Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Standardization for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp

새우젓을 첨가한 전통적 통배추 김치의 최적 제조 조건 설정에 관한 연구

  • Lee, Jong-Mee (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University) ;
  • Lee, Hye-Ran (Department of Foods and Nutrition, College of Home Science and Management, Ewha Womans University)
  • 이종미 (이화여자대학교 가정과학대학 식품영양학과) ;
  • 이혜란 (이화여자대학교 가정과학대학 식품영양학과)
  • Published : 1994.03.30
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Abstract

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

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