Effects of Fermentable sugar on Storage Stability and Modeling Prediction of Shelf-Life in Kimchi

김치의 저장성에 미치는 발효성당의 영향과 Shelf-Life예측 모델

  • 유형근 ((주)미원 중앙연구소) ;
  • 김기현 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과)
  • Published : 1992.04.01

Abstract

In order to study the prediction of shelf-life and the relation between the initial reducing sugar content (So) and the fermentation period (T) to produce 0.75% acid in kimchi, kimchis were prepared with Chinese cabbage from which fermentable sugars were removed by 0%, 30%, 50%, 74. In kimchis with 2.3%, 0.97%, 0.60%: initial reducing sugar content, fermentation periods to produce 0.75% acid took 2, 7, 12 days, respectively. This relation can be expressed as the following equation; T= -16.82 LogSo+7.66. Kimchi with cabbage removed by about 80% fermentable sugar showed out about 0.8% total acidity during 30 days's storage at $25^{\circ}C$.

Keywords

kimchi;storage stability;fermentable sugar;shelf-life