지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.4 No.4
- 발행연도
- 1999.12
- 수록면
- 241 - 245 (5page)
이용수
초록· 키워드
오류제보하기
The potential of hydroponic cultivated Chinese cabbage as a kimchi material was evaluated. The hydroponic-grown (HG) Chinese cabbage was heavier in weight, taller in height, wider in width, but less in number of leaves compared with the field-grown (FG) Chinese cabbage. The former showed higher contents of calcium, iron, vitamin A and niacin, and lower lipid and vitamin C than the latter. During fermentation for 28 days at 10℃, FG and HG kimchis showed comparable pH and acidity values, besides that the FG and HG kimchis showed a pH value of 4.2 and 4.0, respectively, at the 14th day. The FG kimchi showed higher numbers of total microbes as well as total and typical lactic acid bacteria than the HG kimchi at the 7th day. However, both kimchis did not show any difference at 14th day. There was no significant difference in the L^* value between FG and HG kimchis. However, HG kimchi showed a more reddish hue than FG kimchi between the 7th and 14th day of fermentation. In sensory evaluation, the HG kimchi revealed a slightly more sour taste and a less crispy texture than the FG kimchi at the 14th day. However, both kimchis did not show any difference in overall quality until the 2 lst day of fermentation.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
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