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Physicochemical Characteristics of Cabbage Kimchi during Fermentation  

Cho, Hee-Sook (Department of Food and Nutrition, Mokpo National University)
Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 600-608 More about this Journal
Abstract
The purpose of this study was to investigate the physicochemical characteristics of Cabbage Kimchi with different kinds of jeot-kal. The Cabbage Kimchis were stored at 4${\pm}$1$^{\circ}C$ for 49 days. The pH of all samples of Cabbage Kimchis decreased during fermentation. The total acidity of Cabbage Kimchis increased gradually during fermentation and that of Cabbage Kimchis with different kinds of jeot-kal was higher than that of control. Redox potentials and reducing sugar content decreased gradually during fermentation. Total vitamin C content of Cabbage Kimchis with different kinds of jeot-kal was much higher than that of control. In color measurement, the lightness value decreased gradually, whereas the redness and yellowness values increased gradually during fermentation. The content of hot water soluble pectin (HWSP) decreased as the fermentation proceeded, but that of hydrochloric acid soluble pectin (HCISP) and sodium hexametaphosphate soluble pectin (NaSP) increased.
Keywords
Cabbage Kimchis; physicochemical characteristics; redox potential; pectin;
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