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Kimchi Quality Affected by the Addition of Grapefruit Seed Extract Powder  

박우포 (마산대학 식품과학계열)
장덕규 (마산대학 식품과학계열)
Publication Information
Food Science and Preservation / v.10, no.3, 2003 , pp. 288-292 More about this Journal
Abstract
Grapefruit seed extract powder (GFSEP), which was made with grapefruit seed extract and calcium carbonate, was investigated to retard the fermentation rate. The mixing ratios of GFSEP to salted Chinese cabbage were 0.1, 0.3 and 0.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. pH and reducing sugar content of control and kimchi sample with 0.1％ GFSEP showed decreases until 10 days, and then attained to stabilized levels. Kimchi samples with 0.3％ and 0.5％ GFSEP maintained a higher pH and reducing sugar content, while microbial load was lower than others. Based on the pH and tit ratable acidity, kimchi samples with GFSEP prolong the shelf life about 3～10 days.
Keywords
kimchi; shelf life; quality; fermentation;
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Times Cited By KSCI : 1  (Citation Analysis)
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