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Quality characteristics of Nabak kimchi with freeze-dried ingredients during storage
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  • Journal title : Korean Journal of Food Preservation
  • Volume 23, Issue 2,  2016, pp.145-154
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2016.23.2.145
 Title & Authors
Quality characteristics of Nabak kimchi with freeze-dried ingredients during storage
Cheon, Seon-Hwa; Kang, Mi-Ran; Seo, Hye-Young;
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 Abstract
This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at . The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.
 Keywords
Nabak kimchi;freeze drying;Kimchi cabbage;radish;quality characteristics;
 Language
Korean
 Cited by
1.
Quality Characteristics of Commercial Kimchi Paste, Korean Journal of Food & Cookery Science, 2017, 33, 1, 9  crossref(new windwow)
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