Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.)

홍고추를 첨가한 김치의 숙성 중 품질특성 변화

  • Hwang, In-Guk (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, Ha-Yun (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Hwang, Young (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration) ;
  • Jeong, Heon-Sang (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Department of Food Science and Technology, Chungbuk National University) ;
  • Kim, Hae-Young (Department of Food Science and Nutrition, Yongin University) ;
  • Yoo, Seon-Mi (Department of Agro-food Resources, National Academy of Agricultural Science, Rural Development Administration)
  • 황인국 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 김하윤 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 황영 (농촌진흥청 국립농업과학원 농식품자원부) ;
  • 정헌상 (충북대학교 식품공학과) ;
  • 이준수 (충북대학교 식품공학과) ;
  • 김혜영B (용인대학교 식품영양학과) ;
  • 유선미 (농촌진흥청 국립농업과학원 농식품자원부)
  • Published : 2012.04.30
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Abstract

In this study, the changes in the quality characteristics of $Kimchi$ added with fresh red pepper ($Capsicum$ $annuum$ L.) was investigated during 5 months of fermentation at $2^{\circ}C$. The moisture content of $Kimchi$ increased with an increase in the amount of added fresh red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The initial pH and total acidity of $Kimchi$ containing the fresh red pepper showed ranged from 4.96-5.36 and 0.27-0.33%, respectively. The pH and total acidity rapidly changed within a range of 4.27-4.37 and 0.53-0.55%, respectively, up to 2 months. The fructose and glucose content slowly changed up to 2 months and 3 months, respectively, and then gradually decreased afterwards. The total bacterial and lactic acid bacterial counts of $Kimchi$ containing the fresh red pepper gradually increased up to 2 months and 3 months, respectively, and then decreased thereafter. In addition, there was no difference between the $Kimchi$ containing the fresh red pepper and the control in the sensory evaluation.

Keywords

References

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