Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Properties of Long-term Fermented Kimchi

  • Nam, Min-Hee (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kong, Chang-Suk (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Bak, Soon-Sun (Department of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Lee, Yang-Bong (Department of Food Science and Technology, Pukyong 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)
  • Published : 2007.03.31
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Abstract

Physicochemical properties of commercial long-term fermented kimchies which are widely available in Korea were investigated. The commercial long-term fermented kimchies were fermented almost more than 6 months. Average values for saltiness, pH and acidity of the long-term fermented kimchies were $3.0{\pm}0.5%$, $4.0{\pm}0.2$, and $1.88{\pm}0.76%$, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillus sp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. and Lactobacillus sp. of the long-term fermented kimchi were $10^{7\sim8}$ CFU/mL and $10^{4\sim7}$ CFU/mL, respectively. The long-term fermented kimchi showed $0.32{\pm}0.18$ lightness, $1.73{\pm}0.98$ redness, $0.52{\pm}0.31$ yellowness. Long-term fermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi. Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.

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References

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