Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermentation

청각채가 동치미의 발효 중 이화학적 특성에 미치는 영향

  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 박복희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학)
  • Published : 2005.10.31

Abstract

The effect of glue plant(Codium fragile) on the Dongchimi fermentation was investigated by measuring physicochemical properties during fermentation at $10^{\circ}C$. Dongchimi was prepared with various levels(0, 0.5, 1.0 and 1.5%) of glue plant(Codium fragile). The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with glue plant(Codium fragile) was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then decreased gradually. The reducing sugar content of Dongchimi with glue plant(Codium fragile) was higher than that of control. The content of total vitamin C was much higher in dongchimi with glue plant(Codium fragile). In color measurement, lightness value decreased gradually. However, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded, but the content of hydrochloric acid soluble pectin(HClSP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

Keywords

Dongchimi;glue plant(Codium fragile);fermentation;redox potentials;pectin

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