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Effect of Ethanol and Polylysine Addition on Storage Stability of Kimchi  

정진웅 (한국식품개발연구원)
박기재 (한국식품개발연구원)
정승원 (한국식품개발연구원)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 278-283 More about this Journal
Abstract
Addition of ethanol and/or polylysine to kimchi was investigated to improve its microbial hygienic quality and to extend shelf-life. Ethanol was added to kimchi with several concentrations(0.3％, 0.6％, 0.9％) and stored at 10$^{\circ}C$. Addition of 0.6％ and 0.9％ ethanol showed apparent inhibitory effect on growth of microorganism, but any distinct difference was not found between those concentrations. Addition of ethanol was more effective on growth inhibition of coliform and lactic acid bacteria than others. Addition of 0.6％ and 0.9％ ethanol retarded apparently pH decrease and acidity increase. Although addition of 0.6％ ethanol in combination with 0.12％ polylysine showed good retardation of pH decrease and acidity increase, overall organoleptic quality was not good because of off-flavor and taste. Also, addition of 0.6％ ethanol showed good overall organoleptic quality.
Keywords
kimchi; ethanol; polylysine; microbial hygienic quality; storage stability;
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