Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Fermentation Properties of Dongchimi added Maesil(Prunus mume)

매실 첨가물에 따른 동치미의 발효 특성

  • 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 식품영양학전공) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학전공)
  • Published : 2004.12.01
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Abstract

The purpose of this study was to investigate the effect of maesil(Prunus mume) on Dongchimi fermentation. Dongchimi with 0, 2, 4 and 6%(w/v) maesil was fermented at 10℃ for 45 days. 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 maesil 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 it decreased gradually, the reducing sugar content of Dongchimi with maesil was higher than that of control. The content of total vitamin C was much higher in Dongchimi with maesil. In color measurement, lightness value decreased gradually, 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(HCISP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

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