Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality properties of Pak-choi Baikkimchi with Red Pepper (Capsicum annuum L.) Seed during Storage

고추씨를 첨가한 청경채 백김치의 저장 중 품질 특성

  • Jung, Hyun Sook (Department of Food & Cooking Science, Sunchon National University)
  • 정현숙 (순천대학교 생명산업과학대학 조리과학과)
  • Received : 2014.07.07
  • Accepted : 2014.09.16
  • Published : 2014.10.31
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Abstract

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

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References

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