Physicochemical and Sensory Characteristics of Mul-Kimchi (Watery Kimchi) Prepared with Red Cabbage

자색 양배추 물김치의 이화학적$\cdot$관능적 특성에 관한 연구

  • Yang Yun-Hyoung (Dept. of Food and Nutrition, Chungnam National University) ;
  • Park So-Hyun (Dept. of Food and Nutrition, Chungnam National University) ;
  • Ann Sung-Mi (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim Kyoung-Min (Dept. of Food and Nutrition, Chungnam National University) ;
  • Kim Mee-Ree (Dept. of Food and Nutrition, Chungnam National University)
  • 양윤형 (충남대학교 식품영양학과) ;
  • 박소현 (충남대학교 식품영양학과) ;
  • 안성미 (충남대학교 식품영양학과) ;
  • 김경민 (충남대학교 식품영양학과) ;
  • 김미리 (충남대학교 식품영양학과)
  • Published : 2005.10.01

Abstract

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.