• Journal of the Korean Society of Food Science and Nutrition
• /
• v.28 no.4
• /
• pp.786-793
• /
• 1999

To investigate the effects of medicinal plants on the shelf life of kakdugi, various kakdugies, added with hot water extract from 62 natural plants, were fermented at 20oC for 15 days. In case of control without the addition, the shelf life required to reach the acidity of 1%(as lactic acid) was 7 days. Morethan two fold extension of shelf life was observed with twenty seven extracts, of which six extracts maintained the hardness of kakdugi higher than that of control over the entire fermentation time. And the number of lactic acid bacteria in above kakdugies was not remarkably different from that of control, and the color(a value) of the liquid of kakdugi, added with Chaenomeles lagenaria, Moringa oleifera, Peaonia lactiflora or Citrus tangerina extract, was similar to that of control. In sensory test, the extracts from the above plants except Moringa oleifera were found to be acceptable. It is suggested that the addition of above three extracts may lead to extension of shelf life of kakdugi, based on the acidity, hardness, color and sensory test.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.3 no.1
• /
• pp.32-37
• /
• 2002

Ca$^{2+}$ plays an important the in firmness retention of plant tissues. In this study, effect of CaCl$_2$on extention of shelf-life of kakdugi, and its effective conditions of addition were determined. The rates of pH decrease, acidity increase and mechanical texture decrease during fermentation wire reduced by the addition of CaCl$_2$. Furthermore, sensory characteristics of kakdugi such as crispness, sourness and overall taste were improved. Addition of 0.1% CaCl$_2$in brine solution and 0.05% CaCl$_2$to seasoning was the most effective condition to extend shelf-life of kakdug.g.