Effect of Chitosan-Liquid Calcium Addition on the Quality of Kimchi during Fermentation

키토산-액상칼슘 첨가 김치의 숙성 중 품질에 미치는 영향

  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.)
  • 장세영 (계명대학교 식품가공학과, (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과, (주)계명푸덱스)
  • Published : 2005.06.01


This study was carried out to investigate the effect of chitosan-liquid calcium (CLC) on the high-calcium kimchi fermentation. The $0.5\%$ of CLC retarded the decreasing rate of pH and the increasing rate of titratable acidity, and these effects were more conspicuous with liquid calcium. Total microbes and lactic acid bacteria counts were lower in CLC $(0.5\%)$ added kimchi during fermentation. The a-value of kimchi juice was gradually increased but the L- and b-values were decreased. The calcium content of the kimchi supplemented with $0.5\%$ of CLC was maintained in the range of $207\~228\;mg\%$. In sensory evaluation test of $0.5\%$ CLC-added kimchi, the staled flavor was decreased, the crispness was maintained and the overall taste was increased to highest level after 15-day fermentation.


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