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Fermentation and Quality Characteristics of Kwamaegi added Kimchi  

Jung, Yoo-Kyung (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu)
Oh, Seung-Hee (Department of Diet and Culinary Art, Pohang College)
Kim, Soon-Dong (Department of Food Science and Technology, Faculty of Food Industrial Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.14, no.5, 2007 , pp. 526-530 More about this Journal
Abstract
The effects of kwamaegi (0, 6, 12 and 18%, all w/w) on the quality characteristics of Kimchi during fermentation at $10^{\circ}C$ were investigated. The mixtures are denoted KK. The late of decrease in pH during KK fermentation was lower than that of control. The number of total microbes (T) in Kimchi controls fermented for 14 days did not differ, and were in the range of $8.64{\sim}8.68\;log\;CFU/g$, whereas the numbers of lactic acid bacteria (L) in KK were higher than in controls. The L/T(%) was 78.41 in control, 85.76 in 6% KK and $93.68{\sim}94.25%$ in the 16% or 18% KK samples. The hardness of tissue ($2.98{\sim}3.66{\times}10^7\;dyne/cm^2$) in KK fermented for 14 days was higher than that of control ($2.67{\times}10^7\;dyne/cm^2$). The content of alcohol-insoluble substances in KK juice (1.281.08 g/100 g) was lower than that of control (1.45 g/100 g). In sensory evaluation, the appearance and texture of KK were better than those of control. Although some fishy flavor was noted in KK, this did not affect acceptability. Sourness was less, whereas ripened taste and overall acceptability were higher in KK (especially 12% KK) compared to control.
Keywords
Kimchi; Kwamaegi; fermentation; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
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