Browse > Article

Effect of Whey Calcium on the Quality Characteristics of Kimchi  

박우포 (마산대학 식품과학부)
박규동 (마산대학 식품과학부)
Publication Information
Food Science and Preservation / v.11, no.1, 2004 , pp. 34-37 More about this Journal
Abstract
Calcium powder from whey (WCF) was added to enrich the calcium content of kimchi, and the mixing ratios of it to salted Chinese cabbage were 0.5, 1.0 and 1.5％. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation at 10$^{\circ}C$. Kimchi samples with WCF showed a higher level in pH and titratable acidity than that of control during fermentation. Kimchi having higher WCF maintained a higher in pH and titratable acidity, and titratable acidity was above 1.0％ about 12 days in kimchi sample with 0.5％ WCF. Reducing sugar content was steadily decrease after 5 days, and control maintained a higher than others. Microbial load was similar until 10 days, but control was lower than kimchi samples with WCF. Based on the titratable acidity, kimchi with WCF had a limitation in shelf life.
Keywords
kimchi; quality; fermentation;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Cheigh, H.S. and Park, K.Y. (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fennented vegetable products). Criv. Rev. in Food Sci. Nutr., 34, 175-203   DOI   ScienceOn
2 Kim, S.D., Kim, M.H., Kim, I.D. (1996) Effect of crab shell on shelf-life enhancement of kimchi. J. Korean Soc. Food Nutr., 25, 907-914
3 Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428   DOI
4 Cho, J.S. and Hwang, S.Y. (1988) Standardization of Kimchi and related products (2) Korean J. Dietary culture, 3, 301-307
5 Lee, I.S., Park, W.S., Koo, Y.J. and Kang, K.H. (1994) Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol., 26, 239-245
6 Kim, S.H (1991) Comutagenic and antimutagenic effects of kimchi components. Ph.D. thesis, Pusan National University, Pusan
7 Kim, M.K., Kim, S.Y., Woo, C.J. and Kim, S.D. (1994) Effect of air controlled fennentation on Kimchi quality. J. Korean Soc. Food Nutr., 23, 268-273
8 Ha, J.O. (1997) Studies on the developments of functional and low sodium kimchi and physiological activity of salts. Ph.D. thesis, Pusan National University, Pusan
9 Mheen, T.I., Kwon, T.W. (1984) Effect of temperature and salt concentration on kimchi fennentation. Korean J. Food Sci. Technol. 16, 443-450
10 Park, K.Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Korean Soc. Food Nutr., 24, 169-182
11 Lee, M.J., Kim, H.S., Lee, S.C., Park, W.P. (2000) Effects of sepiae os addition on the quality of kimchi during fennentation. J. Korean Soc. Food Nutr., 29, 592-596