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http://dx.doi.org/10.3839/jabc.2011.071

Quality and Preference Changes Red Sea Cucumber (Stichopus japonicus) Kimchi during Storage Period  

Park, Soo-Yeong (Jeju Biodiversity Research Institute, Jeju Technopark)
Lim, Hee-Kyoung (Department of Biochemistry, School of Medicine, Jeju National University)
Park, Sang-Gyu (Division of Life & Environmental Science, Daegu University)
Cho, Moon-Jae (Department of Biochemistry, School of Medicine, Jeju National University)
Publication Information
Journal of Applied Biological Chemistry / v.55, no.2, 2012 , pp. 135-140 More about this Journal
Abstract
To diversify usage of aquacultural red sea cucumber, new Kimchi containing red sea cucumber was developed and its quality and consumer preference were studied. The pH and total acidity, index of Kimchi ripening, decreased till 7 days of storage, then pH change became blunt and finally reached optimum pH 4-4.5. The amount of reducing sugar gradually decreased during storage period. The number of lactic acid bacteria increased in early fermentation period in both Kimchi containing boiled and fresh red sea cucumber, however, more lactic acid bacteria found in fresh red sea cucumber containing Kimchi. Preference of Kimchi containing boiled or fresh red sea cucumber compared to control Kimchi containing fermented salted fish was evaluated. The results revealed there were no differences in color, flavor, texture, taste, after taste and overall preference.
Keywords
Kimchi; lactic acid bacteria; preference; red sea cucumber;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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