Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Changes in Kimchi Quality as Affected by the Addition of Sasa borealis Makino Extract

조릿대(Sasa borealis Makino) 추출물 첨가가 배추김치의 품질에 미치는 영향

  • Yook, Hong-Sun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Jo, Ji-Eun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim, Kyung-Hee (Dept. of Food and Nutrition, Chungnam National University) ;
  • Hwang, Yong-Soo (Dept. of Horticultural Science, Chungnam National University)
  • Received : 2010.11.12
  • Accepted : 2010.12.13
  • Published : 2010.12.31
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Abstract

This study was focused on finding the potential of hot water extract of bamboo shoot (Sasa borealis Makino) on the fermentation of Kimchi made with Chinese cabbage. The properties of Kimchi were examined up to 28 days of storage. The pH and acidity decreased regardless of treatments and showed no significant difference between treatments. There was a decreasing tendency of both total and reducing sugars in kimchi but the addition of bamboo extract did not affect the soluble sugar levels. Interestingly, bamboo extracts affected the lactic acid fermentation and ripening, resulting in the increase of lactic acid in bamboo extract treatment. Number of total bacterial cell of additive group is higher than control one, probably due to the stimulative effect of bamboo extract on bacterial growth. Level of lactic acid bacteria was also higher in the additive group, thus, it is considered that bamboo extract appeared to enhance the proliferation of lactic acid bacteria. The acceptability of treated Kimchi was higher in general. And results of intensity evaluation in color and texture were higher as well by addition of bamboo extract.

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References

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