• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.2
• /
• pp.267-276
• /
• 2005

This study was carried out to investigate the effects of Kimchi ingredients, garlic, ginger, green onion and fermented fish sauces, on the Kimchi characteristics during fermentation. The experiment design of this study was the central composite design and response surfaces methodology. Garlic (X$_1$) of 0∼2%, ginger (X$_2$) of 0∼1.4%, green onion (X$_3$) of 0∼4% and fermented fish sauces (shrimp, X$_4$ and anchovy, X$_{5}$) of 0∼2% per salted Chinese cabbage of 100 g put in independent variables, respectively. The result of response surface regression analysis, independent variables of various ingredients and dependent variables, correlation coefficient ($R^2$) showed very difference value according to added ingredients. In the Kimchi samples fixed independent variables of garlic (X$_1$)-ginger (X$_2$), generally, it showed high correlation value more than samples fixed other independent variables of garlic (X$_1$)-green onion (X$_3$) and ginger (X$_2$)-green onion (X$_3$) over the fermentation period. And the correlation coefficient ($R^2$) of fermented fish sauces (shrimp of X$_4$, anchovy of X$_{5}$) showed value over 0.8 in the its characteristics of Kimchi samples except for textural properties of sensory evaluation. In the graph pattern of fermented fish sauces using response surfaces methodology, it showed a little increasing value of titratable acidity, lactic acid bacteria and 'a' of redness, 'b' of yellowish according to increasing addition fermented fish sauces. In the total acceptability of sensory evaluation, it showed high value according to increasing fermented fish sauce at the initial fermentation period of Kimchi. But it showed high value Kimchi sample added content of 1.0% fermented fish sauce in the middle (appropriate fermentation) and last (excessive) fermentation period.