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Effect of Maesil(Prunus mume Sieb. et Zucc) Juice on Yulmoo Mul-Kimchi Fermentation  

Jang Myung-Sook (단국대학교 식품영양학과)
Park Jung-Eun (단국대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.20, no.5, 2004 , pp. 511-519 More about this Journal
Abstract
The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.
Keywords
Yukmoo Mul-Kimchi; Maesil (Prunus mume Sieb. et Zucc); fermentation; chemical; microbiological and sensory characteristics;
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