Browse > Article

Effect of Maesil(Prunus mume) byproduct Obtained from Maesil Liqueur Manufacture on Kimchi Fermentation  

Chae, Myeung-Hee (Faculty of Food Technology and Service, Catholic University of Daegu)
Park, Na-Young (Faculty of Food Technology and Service, Catholic University of Daegu)
Lee, Shin-Ho (Faculty of Food Technology and Service, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.13, no.6, 2006 , pp. 783-788 More about this Journal
Abstract
Quality changes of kimchi added with 10 or 20% Prunus mume liqueur byproduct (PLB), obtained after producing Prunus mume liqueur. during fermentation at $10^{\circ}C$ for 25 days were investigated. The pH and titrtable acidity in 20% PLB added kimchi were changed more gradually during fermentation for 25 days compared to control. Total bacteria and lactic acid bacteria counts in kimchi added with 20% PLB were lower than those of control during fermentation for 15 days. Kimchi fermentation was delayed about 10 days with 20% PLB. L and a values of kimchi added with PLB decreased but b value increased with increasing the concentration of PLB. In the sensory evaluation of kimchi fermented for 10 days, the texture score of PLB added kimchi was higher than that of control, and increased with increasing the concentration of PLB. There were no significant differences (p < 0.05) in overall acceptability among control kimchi and PLB added kimchi.
Keywords
Prunus mume liqueur byproduct (PLB); kimchi; fermentation;
Citations & Related Records
Times Cited By KSCI : 5  (Citation Analysis)
연도 인용수 순위
1 Kim, K.J. and Bae, J.H. (1999) Effects of sports drink including the extract from Prumuns mume on the changes of respiratory variables, heart rate, and blood lactate concentration in submaximal exercise. J. East Asian Dietary Life, 9, 177-187
2 Yoshihiro, C., Hiroshi, O., Mayumi, O.K., Kousai, M., Tadahiro, N. and Yuji, K. (1999) Mume fural, citric acid derivative improving blood fluidity from fruit-juice concentrate of Japanese apricot(Prunus mume Sieb. et Zucc). J. Agric. Food Chem., 47, 828   DOI   ScienceOn
3 Lee, E.H., Choi, O.J. and Shim, K.H. (2004) Properties on the quality characteristics of muffin added with sugaring mume puree. Food Ind. Nutr., 9, 58-65
4 Lee, H.Y., Paik, J.E. and Han, Y.S. (2003) Effect of powder-type dried alaska pollack addition on the quality of kimchi. Korean J. Soc. Food Cookery Sci., 19, 254-262   과학기술학회마을
5 Lim, D.K., Choi, U. and Shin, D.H. (1996) Antioxidative activity of ethanol extract from Korean medicinal plants. Korean J. Food Sci. Technol., 28, 83-89   과학기술학회마을
6 The korean society of Food Science and Nutrition. (2000) Handbook of experiments in food science and nutrition, Hyoil, p.804-805
7 Son, S.S., Ji, W.D. and Chung, H.C. (2003) Optimum condition for alcohol fermentation using mume( Prunus mume Sieb. et Zucc) fruits. J. Korean Soc. Food Sci. Nutr., 32, 539-543   과학기술학회마을   DOI
8 Shim, K.H., Sung, N.K., Choi, J.S. and Kang, K.S. (1989) Chagnes in major components of Japanese apricot during ripening. J. Korean Soc. Food Nutr., 18, 101-108
9 Lee, E.H., Nam, E.S. and Park, S.I. (2002) Characteristics of curd yogurt from milk added with maesil(Prunus mume). Korean J. Food Sic. Technol., 34, 419-424   과학기술학회마을
10 Kang, M.Y., Chung, Y.M. and Eun, J.B. (1999) Manufacturing and physical and chemical characteristics of fruit leathers using flesh and pomace of Japanese apricots(Prunus mume Sieb. et Zucc). Korean J. Food Sci. Technol., 31, 1536-1541   과학기술학회마을
11 Han, J.T., Lee, S.Y., Kim, K.N. and Baek, N.I. (2001) Rutin, antioxidant compound isolated from the fruit of Prunus memu. J. Korean Soc. Agric. Chem. Biotechnol., 44, 35-37
12 Lee, T.H. (1988) Effect of Prunus mume extract on the growth rate of animal leukemic cells($L_1210$, $P_388$) and human colon cancer cell(HRT-18, HCT-48, HT-29). Ph.D. Thesis. Korea University. Korea
13 Son, S.S., Ji, W.D. and Chung. H.C. (2003) Optimum condition for acetic acid fermentation using mume(Prunus mume Seib. et Zucc) fruits. J. Korean Soc. Food Sci. Nutr., 32, 544-548   과학기술학회마을   DOI
14 Bae, J.H., Kim, K.J., Kim, S.M., Lee, W.J. and Lee, S.J. (2000) Development of the functional beverage containing the Prunus mume extracts. Korean J. Food Sci. Technol., 32, 713-719
15 Park, W.P. and Park, K.D. (2004) Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preser., 11, 34-37
16 Lim, J.W. (1999) Studies on the antibacterial and physiological activities of Prunus mume. MS Thesis. KyungHee University. Korea
17 Lee, S.D., Cho, S.H., Lee, M.H. and Cho, D.J. (1996) Effects of extraction temperature of plum(Japenese Apricote) extract juice by osmosis of yellow sugar. Korean J. Post-Harvest Sci. Technol., 3, 131-136
18 Lee, K.I., Moon, R.J., Lee, S.J. and Park, K.Y. (2001) The quality assessment of doenjang added with Iapanese apricot, garlic and ginger, and samjang. Korean J. Soc. Food Cookery Sci., 17, 472-477   과학기술학회마을
19 Park, S.I. and Hong, K.H. (2003) Effect of Japanese apricot(Prunus mume Sieb. et Zucc) flesh on baking properties of white breads. Korean J. Food Culture, 18, 506-514
20 Lee, E.H., Nam, E.S. and Park, S.I. (2002) The effect of maesil(Prunus mume) extract on the acid procduction and growth of yoghurt starter. Korean J. Food Nutr., 15, 42-49
21 Park, Y.S. (1998) Effect of Prumus mume extract on the sensory quality and shelf life of cooked rice. Korean J. Soc. Food Sci., 14, 503-508   과학기술학회마을
22 Choi, K.W. (1992) The effect of mume's extract on lactate recovery rate after aerobic exercise. Korean J. Phys. Edu., 31, 327-333
23 Sheo, H.J., Lee, M.Y. and Chung, D.L. (1990) Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J. Korean Soc. Food Nutr., 19, 21-26   과학기술학회마을
24 Chae, M.H., Choi, J.S., Park, K.N., Choi, W.J. and Lee, S.H. (2002) Effects of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Korean J. Food Preserv., 9, 292-297   과학기술학회마을
25 Kang, M.Y., Jeong, Y.H. and Eun, J.B. (1999) Physical and chemical characteristics of flesh and pomace of Japanese apricots(Prunus mume Sieb. Zucc). Korean J. Food Sci. Technol., 31, 1434-1439   과학기술학회마을