Browse > Article

Efface of Liquid Calcium Addition on the Quality of Kimchi during Fermentation  

Jang Se-Young (Department of Food Science and Technology, Keimyung University)
Kim Ok-Mi (Department of Hotel Culinary Arts, Taekyeung College)
Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
Publication Information
Food Science and Preservation / v.11, no.4, 2004 , pp. 472-477 More about this Journal
Abstract
This study was carried out to investigate the effect of liquid calcium(LC) on the quality of kimchi during fermentation. LC retarded the decreasing rate of pH and the increasing rate of titratable acidity during fermentation at $10^{\circ}C$, and the effect was more conspicuous at $7.0\%(v/w)$ than at $3.5\%(v/w)$ in each LC type. Microbial counts of total and lactic acid bacteria were lower in LC added kimchi than control before 8 days but higher in LC added kimhi after 8 days. Changes in color of a value were gradually increased, but L and b value were decreased. Calcium content of added LC on kimchi; A concentration $3.5\%(v/w),\;7.0\%(v/w)$ were $103{\sim}110\;mg\%,\;145{\sim}163\;mg\%$ and B concentration $3.5\%,\;7.0\%$ were $140{\sim}151\;mg\%,\;210{\sim}220\;mg\%$.
Keywords
liquid calcium; kimchi; calcium content;
Citations & Related Records
연도 인용수 순위
  • Reference
1 Park, W.P. and Park, K.D. (2004) Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preserv., 11, 34-37
2 Cho, J.S. and Hwang, S.Y. (1988) Standardization of kimchi and related products. Korean J. Dietary Culture, 3, 301-307
3 Jeon, Y.S., Kye, I.S. and Cheigh, H.S. (1999) Changes of vitamin C and fermentation characterstics of kimchi on different cabbage variety and fermentation temperature. J. Korean Soc. Food Nutr., 28, 773-779
4 Oh, Y.A. and Kim, S.D. (1997) Changes on enzyme activities of salted chinese cabbage and kimchi during salting and fermentation. J. Korean Soc. Food Nutr., 26, 404-419
5 Lee, M.J., Kim, H.S., Lee, S.C. and Park, W.P. (2000) Effects of sepiae os addition on the quality kimchi during fermentation. J. Korean Soc. Food Nutr., 29, 592-596
6 Han, H.U. and Park, H.K. (1991) Differential count of lactic acid bacterial genera on bromophenol blue medium. Inha University Fundamental Science Research Institute, 12, 89-94
7 A.O.A.C. (1990) Official Method of Analysis. 17th ed., Association of Official Analytical Chemists. Wsahington, D.C, 37.1.37
8 Rhie, S.G. and Kim, H.Z. (1984) Changes in riboflavin and ascorbic acid content during ripening of kimchi. J. Korean Soc. Food Nutr., 13, 131-135
9 Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol., 16, 443-450
10 Cheigh, H.S. and Park, K.Y. (1994) Biochemical, microbiological and nutriotional aspects of kimchi(korean fermented vegetable products). Crit. Rev. Food Sci. Nutr., 34, 175-203   DOI   ScienceOn
11 Kim, H.J., Lee, J.J., Chung, K.S. and Choi, S.Y. (1999) Pectin-degrading enzymes of kimchi ingredients. Korean J. Food Sci. Technol., 31, 263-266
12 Lee, B.W. and Shin, D.H. (1991) Antimicrobial effect of some plant extract and their fractionates for food spoilage microorganisms. Korean J. Food Sci. Technol., 23, 205-211
13 Chung, H.R (2003) Dietary supplements and food labeling. Food Industry and Nutrition, 8, 60-65
14 Oh, Y.A. and Kim, S.D. (1995) Effect of salting in salt solution added calcium chloride on the fermentation of baechu kimchi. J. East Asian Soc. Dietary Life, 5, 287-298
15 Kim, M.J., Kim, M.H. and Kim, S.D. (2003) Effect of water extracts of shellfish shell on fermentation and calcium content of kimchi. J. Korean Soc. Food. Sci. Nutr., 32, 161-166   DOI
16 No, H.K., Lee, M.H., Lee, M.S. and Kim, S.D. (1992) Qualilty evaluation of korean cabbage kimchi by instruentally measured color values of kimchi juice J. Korean Soc. Food Nutr., 21, 163-170
17 Park, W.P., Yoo, J.I. and Lee, M.J. (2001) Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean, J. Postharvest Sci. Technol., 8, 151-156
18 Pyun, J.W. and Hwang, I.K. (1965) Preparation of calcium-fortified calcium. Korean J. Food Sci. Technol., 28, 995-1000
19 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
20 Kim, S.D. and Kim, M.K. (1999) Science of kimchi. Press of Catholic University of Daegu, Gyungsan, Korea, 43-52
21 Kim, S.D., Kim, M.H. and Kim, I.D. (1996) Effects of crab shell on shelf-life enhancement of kimchi. J. Korean Soc. Food Nutr., 25, 907-914
22 Park, K.Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Korean Soc, Food Nutr., 24, 169-182
23 Kim, S.H. (1991) Comutagenic and antimutagenic effects of kimchi components. Ph. D. Thesis, Pusan National University, Pusan
24 Kim, S.D., Kim, I.D., Park, I.K., Kim, M.H. and Youn, K. S. (1999) Effects of calcium lactate and acetate on the fermentation of kimchi. Korean J. Postharvest Sci. Technol., 6, 333-338