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Effect of Kimchi Materials on the Gas Formation and Vessel Pressure during Storage  

김덕희 (대구가톨릭대학교 식품공학과)
윤광섭 (대구가톨릭대학교 식품공학과)
김순동 (대구가톨릭대학교 식품공학과)
Publication Information
Food Science and Preservation / v.9, no.2, 2002 , pp. 144-147 More about this Journal
Abstract
This study was conducted to investigate the effect of sub-ingredients of kimchi on the formation of carbon dioxide and vessel pressure. The pH, titratable acidity, formation of carbon dioxide and vessel pressure of kimchi prepared with different sub-ingredients were determined during storage at 10$^{\circ}C$. In the kimhi without GA, the pH decrease and acidity increase was slow during storage, but those of the kimchis without Gl, RP and SA were began to higher from 3th day after storage showed maximum values and was maintained 9th day after storage. The main sub-ingredient for formation of carbon dioxide was garlic and the gas formation was low in the kimchi without garlic. Vessel pressure in kimchi of the latter term of storage generally showed sub-atmospheric pressure and the more formation of carbon dioxide showed the more degree of sub-atmosphere.
Keywords
kimchi; sub-materials; carbon dioxide; vessel pressure;
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