Effects of Calcium Lactate and Acetate on the Fermentation of Kimchi

칼슘락테이트 및 아세테이트가 김치의 숙성에 미치는 영향

  • 김순동 (대구효성가톨릭대학교 식품공학과) ;
  • 김일두 (대구효성가톨릭대학교 식품공학과) ;
  • 박인경 (대구효성가톨릭대학교 식품공학과) ;
  • 김미향 (대구효성가톨릭대학교 식품공학과) ;
  • 윤광섭 (대구효성가톨릭대학교 식품공학과)
  • Published : 1999.09.01

Abstract

This studies were conducted to investigate the effects of calcium lactate and calcium acetate on the duality and shelf-life of kimchi. Kimchi was prepared by adding 0.5% mixtures of calcium lactate and calcium acetate at ratios of 04:0, 0.4:0.1, 0.3:0.2. 0.2:0.3, 0.1:0.4, 0:0.5, and fermented at 10$^{\circ}C$. The shelf-life of the kimchi by adding the mixtures of calcium lactate and calcium acetate at the ratio of 0.4:0.1, 0.3:0.2, 0.2:0.1 can be extended approximately 5 days. And, calcium contents of the kimchi tissue increased 46 to 66% against the control products. And also, demage of parenchyma cell was lower, the scores of crispness and overall taste of the kimchi treated were higher than those of the control.