An Effect of Red-ripe Persimmon on Fermentation and Sensory Characteristics of Kimchi

연시첨가가 김치의 발효와 기호성에 미치는 영향

  • 하귀현 (우송공업대학 식품영양과) ;
  • 박상욱 (우송공업대학 식품영양과)
  • Published : 1998.10.01


This paper presents an investigation of chemical and sensory properties of Kimchi with red-ripe persimmon. Kimchi with different levels(0, 5, 10, 15%) of real-ripe persimmon was fermented at 4$^{\circ}C$ for 20days. During the fermentation, pH decreased in all Kimchi samples and pH of Kimchi with red-ripe persimmon was a little lower than that of Kimchi without red-ripe persimmon. Acidity increaased continuously and saltiness was maintained at 1.2∼2.2% levels during fermentation. The reducing sugar of Kimchi with red-ripe persimmon was relatively higher than that of the other sample without red-ripe persimmon. Total vitamin C(Vit. C) in Kimchi added red-ripe persimmon increased in the early stage of fermentation and reduced gradually after 4days of fermentation. In the sensory evolution, Kimchi with 10% red-ripe persimmon recorded high scores in taste, flavor, texture and overall acceptability during all fermentation period.