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http://dx.doi.org/10.3746/jkfn.2005.34.9.1450

Quality Characteristics of Mul-kimchi Prepared Using Eastern Deep Seawater Added with Chitosan-Ascorbate  

Lee, Ye-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu)
Shin, Kyung-Ok (Dept. of Food Science and Technology, Catholic University of Daegu)
No, Hong-Kyoon (Dept. of Food Science and Technology, Catholic University of Daegu)
Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.34, no.9, 2005 , pp. 1450-1458 More about this Journal
Abstract
Quality characteristics of mul-kimchi prepared using eastern deep seawater added with $0.1\%$ chitosan-ascorbate (CA) were investigated during fermentation for 12 days at $10^{\circ}C$, in an effort to effectively utilize the eastern deep seawater in Korea. Four water sources were considered for preparation of mul-kimchi; (1)distilled water added with $1\%$ mineral salt (DW), (2) eastern deep seawater (containing $6\%$ salt) diluted to $1\%$ salt concentration with distilled water (ED), (3) DW+CA (DW-CA), and (4) ED+CA (ED-CA). Juice of mul-kimchi prepared with ED-CA as a water source showed higher PH and antioxidant activity, and lower acidity, total microbe numbers, turbidity and alcohol insoluble substance compared with those Prepared with other three water sources. The former also showed higher overall acceptability compared with the latter. This study demonstrated the possibility of use of eastern deep seawater added with chitosan-ascorbate as a water source for extension of shelf-life of mul-kimchi.
Keywords
chitosan-ascorbate; eastern deep seawater; mul-kimchi; quality characteristics;
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