• Journal of Applied Biological Chemistry
• /
• v.55 no.2
• /
• pp.135-140
• /
• 2012

To diversify usage of aquacultural red sea cucumber, new Kimchi containing red sea cucumber was developed and its quality and consumer preference were studied. The pH and total acidity, index of Kimchi ripening, decreased till 7 days of storage, then pH change became blunt and finally reached optimum pH 4-4.5. The amount of reducing sugar gradually decreased during storage period. The number of lactic acid bacteria increased in early fermentation period in both Kimchi containing boiled and fresh red sea cucumber, however, more lactic acid bacteria found in fresh red sea cucumber containing Kimchi. Preference of Kimchi containing boiled or fresh red sea cucumber compared to control Kimchi containing fermented salted fish was evaluated. The results revealed there were no differences in color, flavor, texture, taste, after taste and overall preference.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.3
• /
• pp.553-559
• /
• 2004

This study was carried out to estimate the effects of glucono-$\delta$-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 1$0^{\circ}C$. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that t]le formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. breuis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. Tn sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.613-616
• /
• 2005

The aging degree of Kimchi fermented at $4^{\circ}C$ for 29 days was evaluated by the correlation between the flavor and the acidity analysis. The Kimchi fermentation induced a gradual reduction in pH and an increase in acidity from $0.26\%$ (initial) to $1.15\%$ (29th day). Flavor pattern of the fermented Kimchi was obtained by the electronic nose system with 12 metal oxide sensors. Electronic nose analysis could differentiate the flavor profiles of Kimchi according to the fermentation periods, making 5 group in the principal component analysis (PCA) plot Therefore, aging degree of Kimchi could be differentiated by flavor patterns analysed by electronic nose.

• Current Research on Agriculture and Life Sciences
• /
• v.32 no.1
• /
• pp.30-33
• /
• 2014

A simulation model was developed to monitor food contamination during the ripening process of Kimchi on a factory scale. The cabbages were divided into three groups: control (without salt or red pepper), samples with added salt, and samples with added salt and red pepper. The processed Kimchi was left to ripen in a refrigerator at $4^{\circ}C$ and five frog heads (contaminant) left on the surface of the cabbages in each group. For the control, the contaminant exhibited a long life span of 10 days or more, however, for the samples with salt and samples with salt and red pepper, the contaminant showed a relatively short life span. In particular, for the processed Kimchi that included salt and red pepper, the life-span of the contaminant was dramatically decreased to around 3 days. Therefore, the present results suggest that the proposed simulation trial is suitable for monitoring contamination during Kimchi production. Moreover, since the contaminant could not survive more than 3 days, this suggests that the salt concentration in the Kimchi damaged the permeability of the skin and other tissue membranes.

• Food Science of Animal Resources
• /
• v.37 no.6
• /
• pp.804-812
• /
• 2017

This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness ($L^*$) and increased the redness ($a^*$) and, yellowness ($b^*$) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics.

• Journal of Dairy Science and Biotechnology
• /
• v.30 no.2
• /
• pp.75-81
• /
• 2012

Molds cause severe cheese deterioration, even though some white and blue molds are used for the manufacture of Camembert and Blue cheese, respectively. The species of Geotrichum, Moniliella, Aspergillus, Penicillium, Mucor, Fusarium, Phoma, and Cladosporium are the main fungi that affect contamination during cheese ripening. Once deteriorated by fungal spoilage, cheese becomes toxic and inedible. Fungal deterioration of cheese decreases the nutritional value, flavor profiles, physicochemical and organoleptic properties, and increases toxicity and infectious disease. Fungal contamination during cheese ripening is highly damaging to cheese production in Korean farmstead milk processing companies. Therefore, these companies hesitate to develop natural and ripened cheese varieties. This article discusses the recent and ongoing developments in the removal techniques of fungal contamination during cheese ripening. There are 2 categories of antifungal agents: chemical and natural. Major chemical agents are preservatives (propionic acid, sodium propionate, and calcium propionate) and ethanol. Among the natural agents, grapefruit seed extract, phytoncide, essential oils, and garlic have been investigated as natural antifungal agents. Additionally, some studies have shown that antibiotics such as natamycin and Delvocid$^{(R)}$, have antifungal activities for cheese contaminated with fungi. Microbial resources such as probiotic lactic acid bacteria, Propionibacterium, lactic acid bacteria from Kimchi, and bacteriocin are well known as antifungal agents. In addition, ozonization treatment has been reported to inhibit the growth activity of cheese-contaminating fungi.

• Korean journal of food and cookery science
• /
• v.14 no.1
• /
• pp.1-8
• /
• 1998

The characteristics of Kimchi, associated with proceeding velocity of fermentation, and microbial changes, were investigated during fermentation where kimchi were prepared by the addition of different kinds of minor ingredients. In all samples, total acidity increased, and the pH and total reducing sugar content decreased as the fermentation proceeded. Redox potentials decreased from early to middle fermentation period but thereafter increased and had the lowest value at optimum ripening stage. The counts of total viable and lactic acid bacteria increased rapidly at the begining and decreased slowly. These bacterial counts of kimchi samples containing ginger, red pepper powder, and mixture of all minor ingredients were higher than those of other samples. The number of Leuconostoc mensenteroides reached the maximum at the optimum fermenting stage, Lactobacillus plantarum appeared at the time when Leu. mesenteroides reduced. All these phenomena were observed earlier in the samples containing raw red pepper and later in the samples added garlic than in other samples. It is suggested that garlic is the ingredient which improved storage capacity by prolonging fermentation period by lactic acid bacteria beneficial to less acidification, and ginger and red pepper powder are materials which gave better taste to kimchi by stimulating the growth of Leu. mesenteroids. And redox potential was an useful indicator in choosing optimum ripening time during fermentation.

• Korean journal of food and cookery science
• /
• v.17 no.3
• /
• pp.224-228
• /
• 2001

We studied the effects that the addition of Kimchi has on microbiological properties of fermented sausages as we observed pH and microbiological changes of Kimchi-added fermented sausage by aging period. The pH figure of sausages added with commercial starter culture was 5.69 at the beginning stage and declined gradually to 5.01. The more Kimchi is added, the lower pH figure goes. Sausages with 10% and 20% of fresh Kimchi, and 2% and 4% of powdered Kimchi added, showed about pH 5.4 at the early stage and down to pH 4.87 as they are stored longer. In terms of microbiological changes, sausages mixed with starter culture showed 10$\^$7/cfu/g level in the number of total bacteria, lactic acid bacteria, yeast and fungi, lower than Kimchi-added sausages. However, the figure soared sharply to 10$\^$10/cfu/g during the aging period. Kimchi-added sausages recorded 10$\^$9/cfu/g, slightly high during the eurly aging stage, in the number of total bacteria, lactic acid bacteria, yeast and fungi, while showing a gradual increase up to 10$\^$10/cfu/g towards the end of aging period and became microbiologically stabilized.

• Korean Journal of Food Science and Technology
• /
• v.37 no.5
• /
• pp.795-800
• /
• 2005

Effects of licorice (Glycyrrhiza uralensis) extract (LicoS) as sugar substitute on kimchi quality was evaluated by investigating acid formation, growth of lactic acid bacteria, sensory properties, and volatile odor components of LicoS-added kimchi. pH of LicoS-added kimchi unripened or ripened for one day did not differ from other samples, but was slightly increased with two or three days ripening. Acidity of unripened kimchi or kimchi ripened for one day significantly increased by addition of LicoS, while that of kimchi ripened for two or three days significantly decreased (p<0.05). Addition of LicoS had no significant effect on lactic acid bacteria count of kimchi compared to sugar. Overall acceptability and taste of 0.05 and 0.1% LicoS-added kimchi ripened for one to three days were higher than other samples, whereas addition of 0.2% LicoS resulted in lowest overall acceptability, taste, and odor. Color of 0.2% LicoS-added kimchi (except 3 day-ripened sample) was inferior to other samples. LicoS addition had no significant effect on volatile odor components of kimchi.

• Korean Journal of Food Science and Technology
• /
• v.21 no.1
• /
• pp.109-119
• /
• 1989

To improve the storage method of Kimchi, optimum ripening Kimchi for an irradiation treatment(the time of around 0.3% in total acidity of Kimchi) was irradiated by doses of 1, 2, 3 kGy with Co-60 ${\gamma}-radiation$ and stored at $10^{\circ}C$. Total aerobic bacteria increased in the beginning of storage and then decrease slowly as the number of total lactic acid bacteria increased. Total lactic acid bacteria initially loaded by $10^8\;cells/ml$ in Kimchi shortly after irradiation reduced to $10^4-10^6\;cells/ml$ with 1-3 kGy doses and decreased gradually through the whole storage period. The initial load of yeast, $10^3\;cells/ml$, increased steadily during Kimchi storage and led to more than $10^4\;cells/ml$ after 30 days of storage. While it maintained tha the load in 2-3 kGy irradiated groups after 30 days of storage was less than that at the beginning of storage. pH, acidity and volatile acid in the nonirradiated group were 4.0, 0.7% and 0.06%, respectively at the 15th day after storage, but at the 30th day after storage, 2-3 kGy irradiated groups showed different values, 4.1, 0.58-0.63%, and 0.04-0.05%, respectively. The texture(firmness) of Kimchi reduced along with storage time, and 2 kGy irradiated group proved most favourable in its texture during storage. In the sensory evaluation of Kimchi, nonirradiated group was inedible after 15 days of storage, whereas 2-3 kGy irradiated groups could proling the storage-life of Kimchi over 2 times compared with the nonirradiated Kimchi, showing the good sensory quality even after 30 days of storage.