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Effect of Addition of Ethanol on the Quality of Kimchi Paste
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 Title & Authors
Effect of Addition of Ethanol on the Quality of Kimchi Paste
Kang, Miran; Jung, Hyemin; Seo, Hye-Young;
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 Abstract
This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.
 Keywords
kimchi paste;ethanol;pH;acidity;bacteria;
 Language
Korean
 Cited by
1.
Evaluation of Quality Index of Salted Chinese Cabbages Manufactured in Summer and Autumn, Korean Journal of Food & Cookery Science, 2017, 33, 4, 404  crossref(new windwow)
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