Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)
- Volume 29 Issue 4
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- Pages.592-596
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- 2000
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- 1226-3311(pISSN)
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- 2288-5978(eISSN)
Effects of Sepiae os Addition on the Quality of Kimchi durong Fermentation
오적골(烏賊骨) 첨가가 김치의 이화학적 품질에 미치는 영향
Abstract
This study was carried out investigate the effect of sepiae as on the kimchi ferentation. Quality indices were pH, titratable acidity, reducing sugar content, microbial counts, and redness kimchi juice. Sepiae as retarded the decreasing rate of pH and the increasing rate of titratable acidity in kimchi during fermentation at 1
오적골을 0.5%, 1.0%, 1.5% 첨가한 김치를 만들어 1