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http://dx.doi.org/10.5392/JKCA.2019.19.06.160

Comparison of the Quality Characteristics of Kimchi with Initial Auto-aging Condition During Storage  

Park, Hye-Rin (이화여자대학교 식품영양학과)
Oh, Ji-Eun (이화여자대학교 신산업융합대학)
Cho, Mi-Sook (이화여자대학교 식품영양학과)
Publication Information
The Journal of the Korea Contents Association / v.19, no.6, 2019 , pp. 160-167 More about this Journal
Abstract
This study was conducted to investigate the effect of initial ripening condition placed within a kimchi refrigerator and this result will be used as basic data for the development of fermentation system of Kimchi refrigerator. Hardness significantly decreased as the storage period longer. Lactic acid and Lactobacillus spp. showed a large amount until 8 weeks, but one without initial ripening contained much lower. The content of lactic acid bacteria increased from 4.50 logCFU/mL to 6.70 ~ 7.47 logCFU/mL and decreased to 5.08 ~ 6.10 logCFU/mL according to storage period. Consumer preferred $15^{\circ}C/52h$ samples rather than others in two weeks. $15^{\circ}C/36h$ and $6^{\circ}C/113h$ samples were significantly preferred during the whole storage period. These results indicate that the initial fermentation conditions affect the taste and fermentation degree of kimchi during the storage period.
Keywords
Kimchi; Fermentation; Storage; Ripening; Kimchi Refrigerator;
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Times Cited By KSCI : 5  (Citation Analysis)
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