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http://dx.doi.org/10.9721/KJFST.2012.44.2.155

Comparison of Chemical and Microbiological Characteristics of Commercial Kimchi Products in Korea and Japan  

Cho, Seung-Kee (Department of Food Science and Technology, Chungbuk National University)
Moon, Jin-Seok (Department of Food Science and Technology, Chungbuk National University)
Kim, Yu-Jin (Department of Food Science and Technology, Chungbuk National University)
Kim, Ji-Eun (Department of Food Science and Technology, Chungbuk National University)
Choi, Hwa-Young (Department of Food Science and Technology, Chungbuk National University)
Ahn, Ji-Eun (Department of Food Science and Technology, Chungbuk National University)
Otgonbayar, Gan-Erdene (Department of Food Science and Technology, Chungbuk National University)
Eom, Hyun-Ju (Department of Food Science and Technology, Chungbuk National University)
Kim, Tae-Jip (Department of Food Science and Technology, Chungbuk National University)
Kim, Yeon-Mi (Jinmi Company Limited)
Kim, Hye-Rim (Jinmi Company Limited)
Han, Nam-Soo (Department of Food Science and Technology, Chungbuk National University)
Publication Information
Korean Journal of Food Science and Technology / v.44, no.2, 2012 , pp. 155-161 More about this Journal
Abstract
The goal of this study was to investigate the chemical and microbiological characteristics of kimchi products distributed in Japan (5 brands, J-products) and Korea (2 brands, K-products). When their average analyses were compared, J-products showed higher values in pH, total sugar and acetic acid contents, while K-products showed higher values in number of lactic acid bacteria, sugar alcohol and lactic acid contents including textural hardness or chewiness. In addition, the analysis showed great variation in composition levels regarding pH, total sugar and acetic acid contents of J-products, and this fact revealed that different manufacturing processes are being attempted in Japan. Interestingly, some J-products had high concentrations of acetic acid with little mannitol, as this result implies that some manufacturers in Japan produce kimchi by adding acetic acid or lactic acid to control the rate of lactic acid fermentation. The result of this study elucidates the Japanese consumer's taste preference as well as the manufacturing processes in Japanese companies.
Keywords
kimchi; chemical characteristic; microbiological characteristic; Japan; Korea;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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