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Effect of the Beet Addition on the Quality of American Preferred Kimchi during Fermentation

비트 첨가가 미국인 선호 김치의 숙성 중 품질에 미치는 영향

  • Yang, Yu-Jin (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Han, Ji-Sook (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 양유진 (부산대학교 식품영양학과 및 김치연구소) ;
  • 한지숙 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2005.04.01

Abstract

To improve the Quality of American preferred kimchi (APK), the APK added different ratios of beets were prepared and the Qualities of those kimchi were investigated by measuring the changes of physicochemical, microbiological and sensory characteristics during fermentation at $5^{\circ}C$. The pH of APK added beet (APKB) decreased as the amount of beet increased while total acidity gradually increased. The reducing sugar content was the highest in APKB added $3\%$ beet at early stage of fermentation. The number of Lactobacillus sp. and Leuconostoc sp. were the highest in $3\%$ beet added group during fermentation. In a texture experiment, the hardness of Korean standard kimchi used as control group showed rapidly decrease while the hardness of APKB were decreased slowly as fermentation proceeded. In Hunter's color values of APKB, lightness and redness increased as the amount of beet increased while yellowness decreased. Sensory scores of overall acceptance, taste, texture and appearance evaluated by Americans as sensory panels were the highest in APKB added $1\%$ beet. Americans also preferred fresh kimchi to optimum ripened kimchi. Therefore it was suggested that the American preferred kimchi added $1\%$ beet was the best group among American preferred kimchi groups.

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