• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.239-244
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• 2008

Paprika oleoresin (PO) and artificial Kimchi flavor (AKF) were added to Kimchi to improve the sensory qualities deteriorated by gamma irradiation in terms of color and flavor. Optimum concentration of both PO and AKF resulting from the sensory evaluation was 0.2%. The redness and capsanthin contents of Kimchi decreased by gamma irradiation at 25 kGy during storage at $35^{\circ}C$. However, the redness and capsanthin contents of gamma-irradiated Kimchi was increased by the addition of 0.2% PO, and maintained during the storage at $35^{\circ}C$ for 30 days. The result from the sensory evaluation indicated that sensory qualities of gamma-irradiated Kimchi were effectively improved by the addition of PO and AKF during storage at $35^{\circ}C$. Therefore, the combined treatment of additives (PO and AKF) and gamma irradiation can be considered as an effective method to improve the redness and sensory qualities of Kimchi sterilized by high-dose gamma irradiation.

• Korean Journal of Human Ecology
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• v.9 no.2
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• pp.85-92
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• 2006

He purpose of this study was to provide basic data for improvement commercial kimchi quality. To examine the consciousness of commercial kimchi, college students residing in the Jeonnam area were selected and asked to questionnaires. Commercial kimchi samples used included a total of 7 kinds which were fermented for 2 week at $4^{\circ}C$. A sensory characteristics included 10 items with a 5-score scale: color, savory taste, carbonated taste, sour taste, hot taste, salty taste, bitter taste, off-flavor, texture, and overall preference. 76% of the whole student liked kimchi, especially well-fermented kimchi(43.2%) and kimchi with fermented fish(48.6%). Participants liked savory(21.6%), hot(17.1%), and crispy(14.4%) taste. Their most favorite kimchi was the whole cabbage kimchi(26.1%), wild lettuce kimchi(0.9%) and watery kimchi made of sliced radishes(1.8%) were low in preference. 56.8% of participants had no experience in making kimchi. They mainly bought commercial kimchi in grocery stores(37.8%) or shopping malls(29.7%). They pointed out the addition of artificial sweeter(35.1%), insanitation, and discredit of kimchi materials(21.6%) as problems of commercial kimchi. The sensory characteristics of commercial fresh kimchi was significantly different in color($2.6{\sim}4.1$), and hot($2.3{\sim}3.8$), and salty($2.6{\sim}3.5$) with p<0.001. The sensory characteristics of $4^{\circ}C$-fermented commercial kimchi for 2 week was significantly different in color($2.7{\sim}3.9$), and salty($2.1{\sim}4.0$) with p<0.001. It was found that color, and hot, and salty taste had the greatest effect on the overall preference in non-fermented kimchi, and color and salty taste, in 2 week fermented kimchi

• Food Science and Preservation
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• v.9 no.3
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• pp.298-303
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• 2002

Optimal mixing renditions of sub-ingredients(citron, apple, carrot and mushroom) for preparation of kimchi tablet were investigated by response surface methodology. Hardness of kimchi tablet was low with the addition of 0.75 g carrot powder but increased as increasing of mushroom amount. Hue angle of kimchi tablet was 83 ∼86 degree when the amount of citron, apple, carrot and mushroom was lower than 0.5 g. Solubility in artificial bile acid of kimchi tablet was not affected by the addition of carrot and was high in the group with 1.0 g mushroom added and the group with 0.75 g apple added. Flavor of kimchi tablet was better as increasing of the amounts of apple and carrot added. The results of investigating the effects of independent factors on each response variable showed that only carrot affected on the hue angle of tablet and other sub-ingredients not affecting on response variable. Therefore, carrot, apple and mushroom could be added in a wide range of concentration around 0.75 g.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1626-1631
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• 2012

Sixty strains of lactic acid bacteria were isolated from kimchi and used as a starter for fermented tofu. Among the isolated strains, strain KL-6 showed antimicrobial activity against various pathogens, antioxidative activity, and viability in artificial gastric juice and artificial bile acid. The selected strain KL-6 was identified as Pediococcus acidilactici KL-6 by morphological and physiological tests, including Gram staining, catalase test, and 16S rRNA sequencing. The fermentation characteristics of tofu with a kimchi ingredient mixture (Control) consisting of red pepper, garlic, ginger, sugar, salt, jeotgal, and juice of chinese cabbage were compared with those of tofus inoculated with strain KL-6 and the kimchi ingredient mixture (TL) or a pre-fermented kimchi ingredient mixture (TPL) for 24 hr at $37^{\circ}C$. The pH levels of all tested tofu samples decreased after 1 week of fermentation, reaching 3.96 (control), 3.97 (TL), and 4.03 log cfu/g (TPL) after fermentation for 14 weeks at $20^{\circ}C$. Total aerobe content of fermented tofu increased until 2 weeks of fermentation, but decreased steadily thereafter. The number of lactic acid bacteria reached $10^6$ cfu/g after 1 week of fermentation in TL and TPL, whereas it took 2 weeks for the control. The number of lactic acid bacteria in all tested tofu samples reached $10^3$ cfu/g after 14 weeks of fermentation at $20^{\circ}C$. Coliform bacteria were not detected in TL or TPL after 1 week of fermentation. The sensory scores of TL and TPL were higher than that of control in terms of taste, flavor, texture, and overall acceptability. The sensory quality of TPL was the best among all tested fermented tofu samples.