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http://dx.doi.org/10.3746/jkfn.2013.42.1.083

Effect of Ecklonia cava on the Quality Kimchi during Fermentation  

Lee, Hyun-Ah (Dept. of Food Science and Nutrition, Pusan National University)
Song, Yeong-Ok (Dept. of Food Science and Nutrition, Pusan National University)
Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute)
Han, Ji-Sook (Dept. of Food Science and Nutrition, Pusan National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.1, 2013 , pp. 83-88 More about this Journal
Abstract
To improve kimchi qualities, Ecklonia (E.) cava of 5%, 15% or 25% were added and the qualities investigated by measuring changes in physicochemical, microbiological, and sensory characteristics during fermentation at $5^{\circ}C$. The pH of kimchi with E. cava added decreased and acidity increased. The number of Leuconostoc sp. in kimchi reached its maximum at the optimum fermenting stage, the $16^{th}$ day in control kimchi and the $20^{th}$ day in the kimchi added E. cava. The optimum fermenting stage of the kimchi was retarded due to adding the E. cava. The reducing sugar contents was highest in kimchi with 25% E. cava during the early stage of fermentation. According to Hunter's color values, the lightness of the kimchi with E. cava added decreased during fermentation, while the redness increased as fermentation proceeded. The sensory scores for overall acceptance, taste, texture and appearance were highest in kimchi with 15% E. cava.
Keywords
kimchi; Ecklonia cava; fermentation; quality;
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Times Cited By KSCI : 12  (Citation Analysis)
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