• Food Science and Preservation
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• v.23 no.4
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• pp.459-470
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• 2016

This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at $4^{\circ}C$ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at $4^{\circ}C$ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

• Korean journal of food and cookery science
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• v.31 no.6
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• pp.725-732
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• 2015

This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at $4^{\circ}C$ for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.9-19
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• 2017

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.514-520
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• 2021

This study identified and quantified the sugar-related metabolites and analyzed the structural features of starch in kimchi added with various concentrations of glutinous rice paste during fermentation. The pH values and total bacterial counts indicated that the fermentation of kimchi with 10% glutinous rice paste progressed more quickly than that of kimchi with other rice paste concentrations. The addition of glutinous rice pastes to kimchi resulted in increased glucose and decreased fructose contents during fermentation compared to the control kimchi. Maltose content increased significantly with increasing glutinous rice paste concentrations. The average chain length distribution of starch in kimchi decreased with increasing proportions of short chains as fermentation progressed. However, the average chain length distribution of starch increased with increasing glutinous rice paste concentration in kimchi. Our results confirmed that the sugar-related metabolites and starch structural changes were highly influenced by the added starch paste concentration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• Journal of Nutrition and Health
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• v.29 no.7
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• pp.821-829
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• 1996

Gastric cancer was inducedd by N-nethyl-N'-nitro-N-nitrosoguanidine(MNNG) in Fisher 344 male rats. Freeze dried typical Koran feeds, aged kimchi, soybean paste and maejoo, and partially scorched barbecued bulgokee were fed to the rat in the diet, which were composing 10% of the total diet. Experimental desing was as follows ; (1) group C : Control, (2) group M : MNNG with control diet, (3) group MK : MNNG with 10% of kimchi, (4) group MS : MNNG with 10% of soybean paste and maejoo, (5) group MB : MNNG with 10% of barbecued bulagokee, (6) group MKSB ; MNNG with 10% of the mixture of kimchi, soybean paste and maejoo, and barbecued bulgokee. Each group was fed with isocaloric diet for 26 weeks. Comparing to control, the growth rate of the experimental group was decreased after administration of MNNG and experimental diet. The mortality rate of group MB was increased by 17% than the control group along with a significant decrease of body weight. The protein efficiency ratio and the food efficiency ratio of group MB were lower than the control. The incidence of gastric cancer in rats fed kimchi and barbecued bulgokee were 73% and 75%, respectively, while that of group M which fed MNNG remained only 56%. On the contrary, soybean paste and maejoo showed an inhibitory effect on the burden of gastric tumor. However, the combination of kimchi, soybean paste and maejoo, and barbecued bulogokee showed a synergistic effect of increasing tumorigenesis in rats. Pathological observations of the rat stomach represent that squamous cell type tumors occupied in most frequencies.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.288-292
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• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.195-200
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• 1998

Wheat flour and glutinous rice pastes added Kimchi were fermented at 10$^{\circ}C$ for 14 days. The numbers of total viable microorganisms and lactics were counted. Textural property by compression force and relevant changes in pectic composition were determined. Other physical properties such as color and viscosity of Kimchi juices were evaluated. Regarding the microorganism counts, the total cell counts of all Kimchi samples increased until 5th days but thereafter all decreased during fermentation. The number of lactics showed same tendency in all Kimchi samples. The compression force of control, wheat flour paste added Kimchi (WHFP-Kimchi) and glutinous rice paste added Kimchi (GLRP-Kimchi) decreased up to 72.0%, 77.0%, 66.5% respectively. During fermentation, hot water soluble pectin (HWSP) increased, whereas sodium hexametaphosphate soluble pectin (HXSP) and HCI soluble pectin (HCISP) decreased. The red chromaticity of all Kimchi juices decreased. The viscosity of all Kimchi samples decreased in the order of GLRP-Kimchi, WHFP-Kimchi and control.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.290-299
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• 2002

An optional ingredient Perilla Seed paste was adopted to improve the quality of Yulmoo Mul-kimchi during fermentation. The final weight percentage of perilla seed paste in Yulmoo Mul-kimchi was adjusted to 0, 10, 20, 30, and 40% per water respectively. Chemical and sensory characteristics were determined during fermentation at 10$\^{C}$ for 25 days. The effect was varied depending on the amounts of perilla seed paste, but Yulmoo Mul-kimchi fermented with 20% perilla seed paste was most favored for color, smell, sour taste, carbonated taste, texture and overall acceptability in the sensory evaluation. The pH decreased with the increase of total acidity. The total vitamin C content increased initially to the certain level at a certain time of fermentation depending on the level of perilla seed paste, and then decreased later. In case of reducing sugar, the 20% treatment showed the highest content. Turbidity values were generally increased in all samples during fermentation, even though the extents were limited. Total plate count and the number of lactic acid bacteria were gradually increased and then decreased showing the maximum microbial counts during fermentation. The optimum levels of perilla seed paste in Yulmoo Mul-kimchi obtained through experiments were between 20 and 30% of added water content, preferably 20% for color, fermentation-retarding effect, and sensory taste of the product.