Fermentation and Quality Characteristics of Kimchi Prepared Using Various Types of Maesil(Prumus mume Sieb. et Zucc)

매실의 첨가 형태에 따른 배추김치의 발효 및 품질 특성

  • Kim, Gyu-Ran (Department of Food Service & Technology, Catholic University of Daegu) ;
  • Park, La-Young (Department of Food Service & Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department of Food Service & Technology, Catholic University of Daegu)
  • 김규란 (대구가톨릭대학교 외식식품산업학부) ;
  • 박나영 (대구가톨릭대학교 외식식품산업학부) ;
  • 이신호 (대구가톨릭대학교 외식식품산업학부)
  • Received : 2009.10.26
  • Accepted : 2010.02.26
  • Published : 2010.04.30

Abstract

The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.

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