• Korean Journal of Food Science and Technology
• /
• v.27 no.5
• /
• pp.813-818
• /
• 1995

The effect of retarding the fermentation of Kimchi by the extract of leek(Allium tuberosum) were tested by measuring the changes in pH, acidity and total cell number as well as number of microorganisms involved in Kimchi fermentation such as Lactobacillus, Leuconostoc, Pediococcus, Streptococcus and yeasts. The changes of pH and acidity of Kimchi stored at $25^{\circ}C$ indicated that the shelf-life of Kimchi with leek extract was retarded by 1.5 days compared with Kimchi without leek extract. Growth of Lactobacillus, Leuconostoc, Pediococcus and yeasts in Kimchi were remarkably inhibited by adding the leek extract at the initial and the 1st day of fermentation. This result suggested the methanol extract of leek can be sucessfully used for the extension of shelf-life of Kimchi.

• Korean Journal of Agricultural Science
• /
• v.35 no.1
• /
• pp.1-9
• /
• 2008

There were four types of Doenjang fermentation as following conditions for investigation ; 1) low temperature fermentation at $13^{\circ}C$ for 180 days, 2) low temperature at $13^{\circ}C$ for 7 days to room temperature at $30^{\circ}C$ for 10 days, to low temperature at $13^{\circ}C$ for 163 days, and for 173 days, 3) low temperature at $13^{\circ}C$ 7 days to room temperature at $30^{\circ}C$, 4) room temperature at $30^{\circ}C$ for 180 days. There were no changes of moisture, NaCl and total nitrogen content during fermentation period of four types conditions, but pH and amino type nitrogen decreased in room temperature at $30^{\circ}C$ for 180 days. It required 3 times more fermentation period until same quantity of the amino type nitrogen. The low temperature fermentation sample was lower than room temperature fermentation sample in pH and amino type nitrogen. The yeast decreased in low temperature fermentation sample taken 15 to 30 days longer than room temperature sample. The yeast is increased up to 30 days, and decreased little by little. After 60 days, it remained a few without effectiveness on the Doenjang quality. The low temperature fermentation sample showed brighter than room temperature fermentation sample. Different fermentation condition affected Doenjnag quality, especially, low temperature fermentation sample showed bright color in Doenjnag. So low temperature fermentation must be expected as good method for getting high quality Doenjnag.

• Food Science and Preservation
• /
• v.9 no.1
• /
• pp.51-55
• /
• 2002

Changes in food components of oyster mushroom Kimchi were investigated during storage at 20$^{\circ}C$. The pH of raw oyster mushroom Kimchi (ROMK) was higher than that of Chinese cabbage Kimchi (control) at initial stage, but it was lower than that of control after 1 day of storage. pH of blanched oyster mushroom Kimchi (BOMK) was slightly higher than that of controls The titratable acidity of oyster mushroom Kimchi was in inverse state to the pH. Amino acid nitrogen content of Kimchi tended to increase during storage, the content of ROMK was higher than that of control, the content of BOMK was not different from that of control. The reducing sugar content of Kimchi decreased significantly during storage, the content of ROMK was higher than that of controls the content of BOMK was slightly lower. The bacterial number of control increased rapidly at 2 days fermantation and reached plateau afterward. The number of ROMK tended to he alike that of control during storages the number of BOMK was fewer than that of control. On the taste panel of Kimchi after 1 day of storages ROMK obtained higher score than BOMK but the score was lower than control.

• Food Science and Preservation
• /
• v.14 no.5
• /
• pp.552-556
• /
• 2007

The effects of alcohol concentration (30% 45% and 60%) on quality changes of maesil (Prunus mume) liqueur during leaching and ripening for 5 months were examined. Total acidity, pH and color of the liqueur generally increased with an increase alcohol concentration for 2 months. Thereafter the significant change did not occur. The contents of reducing sugar and polyphenol in the liqueur increased with an increase alcohol concentration and ripening periods. The major components of free sugar in maesil liqueur were fructose, glucose, sucrose and maltose. The content of fructose and glucose were higher than those of sucrose and maltose regardless alcohol concentration. Sucrose and maltose did not detect in the liqueur after leaching and ripening for 2 months. The major components of organic acid in maesil liqueur were citric, lactic, malic, and acetic acids. The optimal alcohol concentration was 45% and the duration of leaching and ripening was about 2 months for production of high-proof maesil liqueur.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.3
• /
• pp.423-427
• /
• 2002

Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10$\^{C}$. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.

• Korean Journal of Food Science and Technology
• /
• v.38 no.1
• /
• pp.143-146
• /
• 2006

Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.4
• /
• pp.601-605
• /
• 1997

Physicochemical properties of kochujang and doenjang using extrudated wheat flour(EWF) during aging were evaluated. Moisture content and crude protein were no great changes during fermentation and among samples(En, wheat flour, and wheat). NaCl and pH value were decreased(pH was decreased from 5.1 to 4.7 for kochujang and 5.4 to 5.0 for doenjang in EWF) and while titratable acidity increased during aging in each samples(8.7 to 9.1 for kochujang and 11.0 to 11.3 for doenjang in EWF). Amino acid type nitrogen and color value were decreased. En had the highest a value(5.9 for kochujang and 5.3 for doenjang) after 30 days fermentation. This results showed the applicability of good quality of kochujang and doenjang prepared with EWF.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.34 no.1
• /
• pp.7-12
• /
• 2001

To investigate difference of component changes in salt-fermented spring (SAS) and autumn (AAS) anchovy, Engraulis japonicus sauce during fermentation, various chemical properties were examined at $1.5\sim3$ months intervals during 18 months fermentation, The contents of total and amino nitrogen were higher in SAS than in AAS until 15.7 and 17.4 months fermentation, respectively, but there were no difference after that. The cross point of inosine (HxR) + hypoxanthine (Hx) and uric acid was faster in SAS with 10.6 months fermentation than in AAS with 11.5 months fermentation, After 18 months of fermentation, the SAS was rich in free amino acids, such as glutamic acid, alanine, aspartic acid, valine, lysine in that order, On the other hand, the AAS was rich in free amino acids, such as glutamic acid, leucine, alanine, lysine, isoleucine in that order. Absorbance at 453 nm were higher in SAS than in AAS, and increased gradually during fermentation.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.6
• /
• pp.693-698
• /
• 1999

To investigate changes of components in salt-fermented northern sand lance, Ammodytes personatus sauce during fermentation, various chemical properties were examined at 1$\~$3 months intervals during 18 months fermentation. The moisture content decreased slightly, but the content of VBN and crude protein, total nitrogen, amino nitrogen, degree of hydrolysis, and absorbance at 453 nm increased gradually during fermentation. On the other hand, ash content, pH, and salinity showed almost no change. The contents of total nitrogen, amino nitrogen, and degree of hydrolysis increased sharply until 6$\~$8 months fermentation and showed the gentle increment after that, The Hx and uric acid were the most abundant in ATP related compounds, ranging from $83.1\%$ to $92.9\%$, After 18 month of fermentation, sauce was rich in free amino acids, such as glutamic acid, alanine, Iysine, leucine, isoleucine, valine, aspartic acid in that order.

• Journal of Animal Science and Technology
• /
• v.48 no.2
• /
• pp.293-306
• /
• 2006

We characterized physicochemical properties and examined the organoleptic and textural evaluations of Feta cheese made from goat's milk. Nutritional compositions of goat Feta cheese were fat 23.50%, protein 11.03% with moisture content of 59.54%. Cell numbers of lactic starter cultures in Feta cheese maintained from log 8.46 CFU/g and pH 5.76 during storage at 4℃ for 14 day's aging. The color of Feta cheese was whitish (L. 93.19) at after finishing brine salting, but became a little yellowish(b. 3.52) (a. -0.71). For texture profile analysis of goat Feta cheese, hardness, fracturability springness, and cohesiveness seemed to be week, but adhesiveness gumminess, chewiness, and resilience were enhanced as aging times extended to 14days, resulted in the overall textural properties was to be superior to control cheese(commercial Mozzarella cheese). Organoleptic evaluations were examined based on the intensities and the preferences for flavour, tastes, texture and mouth feeling. saltiness, bitterness and acidity were stronger in the intensities than control cheese, but the preferences were enhanced by aging to be better than control cheese at 14 days and later on, however, the texture changed to be weaker in hardness and unpleasant in mouthfeel. The fatty acid compositions of Feta cheese analysed by Gas chromatography were saturated fatty acid 42.06%, monoenoic acids 29.67%, di-enoic acids 24.24%, tri-enoic acids 1.21%.