Effect of Lithospermum erythrorhizon, Glycyrrhiza uralensis and Dipping of Chitosan on Shelf-life of Kimchi

김치의 보존성 증진을 위한 자초.감초의 혼합 첨가와 Chitosan 침지 효과

  • Lee, Shin-Ho (Department of Food Science and Technology, Catholic university of Taegu Hyosung) ;
  • Jo, Ok-Ki (Department of Food Science and Technology, Catholic university of Taegu Hyosung)
  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 조옥기 (대구효성가톨릭대학교 식품공학과)
  • Published : 1998.12.01

Abstract

The studies were carried out to investigative effects of Lithospermum erythrorhizon, Glycyrrhiza uralensis 3% (LG) with and without dipping of salted Chinese cabbage in 1% chitosan solution(LGDC) on fermentation of kimchi at $10^{\circ}C$ during 25 days. The pH and titratable acidity of kimchi with LG and LGDC were higher and lower, respectively, than that of control. Viable cells of total bacteria, lactic acid bacteria, Leuconostoc sp. and Lactobacillus plantarum in kimchi added with LG and LGDC were shown inhibitory effect about $1.6{\sim}2.1,\;1.2{\sim}2.9,\;0.8{\sim}2.2,\;0.7{\sim}1.6$ log10 cycle, respectively. Specially Leuconostoc sp. and L. plantarum was very inhibited than in control from 0 day. The sour taste of LG and LGDC added kimchi was changed more slowly than that of control during fermentation of kimchi. But flavor, color and overall acceptability did not show significant difference(P<0.05) between treatments. The shelf-life of LGDC added kimchi was extended over 10 days compared with control.

Keywords

Lithospermum erythrorhizon;Glycyrrhiza uralensis;chitosan;Kimchi