• Journal of the East Asian Society of Dietary Life
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• v.10 no.1
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• Korean journal of food and cookery science
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• v.24 no.5
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• pp.573-579
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• 2008

In this study, kimchi containing Styela clava (Korean name: miduduk) was prepared, and the quality of the prepared kimchi was evaluated during 4 weeks of fermentation at $4^{\circ}C$. S. clava was added to salted cabbage at concentrations of 0, 1, 2, and 3%(w/w). The quality characteristics of the kimchi were determined by measuring pH, titratable acidity, salinity, color, and microbial amounts. All kimchi evidenced a rapid decrease in pH until 2 weeks, and then a gradual decline thereafter. Titratable acidity increased gradually until 2 weeks, then sharply increased thereafter. Salinity increased until 3 weeks. We noted only slight overall color differences between the kimchi samples. Total microbial and lactic acid bacterial counts achieved maximum levels at 3 weeks, and the kimchi to which 1 and 2% S. clava was added evidenced values higher than that of the controls. In our sensory evaluations, the kimchi to which 2% S. clava was added was scored highest in terms of color, flavor, and overall acceptance.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.3
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• pp.229-238
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• 2000

This study was conducted to investigate the effect of homogenized kimchi product (HKP) on dough characteristics and quality of bread. Fermented homogenized Chinese cabbage kimchi product was added 0.10, 20 and 30% to wheat flour. The pH of dough decreased with an increase in the amounts of HKP, which showed at PH 4.9 for the dough added 30% HKP. Fermentation time of the dough was reduced as much as 9~23 minutes as compared with the control products. Loaf volume index of the bread prepared by adding 10 ~30% HKP increased also by 12.7 ~ 19.0%. Hardness, cohesiveness, springiness and gumminess of the bread added with 30% HKP were lower than those of the control. The gas forming cell of the bread added with 30% HKP were good and regular. Crust and internal color of the bread with more HKP had tendency to redness. Sensory quality of the kimchi-bread estimated by shape, flavor and overall quality was better than that of control product, especially the kimchi-bread qualify at addition of 30% HKP was best.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.832-839
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• 2006

Kugija was added to Nabak kimchi to improve the quality and preservation and the optimum addition level was assessed. Kugija extract was prepared by boiling kugija fruits, at different ratios (0, 1, 3, 5, 7%; w/v) in water for 30 minutes. The changes in the physicochemical properties of the Nabak kimchi were measured during storage for 25 days at 10?, and compared to a control (without kugija). The pH was decreased in all treatments. Following the fermentation of Nabak kimchi, the total acidity values were inversely proportional the pH changes according to the nature of mutual dependence. However, in short term, during the initial 7 days of fermentation, the total acidity values decreased with increasing concentrations of kugija extract, whereas the trend was reversed after day 10. Total vitamin C content was directly proportional to the concentration of kugija extract and was decreased with the laps of fermentation. Up to day 25, 7% treatment showed the highest vitamin C content, but at 25 days 1% and 3% treatments ranked the first. The mont of reducing sugar was proportional to the concentration of kugija extract however, the difference of values between all treatments became almost indiscernible after day 25. Turbidity values were generally increased in all samples during fermentation period, although only to a limited extent. The lowest turbidity was shown at 3% treatment up to day 16. Total color difference values were increased up to day 16, but then decreased. The optimum level of kugija extract in Nabak kimchi, as determined through these experiments, was between 1 to 3% per added water content, and was preferably 3% for color and fermentation-retarding effect of the product. Kugija extract could be applied for improving the quality and preservation of traditionally prepared Nabak kimchi.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.590-595
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• 1994

Kimchi packed in PP tray was stored at $10^{\circ}C$ to investigate the effect of filling ratio on the quality changes. The quality of Kimchi studied were gas composition in the package, pH, titratable acidity, color, growth of lactic acid bacteria and sensory properties. As the filling ratio increased, there was more $O_{2}$ consumption and $CO_{2}$ evolution measured. Titratable acidity and pH were not significantly affected by the filling ratio. Color change of crushed Kimchi juice was also little affected by the filling ratio. During the storage, L and b values were decreased exponentially, but a value s remained constant. The growth of lactic acid bacteria and sensory scores showed no significant difference according to the filling ratio. Therefore, the filling ratio in packaging of Kimchi seemed to have little influence on the quality changes of Kimchi.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.187-198
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• 2006

The purpose of this study is to investigate the preference for purchase and ingestion of Korean traditional food Kimchi among the different age groups in order to find a way to increase Kimchi consumption. The result of a questionnaire is from 51 male respondents(14.6%) and 299 female ones(85%). This indicates that most of the female respondents buy Kimchi. Second, 61.7% of the respondents have experience purchasing ready-made Kimchi. Third, the most preferred purchase place of Kimchi is a big mart or a department store. Fourth, the important factors of purchasing come nutrition, price, brand, color or package in that order. Also, 60.9% of respondents show that they "should eat Kimchi". Fifth, the reason of eating Kimchi is taste in the age groups under 20s and 30s and above 50s. Lastly, the analysis on the importance of ingestion shows as follows: respondents in their 20s are 57 persons(16.3%), 30s 59(16.9%), 40s 162(46.3%), and 50s 72(20.6%), showing 40s the highest among them.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.296-302
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• 2010

A survey on the quality improvement and preference for green onion kimchi by Chinese and Japanese consumers was conducted by 30 Korean specialists in order to develop an improved green onion kimchi product. The long green onion shape, kimchi juice, seasonings, off-odor of fermented sea food, and stimulatory flavor of green onion were the main issues considered for the improvement of green onion product. Usage of the favorite ingredients of the Chinese and Japanese consumers was also suggested. The percentages of Chinese and Japanese who already knew green onion kimchi were 54.1% and 30.3%, respectively, whereas 46.8% of Chinese and 28.1% of Japanese have actually tried green onion kimchi in Korea. There was no significant difference in the preference for green onion kimchi between Chinese (3.25/5.0) and Japanese (3.17/5.0) consumers. For recommendations for improving the quality of green onion, Chinese consumers thought off-flavor, fibrous texture, and fermentation level were more significant while the Japanese considered red color, various taste, MSG content, and length of green onion. Seasoned tofu with green onion and rice were suggested as complementary foods to green onion kimchi by the Chinese and Japanese, respectively.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.784-789
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• 1997

The difference of quality characteristics between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) was examined during fermentation at $20^{\circ}C\;and\;5^{\circ}C$. Pogi kimchi showed a delayed fermentation about 2 days at $20^{\circ}C$ and 10 days at $5^{\circ}C$. L (lightness), a (redness) and b (yellowness) of pogi and mat kimchi gradually increased during fermentation. These values were revealed slightly higher for mat kimchi at $20^{\circ}C\;than\;at\;5^{\circ}C$. $CO_{2}$ concentration within package steeply increased for both types of kimchi in 3 days, but $O_{2}$ concentration was decreased until that time. The number of lactic acid bacteria of mat kimchi was generally higher than that of pogi kimchi at $20^{\circ}C$, but pogi kimchi showed higher lactic acid bacteria at $5^{\circ}C$. Smell, color and taste of kimchi fermented at $20^{\circ}C$ was better than those of kimchi fermented at $5^{\circ}C$, but there were no great differences between pogi kimchi and mat kimchi.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.62-67
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• 1994

Quality change of Kimchi packaged with Ny/PE, Ny/CPP (PPtray+Ny/CPP cover), Cryovac BK-1, BK-4, and PET/Al/PE film was observed during storage at $5^{\circ}C$ (97%RH) and $20^{\circ}C$ (76%RH). To evaluate quality change of Kimchi, gas composition of package, pH, acidity, color, growth of lactic acid bacteria, and sensory score were measured periodically. Regarding to gas composition of package, Kimchi packaged with PET/Al/PE showed higher oxygen concentration at the beginning of storage than the others; carbon dioxide concentration was almost 100% at the end of storage. Carbon dioxide concentration of Kimchi packaged with Cryovac BK-1 and BK-4 which has higher gas permeability than the others, was increased to a maximum and then decreased due to permeation of gas during storage; oxygen concentration was increased. Unlike Kimchi packaged with Ny/PE, Ny/CPP, and PET/Al/PE, package swelling was not observed in Kimchi packaged with Cryovac BK-1 and BK-4 during storage. Although pH change was not significant depending on the packaging material, Kimchi packaged with Cryovac BK-1 and BK-4 showed lower pH value and higher acidity than those of the others. Color change of Kimchi was different depending on the packaging material during storage. Difference of the growth of lactic acid bacteria and sensory evaluation were not significant among Kimchi packaged with different packaging material during storage at either temperature. In conclusion, the effect of packaging materials on the quality change of Kimchi was not significant; however, to prevent from swelling of packaged Kimchi which is one of the most serious problem during storage and distribution, might be avoided by using relatively high $CO_2$ permeable film than high gas barrier film.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.46-50
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• 2007

Physicochemical properties of commercial long-term fermented kimchies which are widely available in Korea were investigated. The commercial long-term fermented kimchies were fermented almost more than 6 months. Average values for saltiness, pH and acidity of the long-term fermented kimchies were $3.0{\pm}0.5%$, $4.0{\pm}0.2$, and $1.88{\pm}0.76%$, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillus sp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. and Lactobacillus sp. of the long-term fermented kimchi were $10^{7\sim8}$ CFU/mL and $10^{4\sim7}$ CFU/mL, respectively. The long-term fermented kimchi showed $0.32{\pm}0.18$ lightness, $1.73{\pm}0.98$ redness, $0.52{\pm}0.31$ yellowness. Long-term fermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi. Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.