 연구

  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 조옥기 (대구효성가톨릭대학교 식품공학과)
  • Published : 1998.10.01
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Abstract

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

Keywords

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