한국포장학회지 (KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY)
- 제11권2호
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- Pages.97-100
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- 2005
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- 1226-0207(pISSN)
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- 3058-2024(eISSN)
Adipic Acid 첨가에 의한 김치의 저온 저장 중 저장 기간 증가에 관한 연구
Effect of Adipic Acid on Extending Shelf Life of Kimchi During Cooling Storage
- 안덕준 (선문대학교 식량자원학부)
- An, Duek-Jun (Division of Food Resources and Manufacturing, SunMoon University)
- 발행 : 2005.12.30
초록
To delay the fermentation of Kimchi during storage and handling, adipic acid, was selected due to its low acid dissociation constant. Sensory evaluation was conducted to find maximum dosage of adipic acid which does not influence the raw taste of Kimchi and 0.12%(wt. of adipic acid/wt. of Kimchi) was selected. At