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Effect of Calcium Powder Addition on the Quality Characteristics of Kimchi

칼슘 분말제재 첨가가 김치의 숙성 중 품질에 미치는 영향

  • Published : 2002.06.01

Abstract

Calcium-enriched powder was investigated for use as an ingredient in kimchi formulation to retard the fermentation rate and to fortify the nutritional quality of kimchi. The calcium powder was added to salted Chinese cabbage in the concentrations of 0.5, 1.0 and 1.5%, and then stored at 10$\^{C}$. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation. After a lag period of 2 days, pH and reducing sugar abruptly decreased until 10 days, and then attained to stabilized levels, while acidity increased steadily for 20 days. Addition of calcium powder with 1.5% retarded the change rates of pH and acidity, showing the slowest chance and the highest final pH. Kimchi added with calcium powder maintained a higher reducing sugar content during the whole fermentation period of 25 days. Kimchi samples which were added with 0.5% and 1.0% of calcium powder and fermented at 10$\^{C}$ for 7 days showed better sensory scores in aroma and taste than the other samples.

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