• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.784-789
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• 1997

The difference of quality characteristics between whole Chinese cabbage kimchi (pogi kimchi) and sliced Chinese cabbage kimchi (mat kimchi) was examined during fermentation at $20^{\circ}C\;and\;5^{\circ}C$. Pogi kimchi showed a delayed fermentation about 2 days at $20^{\circ}C$ and 10 days at $5^{\circ}C$. L (lightness), a (redness) and b (yellowness) of pogi and mat kimchi gradually increased during fermentation. These values were revealed slightly higher for mat kimchi at $20^{\circ}C\;than\;at\;5^{\circ}C$. $CO_{2}$ concentration within package steeply increased for both types of kimchi in 3 days, but $O_{2}$ concentration was decreased until that time. The number of lactic acid bacteria of mat kimchi was generally higher than that of pogi kimchi at $20^{\circ}C$, but pogi kimchi showed higher lactic acid bacteria at $5^{\circ}C$. Smell, color and taste of kimchi fermented at $20^{\circ}C$ was better than those of kimchi fermented at $5^{\circ}C$, but there were no great differences between pogi kimchi and mat kimchi.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.217-223
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• 2019

This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at $6^{\circ}C$. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at $6^{\circ}C$, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.

• Culinary science and hospitality research
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• v.15 no.3
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• pp.83-93
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• 2009

This study was carried out to investigate the physicochemical characteristics, intake rate, and sensory properties of kimchi provided to elementary school foodservice in Seongnam. Average amount of kimchi intake at the elementary school foodservice for lower grade(1~3) students and higher grade(4~6) students was 7.15 g(23.83%) and 11.15 g(37.17%) respectively. The physicochemical properties of kimchi provided to the school foodservice in Seongnam were different between head cabbage kimchi(Pogi kimchi, H product) and head cabbage kimchi for children(C product). The head cabbage kimchi showed the pH 4.31~4.65(average pH 4.45), 6.86~8.38 $^{\circ}Brix$(average sugar content 7.74 $^{\circ}Brix$), and salinity 1.36~2.20%(average 1.73%) whereas the head cabbage kimchi for children indicated the pH 4.23~4.45(average pH 4.32), 7.68~8.48 $^{\circ}Brix$(average sugar content 8.18 $^{\circ}Brix$), and salinity 1.38~1.80%(average 1.65%). The result of the sensory evaluation of head cabbage kimchi and head cabbage kimchi for children indicated that there was significant difference by grades and gender. Higher graders tended to prefer less sweet, less sour and salty kimchi, and girls preferred sweet and sour kimchi more than boys. Therefore, it is required to develop kimchi for children considering sensory characteristics by grades and gender.