• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.143-146
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• 2006

Effects of licorice (Glycyrrhiza uralensis) powder as sugar substitute on kimchi quality was evaluated by investigating acid formation, lactic acid bacteria growth, and sensory properties of licorice powder added kimchi. Initial pH of licorice powder added kimchi unripened and ripened for one day did not differ from those of other samples, but slightly increased thereafter 2-3 days ripening. Acidities of unripened and kimchi ripened for 1 day significantly increased by addition of licorice powder, while that of kimchi ripened for 2-3 days significantly decreased (p<0.05). Addition of licorice powder had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.1 and 0.2% licorice powder-added kimchi ripened for 1-3 days were similar to or slightly higher than those of reference sample, whereas addition of 1.0% licorice powder resulted in lowest overall acceptability, taste, odor, and texture. Licorice powder addition generally did not change color of kimchi.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.677-680
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• 1992

For quality evaluation of Korean cabbage kimchi during fermentation at $4^{\circ}C$ for 45 days, color change of kimchi juice was measured instrumentally. Chemical analyses of the kimchi juice showed that the kimchi has reached pH 4.2 and titratable acidity of 0.63% together with the highest vitamin C content, those values being obtained under the optimum ripening period, after 30 days of fermentation. The volume of kimchi juice increased until day 30 and was constant thereafter. The CIE-1976 $L^*$$a^*$$b^*$ color values increased until day 30 and then decreased. The ratio of color value $a^*$ to $b^*$ was 0.82 in the beginning, 0.98 at the optimum ripening period, and 0.94 under the over-ripening periods. The quality of kimchi could be estimated by using the $L^*$, $a^*$, $b^*$ values or the ratio of $a^*$ to $b^*$, alone or in combination with the juice volume.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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• pp.334-339
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• 2005

This study was conducted to test the white bread dough with substitution of 1, 2, 3, 4 and $5\%$ kimchi powder on farinograph, extensograph, amylograph, and pH to find the dough development time, stability, extensibility, resistance to extension, temperature at gelatinization, and temperature at maximum viscosity. Dough with kimchi powder showed less moisture absorption than control. Upon increasing amount of kimchi powder, pH was decreased and dough development time was increased Extensibility of dough showed negative correlation with amount of kimchi powder added Gelatinization temperature increased but maximum viscosity temperature decreased as the amount of kimchi powder increased Overall, the samples with substitution of kimchi powder showed better extensibility than the control sample at the first fermentation.

• Journal of the Korean Society of Food Culture
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• v.3 no.4
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• pp.369-376
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• 1988

A consumer survey(2, 251 residents) on marketed kimchi products in Seoul and near Seoul Area were investigated for marketablity and quality improvement of kimchi. The results obtained as follow. 1. The proportion of subjects who has bought the marketed kimchi products was 24%, some factors(ages, type of housing, family system, income) were investigated. 2. The major motivation season and favorite kinds of kimchi for purchasing the products were investigated. And Subjects bought the needed amount for 1 day at hygienic store. 3. Subjects prefered the taste of kimchi which is medium level in sour, sweet, salty and hot. The most urgent improvement for the marketed kimchi is the sanitation. If marketed kimchi were improved over the aspects, the proportion of subjects who would buy the products was 54%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.794-799
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• 2007

Nitrate contents and quality characteristics of Ulgari-Baechu Kimchi, Yulmoo Kimchi, and Yulmoo Mul-Kimchi were investigated during a storage period. In case of Ulgari-Baechu Kimchi and Yulmoo Kimchi, an increase of pH and decrease of acidity were distinguished by the 4th day of the storage after fermentation. In Yulmoo Mul-Kimchi, pH value decreased and total acidity increased through the whole storage period. Total microbial and lactic acid bacterial counts of Yulmoo Kimchi and Ulgari-Baechu Kimchi reached the peak at the 4th day of storage and slowly decreased after the 18th day. Total microbial and lactic acid bacterial counts of Yulmoo Mul-Kimchi were also the highest at the 4th day of fermentation but showed gradual decreases from the same day. Nitrate contents of Ulgari-Baechu Kimchi significantly decreased by fermentation at room temperature, which continued during the whole store period to down by 11%. Showing the similar pattern in the nitrate content change, Yulmoo Kimchi and Yulmoo Mul-Kimchi recorded 12% and 5% decrease, respectively.

• The Korean Journal of Food And Nutrition
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• v.19 no.4
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• pp.473-481
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• 2006

This study was carried out to investigate the properties of cucumber kimchi prepared with different minor ingredients(potato, puchu). Acidity, pH, color value, hardness, and lactic acid bacteria were measured under the condition of $10^{\circ}C$ for 25 days. Five conditions of making cucumber kimchi included: cucumber kimchi with puchu 300g(treatment 1, control), cucumber kimchi with potato 90g, puchu 210 g(treatment 2, 5-1), cucumber kimchi with potato 150g, puchu 150 g(treatment 3, S-2), cucumber kimchi with potato 210g, puchu 90 g(treatment 4, S-3), cucumber kimchi with potato 270g, puchu 30g(treatment 5, S-4). Hardness of cucumber kimchi appeared higher values as the potatoe's volume increased(S-1, S-2, S-3, S-4), during all fermentation days. The results showed very significant values in pH(p<0.001), acidity(p<0.001), 'L' of lightness(p<0.05), hardness(p<0.001), lactic acid bacteria(p<0.001) according to fermentation. And the results showed very significant values in 'a' of redness(p<0.01), hardness(p<0.001) according to cucumber kimchi samples. These results showed that fermentation patterns of cucumber kimchi were influenced by the different minor ingredients used.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.167-174
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• 2012

In this study, the changes in the quality characteristics of $Kimchi$ added with fresh red pepper ($Capsicum$ $annuum$ L.) was investigated during 5 months of fermentation at $2^{\circ}C$. The moisture content of $Kimchi$ increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of $Kimchi$ containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of $Kimchi$ containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the $Kimchi$ containing the fresh red pepper and the control in the sensory evaluation.

• Korean journal of food and cookery science
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• v.26 no.2
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• pp.188-197
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• 2010

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.378-387
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• 2017

To stabilize the supply of kimchi by extending the storage period of spring kimchi cabbage, this study manufactured kimchi from spring kimchi cabbage under varying storage conditions and periods, and analyzed their quality and sensory characteristics following the maturing period. Trimming loss was lowest in the group of plasma+reverse direction+predrying+HDPE film processing. The salting yield of spring kimchi cabbage stored for 12 weeks was lower than that of spring kimchi cabbage stored for 6 weeks, and the kimchi yield was low in the pre-treatment group of spring kimchi cabbage stored for 12 weeks. The firmness was slightly different according to the storage period from one month of maturation. From the perspective of pH and acidity, the maturation in the reverse direction+pre-drying+HDPE film processing group was slower than that in the normal group (<0.05). In the sensory evaluation, the preference was increased in the low temperature storage processing group as the maturation period was increased (<0.05).

• Food Science and Preservation
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• v.17 no.2
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• pp.214-222
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• 2010

The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.