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Physicochemical and Sensory Properties of Kimchi (Korean pickled cabbage) Prepared with Various Salts  

Chang, Min-Sun (Department of Food and Nutrition, Duksung Women's University)
Cho, Sun-Duk (Department of Food and Nutrition, Duksung Women's University)
Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
Publication Information
Food Science and Preservation / v.17, no.1, 2010 , pp. 30-35 More about this Journal
Abstract
Salt composition may affect the quality of Kimchi. We examined the quality of Kimchi prepared using different types of salt (Korean purified salt, Korean solar salt without bittern, Korean solar salt, Chinese purified salt, Chinese solar salt, and Australian solar salt). Kimchi was fermented for 7 days at $20^{\circ}C$. Following fermentation, the pH of Kimchi decreased during storage, but total acidity and salinity values increased. The type of salt used did not affect quality. Total bacterial counts were 4.18-4.37 log CFU/g initially, and increased markedly during fermentation. Lactic acid bacterial counts were 3.42-4.91 log CFU/g initially, but 7.31-7.79 log CFU/g after 7 days of storage. The sensory characteristics of Kimchi during storage did not vary with the type of salt used in fermentation.
Keywords
Kimchi; quality; salt; fermentation;
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Times Cited By KSCI : 12  (Citation Analysis)
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