Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
권호 표지

The Effects of Pine Pollen and Horseradish on Fermentation of Kimchi

송화 및 고추냉이 첨가가 김치 발효에 미치는 영향

  • Rha, Young-Ah (Department of Culinary Arts, Seoul Health College) ;
  • Park, Jung-Nan (Korean Living Science Research Institute, Hanyang University) ;
  • Na, Young-Sun (Department of Hotel Culinary Arts, Ansan College of Technology)
  • 나영아 (서울보건대학 조리예술과) ;
  • 박정난 (한양대학교 생활과학연구소) ;
  • 나영선 (안산공과대학 호텔조리과)
  • Published : 2004.12.01
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Abstract

This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.

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