Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Characteristics of Commercial Baechukimchi During Long-term Fermentation at Refrigerated Temperatures

  • Jung, Lan-Hee (Department of Home Economics Education, Human Ecology Research Institute, Chonnam National University) ;
  • Jeon, Eun-Raye (Department of Food Technology, Sunghwa College)
  • Published : 2007.12.31
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Abstract

This study addresses the quality characteristics of commercial baechukimchi by analyzing its physicochemical characteristics and sensory properties in relation to fermentation time and temperature. The salinity of baechukimchi increased to 3.01% after 45 days of fermentation at 2 and $5^{\circ}C$, but decreased to 2.81% by 105 days. The pH decreased gradually at the beginning of fermentation, but decreased after 45 days. The acidity differed most between kimchi fermented at $2^{\circ}C$ (0.36%) and $5^{\circ}C$ (0.48%) at 45 days of fermentation. The vitamin C content was 8.47 mg% in kimchi fermented at both 2 and $5^{\circ}C$ on the day of initial production, then peaked after 45 to 60 days at 14.10 mg%, and decreased thereafter. The total microbial count gradually increased during the first 75 days of fermentation. The appearance and overall acceptability of baechukimchi were highest after 90 days of fermentation at $2^{\circ}C$ and after 60 days of fermentation at $5^{\circ}C$.

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References

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