한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제30권6호
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- Pages.1456-1463
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- 1998
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- 0367-6293(pISSN)
배추김치의 재료 종류 표준화
Standardization of Kinds of Ingredient in Chinese Cabbage Kimchi
- Cho, Eun-Ju (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
- Rhee, Sook-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
- Park, Kun-Young (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
- 발행 : 1998.12.01
초록
배추김치 재료 종류의 표준화를 위하여 고춧가루, 젓갈, 소금, 배추의 종류를 달리하여 배추김치를 담근 후
Kinds of ingredient of Chinese cabbage kimchi were standardized by the sensory evaluation, chemical properties, and functional properties of antimutagenic effect and inhibitory effect on the growth of AGS human gastric adenocarcinoma cells. The kinds of ingredient in control kimchi from the previous study, but Gueun salt instead of Chunil salt, exhibited better overall acceptability and less moldy smell and moldy flavor than any other kinds of ingredient added chinese cabbage kimchi in the taste. The kimchi showed chemical properties of properly fermented kimchi, pH 4.3 and acidity 0.72% and also contained 1.6 g% reducing sugar and