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Quality Characteristics of Kimchi according to Garlic Content during Fermentation
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마늘 첨가량에 따른 김치의 발효 중 품질 특성 변화

논문 기본 정보

Type
Academic journal
Author
Yun-Jeong Choi (세계김치연구소) Ye-Seul Hwang (세계김치연구소) Sung Wook Hong (세계김치연구소) Mi-Ai Lee (세계김치연구소)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.45 No.11 KCI Accredited Journals SCOPUS
Published
2016.11
Pages
1,638 - 1,648 (11page)

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Result
Quality Characteristics of Kimchi according to Garlic Content during Fermentation
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This study was conducted to analyze the quality characteristics of kimchi in terms of garlic content (0∼4.5%). Kimchi was made at 4°C for 8 weeks, and pH, acidity, organic acid content, free sugar content, microbial counts, flavor pattern, and sensory characteristics were measured. The results show that kimchi containing garlic had a higher pH and lower acidity during fermentation than control kimchi without garlic. Principal component analysis enabled differentiation of the flavor pattern of kimchi according to fermentation period and garlic content. Addition of garlic to kimchi significantly decreased the numbers of total bacteria and lactic acid bacteria for 2 weeks after production. The numbers of total bacteria and lactic acid bacteria increased rapidly up to 2 weeks during fermentation and thereafter decreased gradually. Coliform counts were higher in the control than in kimchi containing garlic, whereas there was no detection after 4 weeks. Yeast and mold counts decreased significantly with increasing garlic content during the initial fermentation stage. Counts could not be detected in kimchi containing garlic. After 4 weeks, counts could not be detected in kimchi without garlic. Among kimchi with different garlic contents, fermentation was slower in kimchi with high garlic content; scores for off-odor and off-note taste were lower as well.
#kimchi #garlic #fermentation #flavor #quality characteristics

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ABSTRACT
서론
재료 및 방법
결과 및 고찰
요약
REFERENCES

References (35)

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[학술지(정기간행물)] - 정은자 / 2008 / 김치의 저장 중 품질 유지를 위한 방안 개발 / 한국식품영양학회지 21 (1) : 51 ~ 55 google schola [학술지(정기간행물)] - 이명기 / 2007 / 김치관련 연구동향 조사 : 1990~2006년 학회지 게재논문 분석 / 한국식생활문화학회지 22 (1) : 104 ~ 114 dbpia [학술지(정기간행물)] - Jo JS. / 1988 / Standardization of Kimchi and related products(2) / Korean J Dietary Culture 3 : 301 ~ 307 google schola [학술지(정기간행물)] - Lee SH. / 1998 / Effects of medicinal herbs' extracts on the growth of lactic acid bacteria isolated from Kimchi and fermentation of Kimchi / Korean J Food Sci Technol 30 : 624 ~ 629 google schola [학술지(정기간행물)] - Lee SK. / 1989 / Changes of Kimchis contained different garlic contents during fermentation / Korean J Food Sci Technol 21 : 68 ~ 74 google schola

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UCI(KEPA) : I410-ECN-0101-2017-594-001925800