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Fermentation Characteristics of Low-Salt Kimchi with Starters on Fermentation Temperature and Salt Concentration

종균이 첨가된 저염김치의 발효온도 및 소금 농도에 따른 발효 특성

  • Received : 2014.03.27
  • Accepted : 2014.09.10
  • Published : 2014.10.31

Abstract

This study was conducted to develop low-salinity Kimchi with acetic acid, starters and fruits added for health and taste. The quality characteristics of the developed Kimchi by storage period and salt concentrations were investigated herein. The effects of salinity and fermentation temperature ($0^{\circ}C$, $5^{\circ}C$) on the quality characteristics of low-salinity Kimchi were investigated through physicochemical and microbiological analysis. The sensory characteristics are shown in the results below. The pH and acidity were quickly changed by higher temperature over longer storage periods, with gradual decrease in the pH accompanied with an increase in acidity. The microbiological analysis revealed increase in the total cell number regardless of the concentration and strain added during the storage period. Finally, test of the overall acceptability with regard to sensory characteristics according to the different strain sets in low-salinity Kimchi showed the average score for smell, salty taste and overall acceptability were highest in the hetero-fermentation strain group.

Keywords

starter;low-salinity;temperature;fermentation

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Cited by

  1. Fermentation Characteristics of Low-sodium Kimchi by Kimchi Lactic Acid Bacteria Starters vol.29, pp.5, 2016, https://doi.org/10.9799/ksfan.2016.29.5.801

Acknowledgement

Supported by : 한국식품연구원, 농림수산식품기술기획평가원