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Changes in the Quality Characteristics of Storing Time of Aralia continentalis Kitagawa Kimchi  

Han, Gwi-Jeong (Agriproduct Science Division. National Rural Resources Development Institute, NIAST. RDA)
Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 681-689 More about this Journal
Abstract
This study examined changes in the characteristics of Aralia Kimchi made using different CaCl$_2$ treatments and seasonings by documenting changes occurring in the course of preparation and preservation. The result exhibited no visible changes in the degree of pH, acidity or salinity in the various Kimchi sample. The total number of bacterium and lactobacillus increased gradually in the early stage of preservation and then showed an accelerated growth until the 42$^{nd}$ day, after which a plateau was maintained to the 56$^{th}$ day followed by a downturn trend to the 70$^{th}$ day. No visible change in color was observed during the preservation period while the sample treated with CaCl$_2$ exhibited a higher degree of hardness than its untreated counterpart, although no distinctive difference was noted in the sensory test.
Keywords
Aralia continentalis Kitagawa; kimchi; quality characteristics; storage;
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