The Effect of Mixed Medicinal herb Extracts with Antimicrobial Activity on the Shelf-life of Kimchi

항균활성이 있는 한약재의 복합첨가가 김치 숙성에 미치는 영향

  • Lee, Shin-Ho (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung) ;
  • Cho, Ok-Ki (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung) ;
  • Choi, Woo-Jeong (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung) ;
  • Kim, Soon-Dong (Dept. of Food Sci. and Technology, Catholic University of Taegu-Hyosung)
  • 이신호 (대구효성가톨릭대학교 식품공학과) ;
  • 조옥기 (대구효성가톨릭대학교 식품공학과) ;
  • 최우정 (대구효성가톨릭대학교 식품공학과) ;
  • 김순동 (대구효성가톨릭대학교 식품공학과)
  • Published : 1998.12.01

Abstract

These studies were carried out to investigate the effect of mixed medicinal herbs, such as Curcuma longa and Lithospermum erythrorhozon (CL), Lithospermum erythrorhozon and Sophrora flavescens AITON (LS), Sophrora flavescens AITON and Glycyrrhiza uralensis (SG), and Glycyrrhiza uralensis and Schizandra chinensis (GS) on shelf-life of kimchi. The pH of kimchi containg 1% of medicinal herb extracts such as CL, LS, SG and GS was higher than that of control during fermentation for 25 days at $10^{\circ}C$ Titratable acidity, viable cells count of total bacteria and lactic acid bacteria in the kimchi were changed more slowly than in control. Shelf-life of kimchi was extended by addition of 1% mixed medicinal extracts such as CL, LS, SG and GS (1:1), respectively. The sensory quality (taste, flavor, crispness and overall acceptability) of CL, LS, SG and GS added kimchi was similar to that of control at 10 days of fermentation. But the sourness of LS, SG and GS (1%) added kimchi was more slowly developed than control after 15 days of fermentation, respectively. The effect of LS, SG and GS mixture on shelf-life in kimchi was significant. But the medicinal herb extracts added kimchi decreased its sensory quality with increasing concentration of the extracts.

Keywords

Curcuma longa;Lithospermum erythrorhozon;Sophrora flavescens AITON;Glycyrrhiza uralensis;Schizandra chinensis;kimchi