Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Pheasant and Soybean Extracts on The Characteristics of Quality of Baechu Kimchi

꿩육수와 콩즙을 첨가한 배추김치의 품질특성

  • Park, Eo-Jin (Department of Hotel and Food, Catholic Sangji College) ;
  • Park, Geum-Soon (Department of Food Service Industry, Catholic University of Daegu) ;
  • An, Sang-Hee (Department of Food Service Industry, Catholic University of Daegu)
  • 박어진 (가톨릭상지대학 호텔조리영양과) ;
  • 박금순 (대구가톨릭대학교 외식산업학과) ;
  • 안상희 (대구가톨릭대학교 외식산업학과)
  • Published : 2004.12.31
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Abstract

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

Keywords

References

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