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Characteristics of Low-Salt Kimchi Prepared with Salt Replacement during Fermentation  

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. 647-651 More about this Journal
Abstract
Eleven salt replacements$(SR-1{\sim}SR-11)$ composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, lysine or glutamic acid were prepared and used for the preparation of low salt Kimchi instead of NaCl alone. Some chemical and microbiological characteristics of the low-salt Kimchi with 2.5% salt replacement were determined during the fermentation at $20^{\circ}C$. The pH decrease and acidity increase of low-salt Kimchi were slower than those of control Kimchi with NaCl alone. The total number of microorganism in SR-8 Kimchi added L-lysine was lower than that of control Kimchi until 5 days of fermentation. However, there was no difference in the numer of lactic bacteria between low-salt Kimchi and control Kimchi. The growth of yeasts was found to be slow in low-salt Kimchi with SR-8. The low-salt Kimchi with SR-3 showed the hardest texture among the prepared Kimchi. The overall acceptabilities of low-salt Kimchi prepared with SR-1, SR-3 composed of NaCl, KCl, $MgSO_4,\;CaSO_4$, and SR-10 added 0.2% glutamic acid to the elements were similar to the control Kimchi.
Keywords
low-salt Kimchi; salt replacement; sensory evaluation; lactic bacteria; yeast;
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