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http://dx.doi.org/10.7318/KJFC/2013.28.6.674

Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder  

Kim, Soon Mi (Department of Food & Nutrition, Gachon University)
Publication Information
Journal of the Korean Society of Food Culture / v.28, no.6, 2013 , pp. 674-683 More about this Journal
Abstract
This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.
Keywords
Low-salt kimchi; Salicornea herbacea; salt replacement; quality characteristics;
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Times Cited By KSCI : 11  (Citation Analysis)
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