Changes in Organoleptic Properties of Chinese Cabbage Kimchi Adding Pinemushroom during Storage

송이 첨가 김치의 저장 중 관능적 특성 변화

  • 이기동 (경북과학대학 첨단발효식품과) ;
  • 이명희 (경북과학대학 첨단발효식품과) ;
  • 손광진 (우리들식품(주)) ;
  • 윤성란 (경북과학대학 전통식품연구소) ;
  • 김정숙 (계명문화대학 식품과학과) ;
  • 권중호 (경북대학교 식품공학과)
  • Published : 2002.06.01


The response surface methodology was used for monitoring the changes in organoleptic properties of chinese cabbage kimchi adding pinemushroom during storage at l0$\^{C}$. The sensory score of kimchi were high from 4th to 8th days and low at around 12th day. At the 1st day of storage, the more pinemushroom was added, the lower showed the score of sensory evaluation. But in case of the score for taste and flavor, the more pinemushroom and red pepper powder were added together, the higher it showed. At the 4th day, the score of color, flavor, taste and overall palatability increased. Especially, the score was the highest when kimchi was added with 5.0∼6.0% of pinemushroom and 3.0∼3.5% of red pepper powder. At the 8th day, the score of mouth-feel was high. The kimchi adding pinemushroom showed the highest scores of sensory evaluation during the storage period from 4th to 8th days at 10$\^{C}$.


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