초록
This study was carried out to investigate the shelf life of Shepherd's purse(Capsella bursa-pastoris) Kimchi during fermentation at 1$0^{\circ}C$. Capsella bursa-pastoris was treated without or with blanching. The viable cells of lactic acid bacteria(LAB) of raw and blanched Kimchi after fermentation for 15 days at 1$0^{\circ}C$ were 7.91 log CFU/mL and 6.4 log CFU/mL, respectively. The viable cells of LAB of Capsella bursa-pastoris Kimchi at 1$0^{\circ}C$ were lower in the blanched one when compared to the raw one. The pH of raw Kimchi was lower than that of the blanched one during fermentation for 25 days at 1$0^{\circ}C$. The viable cells of total bacteria of the blanched Kimchi were lower than that of non-blanched one during fermentation at 1$0^{\circ}C$. The ascorbic acid and chlorophyll contents decreased more in the blanched Kimchi when compared to that treated without heat. The sensory quality of the blanched Kimchi was a little inferior to that treated without heat during fermentation.