Effect of Washing Conditions in Salted Chinese Cabbage on the Quality of Kimchi

절임 배추의 세척 조건에 따른 김치의 숙성중 품질 변화

  • Published : 2000.02.01

Abstract

Salted Chinese cabbage was washed in 1,000 ppm solutions of grapefruit seed extract(GFSE) or citric acid, and used to make kimchi for the retentio of quality characteristics during fermentation at $10^{\circ}C$. Kimchi treated with GFSE or citric acid showed a retarded increase in titratable acidity and decrease in pH and reducing sugar content. Total microbial count and lactic acid bacteria of GFSE treated kimchi were about 1.1 log(CFU/g) lower than those of control and citric acid treated kimchi after making, but the difference was gradually reduced during fermentation.

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