Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Effect of Storage Method and Duration on the Physicochemical Characteristics and Consumer Acceptance of Kimchi

저장 방법 및 기간을 달리한 김장 김치의 이화학적 특성 및 소비자 기호도

  • Kim, Hee-Sup (Department of Food and Nutrition, University of Suwon)
  • 김희섭 (수원대학교 식품영양학과)
  • Published : 2002.12.31
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Abstract

The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.

Keywords

References

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