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Quality characteristics of kimchi with Artemisia annua extracts

개똥쑥 추출물을 첨가한 김치의 품질특성

  • Received : 2015.09.11
  • Accepted : 2015.10.08
  • Published : 2015.10.30

Abstract

The quality characteristics of kimchi with Artemisia annua extracts (1~2%; extracted with water or 70% ethanol), including the pH, acidity, reducing sugar content, total viable cell and lactic acid bacteria cell count, and sensory parameters, were investigated at 10 and $15^{\circ}C$ for 20 days during aging. The pH, acidity, reducing sugar content, and lactic acid bacteria count of kimchi with Artemisia annua extract rapidly increased upto the 4~6th day, increasing slowly thereafter. The quality characteristics did not vary between kimchi with and without the extract. The optimal aging time for kimchi with the extract was 10 days at $10^{\circ}C$. The results of the sensory evaluation showed that kimchi with 1% Artemisia annua extract was superior to kimchi with 2% Artemisia annua extract; in particular, the color and taste of the latter were found to be black and bitter, respectively.

Keywords

Artemisia annua;kimchi;quality characteristics;sensory evaluation;lactic bacteria

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Acknowledgement

Supported by : 중소기업청