Quality Characteristics of Kimchis with different Ingredients

재료를 달리한 김치의 품질

  • 김명희 (전남대학교 자연과학대학 식품영양학과) ;
  • 신말식 (전남대학교 자연과학대학 식품영양학과) ;
  • 전덕영 (전남대학교 자연과학대학 식품영양학과) ;
  • 홍윤호 (전남대학교 자연과학대학 식품영양학과) ;
  • 임현숙 (전남대학교 자연과학대학 식품영양학과)
  • Published : 1987.11.30

Abstract

The changes of the aerobic viable bacterial counts, the content of chemical components and the sensory evaluation in Kimchis which were prepared with Various ingredients (red pepper, green onion, garlic and ginger) and fermentation at $20^{\circ}C$ were investigated. Aerobic viable bacterial counts were suddenly decreased with fermentation, but it was decreased slowly from the second day. Salinity of Kimchis was $1.8%{\sim}2.0%$ and titratable acidify were lower in sample 2 (deleted red pepper) and 3 (deleted green onion) on the first day but sample 4 (deleted garlic) after the fifth day. Total sugar content was decreased from $1.8{\sim}2.7g/100g$ to $0.8{\sim}1.1g/100g$ during fermentation periods. Carbon dioxide content maintained relatively higher in sample 2 and 5 (deleted ginger) with fermentation. Volatile organic acid content showed no difference in all Kimchis with fermentation. During the whole fermentation period, appearance was the worst in sample 2. Texture, off-flavor and overall-eating quality were the worst in sample 4. Carbonated flavor and overall eating quality were the best in sample 5.

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