Development of Auto-aging System Built in Kimchi Refrigerator for Optimal Fermentation and Storage of Korean Cabbage Kimchi

배추김치의 최적발효 및 저장을 위한 김치냉장고의 자동숙성 시스템 개발

  • Noh, Jeong-Sook (Department of Food Science & Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Seo, Hyun-Ju (Department of Food Science & Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Oh, Jung-Hwan (Department of Food Science & Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Lee, Myung-Ju (Refrigerator R&D Team, System Appliances Division, Samsung Electronics) ;
  • Kim, Myung-Hee (Refrigerator R&D Team, System Appliances Division, Samsung Electronics) ;
  • Cheigh, Hong-Sik (Busan Metropolitan City Institute of Health & Environment) ;
  • Song, Yeong-Ok (Department of Food Science & Nutrition and Kimchi Research Institute, Pusan National University)
  • 노정숙 (부산대학교 식품영양학과 및 김치연구소) ;
  • 서현주 (부산대학교 식품영양학과 및 김치연구소) ;
  • 오정환 (부산대학교 식품영양학과 및 김치연구소) ;
  • 이명주 (삼성전자 시스템가전사업부 냉기개발팀) ;
  • 김명희 (삼성전자 시스템가전사업부 냉기개발팀) ;
  • 최홍식 (부산보건환경연구원) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2007.08.31

Abstract

In this study, we examined the conditions for an auto-aging system placed within a kimchi refrigerator for optimal fermentation, and to prolong the storage time of kimchi. Various characteristics of kimchi fermented at different temperatures ($5-23^{\circ}C$) were compared. We observed that the higher the fermentation temperature, the less desirable the overall acceptability of the product. To establish the time point in which to convert the fermentation mode to the storage mode, kimchi was stored at $-1^{\circ}C$ for 1 week once it reached the designated acidity (0.4, 0.6, and 0.8%). The results indicated that the lower the kimchi acidity, the higher the sensory score. The storage temperature of $-1^{\circ}C$ was not low enough to retard microorganism growth completely; however, the kimchi stored at $-2{\pm}0.5^{\circ}C$ became frozen. Accordingly, $15^{\circ}C$ and $-2{\pm}0.5^{\circ}C$ are suggested as the fermentation and storage temperatures for the kimchi refrigerator, respectively. A kimchi acidity of 0.4% can be used as an index for the time point to convert fermentation to storage. Subsequently, the time required for the fermentation course can be calculated based on this.

Keywords

kimchi refrigerator;auto-aging;fermentation;storage;temperature;acidity;sensory evaluation

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