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Evaluation of the Quality Characteristics Chinese Cabbage from Two Geographic Origins during Fermentation of Kimchi  

Kim, Jin-Sook (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
Yang, Ji-Won (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
Kang, Myung-Hwa (Dept. of Food Science and Nutrition, Hoseo University)
Kim, Ja-Young (Dept. of Agrofood Resources, National Academy of Agricultural Science, RDA)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.5, 2010 , pp. 720-726 More about this Journal
Abstract
This study was investigated for quality characteristics of cabbage from two geographic origins during fermentation of kimchi at $4^{\circ}C$ for 50 days. The pH of kimchi made from cabbage of domestic and imported was decreased with increased fermentation period, while total acidity was increased with increased fermentation period In two samples, the best pH was when it became the 10th of the fermentation period. All fermentation period, vitamin C content is gradually increasing, decreasing after the maximum value. And 40 day fermentation period expect that kimchi made using domestic cabbage, kimchi made using imported cabbage had a higher content of vitamin C contents. Hardness and chewiness of two samples decreased during fermentation. Change of hardness was lowed kimchi made using domestic cabbage. The results of sensory evaluation, texture and overall acceptability were higher in both the kimchi made using domestic cabbage.
Keywords
Kimchi; domestic cabbage; imported cabbage; quality characteristics;
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Times Cited By KSCI : 2  (Citation Analysis)
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