Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Effect of Maesil(Prunus mume Sieb. et Zucc) Juice on Yulmoo Mul-Kimchi Fermentation

매실즙이 열무 물김치의 발효숙성에 미치는 영향

  • 장명숙 (단국대학교 식품영양학과) ;
  • 박정은 (단국대학교 식품영양학과)
  • Published : 2004.10.01
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Abstract

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

Keywords

References

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