Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)
- Volume 16 Issue 6
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- Pages.684-689
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- 2006
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
Evaluation of Physieochemical Characteristics of Domestic and Imported Kimchi
국산과 수입산 포장 배추 김치의 이화학적 특성 비교
- Kim, Jin-Sook (National Rural Resources Development Institute) ;
- Choi, Eun-Young (National Rural Resources Development Institute) ;
- Han, Gwi-Jung (National Rural Resources Development Institute)
- Published : 2006.12.28
Abstract
This study evaluated the physicochemical characteristics of domestic and imported packaged Kimchi in Korea. Six types of domestic and imported Kimchi were collected from a supermarket. According to the results, the salt concentrations of the domestic and imported Kimchi were 3.83% and 3.06%, respectively. The total lactic acid content was 0.33% for domestic Kimchi, and 0.29% for imported Kimchi. The total vitamin C content was found to be higher in the domestic Kimchi (30.9mg%) than in the imported Kimchi(25.9mg%). These results suggest that both are within the standards of the Korea Food and Drug Administration in terms of food containment: 1% or lower for acid, and