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http://dx.doi.org/10.11002/kjfp.2016.23.7.967

Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China  

Lee, Hyejin (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi)
Jeong, Suyeon (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi)
Kim, Jaehwan (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi)
Yoo, SeungRan (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi)
Publication Information
Food Science and Preservation / v.23, no.7, 2016 , pp. 967-976 More about this Journal
Abstract
The objective of the present study was to investigate differences in quality of kimchi products produced in Korea, Japan, and China. Kimchi products from kimchi-producing countries with high consumer consumption such as Japan and China along with local products from Korea, where exporting has not yet started, were collected. Product pH, acidity, salinity, package pressure, gas production were assessed, and microbiological analyses and sensory evaluations were performed on kimchi products that were stored at either $4^{\circ}C$ for 63 d or $15^{\circ}C$ for 20 d. The pH and acidity results showed that as Japanese and Chinese kimchi had higher pH and lower acidity than that of Korean kimchi, which was determined to be indicative of insufficient microbial fermentation following kimchi production. Japanese kimchi had different microbial properties than those of Korean kimchi, which is due to differences in their manufacturing processes. Overall preferences derived from sensory evaluations were: Korean kimchi>Chinese kimchi>Japanese kimchi. The results of this study demonstrate the sensory superiority of Korean kimchi and may be useful when predicting consumers' acceptance level of Korean kimchi exported to other countries.
Keywords
storage; sensory; kimchi; quality analysis;
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Times Cited By KSCI : 10  (Citation Analysis)
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