Effect of Na-Acetate, Na-Malate and K-Sorbate on the pH, Acidity and Sourness during Kimchi Fermentation

Na-Acetate 및 Na-Malate와 K-Sorbate가 김치발효중 pH, 산도 및 산미에 미치는 효과

  • 박경자 (고려대학교 식품공학과) ;
  • 우순자 (고려대학교 식품공학과)
  • Published : 1988.02.01


This paper was carried out to investigate the relation of pH, aciidity and sourness during Kimchi fermentation and preservatives on Kimchi fermentation. Na-acetate, Na-malate, K-sorbate and K-sorbate+acetic acid were added to Kimchi samples. These Kimchi samples were fomented for 7 days at $37^{\circ}C$ and $20^{\circ}C$. In the experiment about the sourness and buffer action by organic salts which showed that the intensity of sourness was differented by the difference of pH in the same acidity. Na-acetate (0.3%) and Na-malate (0.3%) acted as good buffer, whereas K-sorbate (0.1%) and K-sorbate (0.1%)+acetic acid (0.05%) acted as lactobacilli growth enhancer in the fermentation.