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Effect of Preservatives and Heat Treatment on the Storage of Low-salt Kimchi  

Hahn, Young-Sook (Department of Food and Nutrition, Sungshin Women's University)
Oh, Ji-Young (Department of Food and Nutrition, Sungshin Women's University)
Kim, Young-Jin (Korea Food Research Institute)
Publication Information
Korean Journal of Food Science and Technology / v.34, no.4, 2002 , pp. 565-569 More about this Journal
Abstract
This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment $(40^{\circ}C,\;60^{\circ}C)$ for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%, $MgSO_4$ 10%, $CaSO_4$ 3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at $20^{\circ}C$. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at $40^{\circ}C$ and $60^{\circ}C$ were tried, heat treatment at $60^{\circ}C$ was superior than at $40^{\circ}C$. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at $40^{\circ}C$ showed the most similar characteristics to the control Kimchi.
Keywords
low-salt; Kimchi; preservative; heat treatment; salt replacement;
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