Applied Biological Chemistry
- Volume 42 Issue 2
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- Pages.156-161
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- 1999
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- 2468-0834(pISSN)
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- 2468-0842(eISSN)
Change of Fermentation Characteristic of Kimchi by n-Capric Acid or n-Capric Acid Methyl Ester Addition and Storage Temperature
n-Capric Acid 또는 n-Capric Acid Methyl Ester 첨가와 저장온도에 따른 김치의 발효특성
- Kim, Byung-Yong (Department of Food Science and Technology, Kyung Hee University) ;
- Ahn, Tae-Young (Department of Microbiology, Dankook University) ;
- Kim, Myung-Hwan (Department of Food Engineering, Dankook University)
- Published : 1999.05.31
Abstract
This study was conducted to investigate the effects of n-capric acid(CA) or n-capric acid methyl ester (CE) addition during salting process, and fermentation temperature on chemical and microbial changes of Kimchi. The pHs of control, CA and CE were 3.78, 4.28 and 4.35 after 6 days of storage at
배추의 절임공정중 n-capric acid(CA) 또는 n-capric acid methyl ester(CE)의 첨가와 저장온도