Neutralization and Buffer Effect of Crab Shell Powder in Kimchi

김치에 첨가한 게껍질 분말의 중화 및 완충효과

  • 김순동 (대구효성가톨릭대학교 식품공학과) ;
  • 김미향 (대구효성가톨릭대학교 식품공학과) ;
  • 김미경 (대구효성가톨릭대학교 식품공학과) ;
  • 김일두 (대구효성가톨릭대학교 식품공학과)
  • Published : 1997.08.01

Abstract

In order to study the effect of ozone treated-CSP(crab shell powders) addition in kimchi on shelf-life, sensory quality, neutralization and buffer action during fermentation at 10"C were investigated. The edible periods of kimchi containing 2% CSP by investigating pH and acidity were prolonged by 40 and 33 days, respectively. CSP in kimchi showed strong neutralization action for 0~25 days and buffer action after 25 days during fermentation. The slow and complete neutralization action of 3% CSP in 2% lactic acid solution was observed. Amounts of lactic acid, which 2% CSP in kimchi was capable of absorption by buffer action during fermentation, was 0.07~0.3%. The studies of sensory quality improvement for CSP added kimchi was demanded in the furture.ture.

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