The Effects of Low Temperature Heating and Mustard Oil on the Kimchi Fermentation

열처리 및 겨자유의 첨가가 김치 발효에 미치는 영향

  • Hong, Wan-Soo (Department of Food and Nutrition, Yonsei University) ;
  • Yoon, Sun (Department of Food and Nutrition, Yonsei University)
  • 홍완수 (연세대학교 가정대학 식생활과) ;
  • 윤선 (연세대학교 가정대학 식생활과)
  • Published : 1989.06.01

Abstract

In order to investigate the method for extension of shelf-life of Kimchi, the effect of low temperature heating and addition of mustard oil on pH and total acidity of Kimchi during storage at $15^{\circ}C$ were studied. Mustard oil was found to have the antimicrobial effect on the major lactic acid bacteria of Kimchi such as Lactobacillus plantarum, Lactobacillus brevis, Leuconostoc mesenteroides and Pediococcus cerevisiae, Addition of 200p.p.m. mustard oil, 0.1% mustard powder and 0.01% $H_2O_2$ to Kimchi effectively reduced the fermentation rate of Kimchi. Low temperature heating of salted cabbage and addition of 200p·p.m. mustard oil and 0.01% $H_2O_2$ to seasonings extented the time reaching optimum ripening of Kimchi about 2.5 times longer than control. Combination of low temperature heating, addition of mustard oil and $H_2O_2$ to seasonings and post low temperature heating delayed fermentation time Kimchi about 5 times longer than control after 15 days storage at $15^{\circ}C$.

Keywords

Kimchi fermentation;mustard;low temperature heating