동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)
- 제18권2호
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- Pages.226-233
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- 2008
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- 1225-6781(pISSN)
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- 2288-8802(eISSN)
매실 첨가가 김치의 발효 특성에 미치는 영향
Effects of Mashed Maesil and Maesil Extract on the Fermentation Characteristics of Kimchi
- Kim, Myung-Sook (Dept. of Nutrition and Culinary Science, Hankyong National University) ;
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Lee, Hyun-Ja
(Dept. of Nutrition and Culinary Science, Hankyong National University) ;
- Kang, Kun-Og (Dept. of Nutrition and Culinary Science, Hankyong National University)
- 발행 : 2008.04.30
초록
This study investigated the effects of mashed maesil and maesil extract on Kimchi during fermentation. The mashed maesil and maesil extract were added at 5% of the weight of salted cabbages to the Kimchi sauce, and then physiochemical and sensory characteristics were examined over 28 days of fermentation at 4