• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.569-574
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• 1997

In order to study the effect of ozone treated-CSP(crab shell powders) addition in kimchi on shelf-life, sensory quality, neutralization and buffer action during fermentation at 10"C were investigated. The edible periods of kimchi containing 2% CSP by investigating pH and acidity were prolonged by 40 and 33 days, respectively. CSP in kimchi showed strong neutralization action for 0~25 days and buffer action after 25 days during fermentation. The slow and complete neutralization action of 3% CSP in 2% lactic acid solution was observed. Amounts of lactic acid, which 2% CSP in kimchi was capable of absorption by buffer action during fermentation, was 0.07~0.3%. The studies of sensory quality improvement for CSP added kimchi was demanded in the furture.ture.