Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Changes of Godulbaegi (Youngia sonchifolia Maxim) Kimchi During Storage at Different Temperatures

저장온도를 달리한 고들빼기김치의 품질특성 변화

  • Kim, Haeng-Ran (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Lee, In-Seon (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
  • 김행란 (농업과학기술원 농촌자원개발연구소) ;
  • 이인선 (농업과학기술원 농촌자원개발연구소)
  • Published : 2008.10.31
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Abstract

In this study, we evaluated changes in the quality characteristics of Godulbaegi kimchi during storage at $20^{\circ}C$ and $5^{\circ}C$. The pH and reducing sugar of Godulbaegi kimchi decreased, and the total acidity and color differences increased with increasing storage time at both temperatures. The vitamin C contents of the Godulbaegi kimchi decreased during the first 15 days of storage at $20^{\circ}C$, then increased for 18 days. The total dietary fiber contents were significantly higher in the fresh Godulbaegi kimchi than in the fermented Godulbaegi kimchi samples. Antioxidative activity was significantly higher in the fresh Godulbaegi kimchi than in the fermented kimchi.

Keywords

References

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