• 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.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.715-720
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• 2005

This study was carried out to investigate the effect of chitosan-liquid calcium (CLC) on the high-calcium kimchi fermentation. The $0.5\%$ of CLC retarded the decreasing rate of pH and the increasing rate of titratable acidity, and these effects were more conspicuous with liquid calcium. Total microbes and lactic acid bacteria counts were lower in CLC $(0.5\%)$ added kimchi during fermentation. The a-value of kimchi juice was gradually increased but the L- and b-values were decreased. The calcium content of the kimchi supplemented with $0.5\%$ of CLC was maintained in the range of $207\~228\;mg\%$. In sensory evaluation test of $0.5\%$ CLC-added kimchi, the staled flavor was decreased, the crispness was maintained and the overall taste was increased to highest level after 15-day fermentation.

• Food Science and Preservation
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• v.15 no.1
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• pp.139-143
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• 2008

The potential use of Doenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28d at constant temperature $(10^{\circ}C)$. The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5 % (w/w) Doenjang (p<0.05). All data indicated that the color and taste properties of KD were improved by addition of Doenjang during fermentation.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.10
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• pp.1603-1610
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• 2019

Objective: The purpose of this study was to investigate the effect of fermented spinach derived nitrite and sodium nitrite on cured pork loin. Methods: The following treatments were prepared using brine (8% [w/v] salt): Control (-), no nitrite added; Control (+), 0.08% (w/v) sodium nitrite brine; T1, 0.04% (w/v) nitrite fermented spinach juice in 0.04% (w/v) sodium nitrite brine; T2, spinach juice in 0.04% (w/v) sodium nitrite brine; T3, 0.04% (w/v) nitrite fermented spinach juice used as sodium nitrite free brine; and T4, spinach juice used as sodium nitrite free brine. T2 and T4 were incubated to allow to reduce nitrate to nitrite. Results: Spinach juice did not affect cooking loss and pH but negatively influenced flavor and overall acceptability (p<0.05). T1 samples containing synthetic and natural nitrites showed the highest redness values. Spinach juice negatively affected volatile basic nitrogen; however, thiobarbituric acid reactive substance values of T1 and T3 were similar to those of controls (+) (p>0.05). Residual nitrite content decreased with decreasing synthetic nitrite levels. T1 and control samples showed no significant differences in overall acceptability (p>0.05). Conclusion: Thus, combined synthetic and natural nitrites improved the quality of cured pork loin.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.625-633
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• 2001

The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12$\pm$2$\^{C}$. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation. AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.91-100
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• 2004

Weanling male rats of Wistar strain were fed relatively high-calories-diet containing 1% (K$_1$ group), 5% (K$_{5}$ group) and 10% Chinese cabbage kimchi juice (K$_{10}$ group) for 4 weeks to study their effects on body weight gain rate, serum lipids levels and other blood biochemical parameters. In this study it was found out that significant decrease in body weight gain rate, diet efficiency ratio, serum triglyceride level, serum total cholesterol level, blood glucose level and LDL-cholesterol level was observed in $K_{10}$ group as compared to control group fed only high-calories-diet. Significant increase in HDL-cholesterol level, GPT activity, GOT activity and creatinine level was found in $K_{10}$ group as compared to control group. But creatinine level, GPT and GOT activity of $K_{10}$ group were within the normal ranges. The results suggest that long term intake of traditional Chinese cabbage kimchi in large dose have the lowering effect on blood lipid and blood glucose level. There is no possibility of adverse actions on renal and hepatic functions by ordinary intake of Chinese cabbage kimchi in spite of being rich in salt and hot spices such as garlic, onion, ginger and red pepper.r.r.

• Food Science and Preservation
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• v.13 no.6
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• pp.754-761
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• 2006

This study was to investigate the effect of chitosan-ascorbate (CA) prepared with different molecular weight (223, 746, 1110 and 2025 kDa) on the fermentation and quality of mul-kimchi, and also, the effect of the mul-kimchi juice fermented with 0.1% chitosan-ascorbate prepared with 2025 kDa chitosan (CA2025) on the serum lipids of rae fed with high cholesterol diet (HC). The mul-kimchi fermented in 0.1% CA2025 has lower turbidity, longer shelf-life, higher glucosamine content and SOD activity than those of control and the other treatments. In the animal experiment the HC-CA2025 and HC-2CA2025 groups which were administered 0.5 mL per 100 g body weight of mul-kimchi juice fermented with 0.1% CA2025 and administered the same volume of the juice concentrated 112 per nay fed for 5 week, respectively. The average body weight of the HC-CA2025 and HC-2CA2025 group was lower 6.9% and 8.4% than that of HC control group respectively. Total serum cholesterol contents of these groups were 88.33 and 85.00 mg/uL, which were 17.45% and 20.56% lower than HC control group respectively. While, HDL-cholesterol content of these groups were 7% and 23%, higher the LDL-cholesterol content were 13% and 26% lower than those of HC control group respectively. And also, though the atherogenic index, AST and ALT activities were not reached to normal control group, the values were remarkably lower than those of HC control group. This study indicates the possibility of utility for kimchi industry by adding chitosan-ascorbate, especially CA2025 showing not only quality enhancing and shelf-life prolongation but also improving serum lipids and atherogenic index in rats fed with high cholesterol diet.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.305-314
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• 2005

This study was conducted to investigate the effects of ginseng and Schizandra chinensis on the quality characteristics of kimchi stored for 40 days at $4^{\circ}C$ after kimchi was fermented for 1 day at $25^{\circ}C$. pH and reducing sugar of GS(Kimchi added with extract powder of fine ginseng root and Schizandra chinensis juice) were the highest in the early part of storage but pH and reducing sugar of G(Kimchi added with extract powder of fine ginseng root) were the highest from 11th storage day. Acidity and $CO_2$ content of GS were the highest during storage period. The $CO_2$ content of GS was the highest significantly and the $CO_2$ content of C(Control) was the lowest significantly. When the hardness was measured, G was the hardest and there were no significant difference between C and GS. Total cells and lactic acid bacteria were increased rapidly at initial fermentation and GS was the highest of 3 samples from 6th storage day. The result of sensory evaluation showed that G was lower in sourness and higher in hardness than C and GS. Ginseng flavor had no significant differences between G and GS. And G was higher than GS in bitter taste. Consumer Acceptance test showed that consumer prefered C and GS to G. Considering all results, it can be concluded that addition of Schizandra chinensis juice to kimchi decreases the bitter taste of ginseng and increasing consumer preference.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.74-81
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• 1996

Chinese cabbage Kimchi is a traditional fermented food and a numerous variety of Kimchies are produced in Korea. Most of Kimchis are produced on a small scale in the home for individual household use and recipes of Kimchis are deeply embedded in the individual cultures. Currently, however, factory-produced Kimchi is becoming popular by industrialization and changes of life style. This study was conducted to find out recipes of traditional Kimchis which are known delicious in Pusan and its environs and to develop a Kimchi with high quality. The characteristics of Kimchi recipes surveyed in Pusan and its environs are as follow: 1) Large amount of red pepper, garlic and anchovy sauce was used, which made Kimchi hot and spicy. 2) Extracts of dried anchovy or shrimp, or pear and onion juice was used to mix red pepper power. 3) Selection of good quality of Chinese cabbage and red pepper was very important step to determine quality of Kimchi. Furthermore, a numerous variety of submaterials added in Kimchi may also contribute to the high quality of Kimchi. 4) Salt concentration of Kimchi was around 2%, which was lower than it was generally known. Through this survey, it was suggested that maintaining low salt content of Chinese cabbage during salting make Kimchi crispy and juicy.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.480-486
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• 2002

Six strains of intestinal pathogenic bacteria were inoculated into kimchi at the preparation time, and the influence of kimchi fermentation on the growth of these pathogenic bacteria was investigated. The population of coliform bacteria in the kimchi raw materials, and its changes in the kimchi sample during fermentation were also determined. Among the raw materials, highest populations of coliform bacteria were detected in ginger and green onion, followed by Chinese cabbage, red pepper, and garlic. Populations of pathogenic bacteria (inoculated strains) and coliform bacteria in kimchi decreased as pH decreased with fermentation. Coliform bacteria disappeared at pH 3.9 in Chinese cabbage kimchi samples. Clostridium perfringens ATCC 13124, Listeria monocytogenes ATCC 19111, Salmonella typhimurium KCTC 1625, Staphylococcus aureus KCTC 1621, Vibrio parahamolyticus ATCC 27519, and Escherichia coli O157 H:7 ATCC 43894 were not detected at pH values less than 4.1, 3.7, 3.8, 3.8, 3.7, and 3.7 in Chinese cabbage kimchi, and at pH values less than 4.5, 4.0, 4.2, 4.2, 4.2 and 4.1 in mustard leaf kimchi, respectively. The juice of mustard leaf and allyl isothiocyanate exhibited high antimicrobial activities on the pathogenic bacteria, whereas the lowest on lactic acid bacteria. These results indicated that fermentation is useful to improve the safety of kimchi, and the antimicrobial effect of mustard leaf kimchi is mainly due to the major pungent compound of mustard leaf, allyl isothiocyanate.