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http://dx.doi.org/10.9721/KJFST.2016.48.5.413

Quality and sensory characteristics of commercial kimchi according to sodium contents  

Hwang, Eun-Sun (Department of Nutrition and Culinary Science, Hankyong National University)
Kim, Hyo Sung (Department of Nutrition and Culinary Science, Hankyong National University)
Kim, Soo Hyun (Department of Nutrition and Culinary Science, Hankyong National University)
Ko, Hyun Joo (Department of Nutrition and Culinary Science, Hankyong National University)
Lee, Mi Young (Nutrition Safety Policy Division, Ministry of Food and Drug Safety)
Yoon, Eun-Kyung (Nutrition Safety Policy Division, Ministry of Food and Drug Safety)
Publication Information
Korean Journal of Food Science and Technology / v.48, no.5, 2016 , pp. 413-417 More about this Journal
Abstract
This study was conducted to compare the quality and sensory characteristics of commercial kimchi containing different sodium contents. The salinity at day 1 post-manufacture in regular kimchi was 1.99%, while it was 1.56% in lowsodium kimchi, thus showing a 21.6% reduction in sodium content. The pH of low-sodium kimchi was much lower than that of regular kimchi and the pH was dramatically decreased in both samples after 5 days of storage. The total acidity of low-sodium kimchi was higher than that of the regular kimchi, and increased during the storage period. The number of lactic acid bacteria was maximum at day 5 but slightly decreased after 10 days of storage. The sensory evaluation panels preferred low-sodium kimchi and realized that the saltiness of low-sodium kimchi was less than that of the regular kind. Based on these results, the quality characteristics of low-sodium kimchi were competitive to those of regular kimchi.
Keywords
sodium; kimchi; quality; sensory evaluation;
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Times Cited By KSCI : 12  (Citation Analysis)
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