Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.) |
Hwang, In-Guk
(Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
Kim, Ha-Yun (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Hwang, Young (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University) Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) Kim, Hae-Young (Department of Food Science and Nutrition, Yongin University) Yoo, Seon-Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) |
1 | A.O.A.C. 1990. Official Methods of Analysis. 15th ed, Association of Official Analytical Chemists, Washington D.C USA. pp 8-35 |
2 | Bae MS, Lee SC. 2008. Preparation and characteristics of Kimchi with added Styela clava. Korean J Food Cookery Sci 24(5): 573-579 과학기술학회마을 |
3 | Bang BH, Seo JS, Jeong EJ. 2006. Quality characteristics of Kimchi made of mashed red pepper. Korean J Food & Nutr 19(1): 53-57 과학기술학회마을 |
4 | Choi AR, Park DI, Yoo G, Kim S, Jang JB, Chae HJ. 2009. Effect of soaking of sub-ingredients on odor and fermentation characteristics of Kimchi. J Korean Soc Food Sci Nutr 38(11): 1564-1570 과학기술학회마을 DOI ScienceOn |
5 | Choi SY, Lee MK, Choi KS, Koo YJ, Park WS. 1998. Changes of fermentation characteristics and sensory evaluation of Kimchi on different storage temperature. Korean J Food Sci Technol 30(3): 644-649 과학기술학회마을 |
6 | Govindarajan VS. 1985. Capsicum-production, technology, chemistry and quality. PartI. History, botany, cultivation and primary processing. CRC Crit Rev Food Sci Nutr 22(2): 109-176 DOI |
7 | Ha JH, Hawer WS, Kim YJ, Nam YJ. 1989. Changes of free sugars in Kimchi during fermentation. Korean J Food Sci Technol 21(5): 633-638 과학기술학회마을 |
8 | Hwang IG, Kim HY, Hwang Y, Yoo SM, Jeong HS, Lee J, Kim HY. 2011a. Effects of mashed red pepper (Capsicum Annuum L.) on the quality characteristics of Kimchi. J Korean Soc Food Sci Nutr 40(12): 1769-1775 DOI ScienceOn |
9 | Hwang IG, Kim HY, Lee J, Kim HR, Cho MC, Ko IB, Yoo SM. 2011b. Quality characteristics of Cheongyang pepper (Capsicum annuum L.) according to cultivation region. J Korean Soc Food Sci Nutr 40(9): 1340-1346 과학기술학회마을 DOI ScienceOn |
10 | Hwang SY, Park SH, Kang GO, Lee HJ, Bok JH. 2005. The physico-chemical changes and sensory characteristics of kimchi added with the mashed red pepper. Korean J Food Culture 20(2): 221-231 과학기술학회마을 |
11 | Jeong ST, Kim JG, Kang EJ. 1999. Quality characteristics of winter chinese cabbage and changes of quality during the Kimchi fermentation. Korean J Postharvest Sci Technol 6(2): 179-183 과학기술학회마을 |
12 | Kim JH, Moon MH, Chung JW, Chi JH, Ju YC. 2005. Effect of king oyster mushroom (Pleurotus eryngii) addition on the quality of Kimchi during fermentation. Korean J Food Sci Technol 37(3): 470-473 과학기술학회마을 |
13 | Kim MS, Lee HJ, Kang KO. 2008. Effects mashed maesil and maesil extract on the fermentation characteristics of Kimchi. J East Asian Soc Dietary Life 18(2): 226-233 과학기술학회마을 |
14 | Ku KH, Kim NY, Park JB, Park WS. 2001. Characteristics of color and pungency in the red pepper for Kimchi. Korean J Food Sci Technol 33(2): 231-237 과학기술학회마을 |
15 | Kim YJ. 1999. Physiological properties of kimchi. J Korean Soc Food Sci Nutr 4(3): 59-65 과학기술학회마을 |
16 | Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. 2007. Antioxidant effects of sea tangle added Korean cabbage kimchi in Vitro and in Vivo. J Korean Soc Food Nutr 36(12): 1497-1502 과학기술학회마을 DOI ScienceOn |
17 | Ku KH, Kang KO, Kim WJ. 1988. Some quality changes fermentation of Kimchi. J Food Sci Technol 20(4): 476-482 과학기술학회마을 |
18 | Kwon DJ, Kim JH, Kim HK, Park MH. 1990. Establishment of long-term storage condition of fresh red pepper paste. Korean J Food Sci Technol 22(4): 415-420 과학기술학회마을 |
19 | Lee HE, Lim C, Do KR. 2007. Changes of characteristics in red pepper by various freezing and thawing methods. Korean J Food Preserv 14(3): 227-232 과학기술학회마을 |
20 | Lee JY, Park YS, Kim YS, Shin DH. 2002. Antimicrobial characteristics of metabolites of lactic acid bacteria isolated from feces of newborn baby and from dongchimi. Korean J Food Sci Technol 34(3): 472-479 과학기술학회마을 |
21 | Lee MJ, Kim HS, Lee SC, Park WP. 2000. Effects of sepiae as addition on the quality of Kimchi during fermentation. J Korean Soc Food Sci Nutr 29(4): 592-596 |
22 | Noh JS, Seo HJ, Oh JH, Kee MJ, Kim MH, Cheigh HS, Song YO. 2007. Development of auto-aging system built in Kimchi refrigerator for optimal fermentation and storage of Korean cabbage Kimchi. Korean J Food Sci Technol 39(4): 432-437 과학기술학회마을 |
23 | Park WP, Ahn DS, Lee DS. 1997. Comparision of quality characteristic of whole and sliced Kimchi at different fermentation temperatures. Korean J Food Sci Technol 29(4): 784-789 |
24 | Park D, Choi A, Woo H, Rhee SK, Chae HJ. 2010. Effects of sclerophyllous plant leaves addition on fermentative and sensory characteristics of Kimchi. J Korean Soc Food Sci Nutr 39(4): 580-586 과학기술학회마을 DOI ScienceOn |
25 | Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24(1): 169-182 과학기술학회마을 |
26 | Park SH, Lee JH. 2005. The correlation of physico-chemical characteristics of Kimchi with sourness and overall acceptability. Korean J Food Cookery Sci 21(1): 103-109 과학기술학회마을 |
27 | Park WP, Cho YB, Lee SC, Kim JM, Lee MJ. 2001a. Changes in Kimchi quality as affected by the addition of boiled-dried fusiforme. J Korean Soc Food Sci Nutr 30(5): 834-838 과학기술학회마을 |
28 | Park WP, Lee SC, Bae SM, Kim JH, Lee MJ. 2001b. Effect of enoki mushroom (flammulina velutipes) addition on the quality of Kimchi during fermentation. J Korean Soc Food Nutr 30(2): 210-214 과학기술학회마을 |
29 | Park WP, Park KD, Cheong YJ, Lee IS. 2002. Effect of calcium powder addition in the quality characteristics of kimchi. J Korean Soc Food Sci Nutr 31(3): 428-442 DOI ScienceOn |
30 | Park WP, Park KD, Kim JH, Cho YB, Lee MJ. 2000. Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi. J Korean Soc Food Sci Nutr 29(1): 30-34 과학기술학회마을 |
31 | Song ES, Jeon YS, Cheigh HS. 1997. Changes in chlorophylls and carotenoids of mustard leaf kimchi during fermentation and their antioxidative activities on the lipid oxidation. J Korean Soc Food Sci Nutr 26(4): 563-568 과학기술학회마을 |
32 | Park YH, Jung LH, Lee SS. 2001. Physicochemical characteristics of Toha-Jeot added cabbage Kimchi during fermentation. J Korean Soc Food Sci Nutr 30(3): 426-431 과학기술학회마을 |
33 | Shin DH, Kim MS, Han JS, Lim DK, Bak WS. 1996. Changes of chemical composition and microflora in commercial Kimchi. Korean J Food Sci Technol 28(1): 137-145 과학기술학회마을 |
34 | So MH, Shin MY, Kim YB. 1996. Effects of psychrotrophic lactic acid bacterial starter on kimchi fermentation. Korean J Food Sci Technol 28(5): 806-812 과학기술학회마을 |
35 | Song HJ, Park YH. 1992. Effect of lactic acid bacteria in the growth of yeast from Mul-kimchi. Korean J Appl Microbiol Biotechnol 20(2): 219-224 과학기술학회마을 |
36 | Sung JM, Choi HY. 2009. Effects of alaska pollack addition on the quality of Kimchi (Korean salted cabbage). Korean J Food Preserv 16(5): 772-781 과학기술학회마을 |
37 | Yoon JM, Ji JJ, Lim SC, Lee KH, Kim HT, Jeong HS, Lee JS. 2010. Changes in selected components and antioxidant and antiproliferative activity of peppers depending on cultivation. J Korean Soc Food Sci Nutr 39(5): 731-736 DOI ScienceOn |
38 | Yu R. 1995. Effect of dietary hot red pepper powder on humoral immune response in rats. J Korean Soc Food Sci Nutr 24(6): 837-842 |