• Microbiology and Biotechnology Letters
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• v.24 no.4
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• pp.512-518
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• 1996

Eleven strains had been previously isolated from kimchi and identified in our laboratory. The ability of each strain in aroma production was investigated by sensory evaluation. Among them Saccharomyc s sp. YK-17, Saccharomyces sp. YK-18, Saccharomyces sp. YH-3 and Saccharomyces fermentati YK-19 produced fruity flavour. Especially, Saccharomyces fermentati YK-19 produced apple and pineapple-like flavours. Pichia media YK-11, Saccharomyces sp. YK-20 and Pichia chambardii YH-4 produced wine-like flavour. Debaryomyces sp. YK-6, Debarymyces coudertii YK-10, Saccharomyces sp. YK-12 and Pichia haplophilia YH-5 produced alcoholic flavours. Using the good flavour producing strains as starters, various groups of kimchi were fermented, and the sensory characteristics of each group such as odor, taste and total acceptability were evaluated. The acidic odor, moldy odor and taste were reduced by adding starter, while the fresh sourness odor and taste similar to fruity fiavour were increased by starter. Comparing with the control group, these odor, taste and total acceptability were increased in the starter-added groups, such as Pichia edia YK-11, Saccharomyces sp. YK-17, and Saccharomyces,fermentati YK- 19. Saccharomyces fermentati YK-19 added kimchi group was higher siginificantly (P<0.05) than the others at the total acceptability. Volatile compounds of the culture broth of Saccharomyces fermentati YK-19 were analysed by gas chromatography, and 6 species of esters and 4 species of alcohols were identified. Among them, the ester substances which broth largely responsible for the apple-like flavour in the sensory evaluation, were found to be ethyl 2-methyl butvrate, ethyl pentanoate and ethyl acetate.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.923-928
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• 2016

To increase the consumption of head-type kimchi cabbage leaves as fresh food ingredients, the physicochemical composition was investigated depending on leaf parts. Kimchi cabbage leaves were divided into three portions, such as outer (L1), mid (L2), and inner (L3), and their proximate compositions were determined along with dietary fiber, free sugar, organic acid, free amino acid, and mineral contents. Contents of moisture, crude protein, and crude fat were highest in L1, whereas contents of crude ash and carbohydrate were highest in L3 (P<0.05). Calories ranged 24.5~26.5 kcal/100 g with no significant difference among leaf parts, and dietary fiber content of L1 was highest (P<0.05). Fructose, glucose, and sucrose contents were highest in L3 (P<0.05). Citric acid, malic acid, and succinic acid were detected, and contents of citric acid and malic acid were highest in L3, in contrast, succinic acid was highest in L1 (P<0.05). Glutamic acid, constituting over 30% of the total free amino acid contents, was highest in L3, whereas ${\gamma}-aminobutyric$ acid contents were highest in L1 (P<0.05). K, Na, Ca, and Mg were the major minerals in head-type kimchi cabbage, and their contents showed no significant differences (P<0.05). It can be proposed that marketing of head-type kimchi cabbage as a fresh-cut vegetable could be enhanced due to the different quality characteristics of its leaf parts.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.614-618
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• 2007

The effect of irradiation on the quality characteristics of lyophilized kimchi powder was investigated in order to develop a commercial kimchi seasoning. Fresh and fermented kimchi powders were irradiated at 0, 1.5, 5, 10 and 30 kGy using a Linear Accelerator. By increasing the irradiation dose level, $a^*$ (redness) and $b^*$ (yellowness) values of the kimchi powders were decreased, while $L^*$ (lightness) value remained relatively unchanged as compared to the control. As the main volatile compounds, butanal, 2-butanone and acetic acid were produced in both of the kimchi powders at 30 kGy and dipropyl disulfide was detected only in the fermented kimchi. The viable counts of aerobic bacteria, yeasts, molds, and lactic acid bacteria in the kimchi powder were significantly reduced by all irradiation doses. However, aerobic and lactic acid bacteria were still observed in both of the kimchi powders at 30 kGy. No significant off-odors or off-tastes were produced in either of the kimchi powders by irradiation, while pungency decreased after irradiation. These results suggest that irradiated kimchi powder could be used as a kimchi seasoning.

• Journal of the Korean Society of Food Culture
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• v.6 no.2
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• pp.215-222
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• 1991

The difference between Kimchi, Japanese pickles, Korean Salted and fermented fish intestines and Japanese Salted and fermented fish intestines was investigated by comparising composition of inorganic cation in them. A high-performance liqid chromatography was used for the determination of Na, K, Ca and Mg in Kimchi, Japanese pickles and Salted and fermented fish intestines. The Kimchi samples analyzed were produced in the home, in the restaurant, in the nunnery and by food manufactures in Korea, and the pickles used were produced by food manufactures in Japan, and Salted and fermented fish intestines used were produced by food manufactures in Korea or Japan. The results obtained were summarized as following: (1) Sodium chloride in Kimchi was $1.8{\pm}0.37%$, $2.8{\pm}0.60%$ in Asazuke, Japanese picles which the fresh vegitables was seasoned with sodium chloride and seasoning, $1.8{\pm}0.32%$ in Japanese Kimchi, Japanese pickles which the fresh vegitables was seasoned with the mixture of sodium chloride, garlic powder, red peper's powder and seasoning, $5.3{\pm}0.66%$ in Shoyu Zuke, Japanese pickles which the salted vegetables was seasoned with sodium chloride and seasoning after desalting. (2) Na/K value in Kimchi was $1.7{\pm}0.17$ and $4.6{\pm}1.44$ in Asazuke, $2.6{\pm}0.85$ in Japanese Kimchi and $27.3{\pm}6.79$ in Shoyu zuke respectively. (3) Kimchi contained more K and Ca than Japanese pickles. (4) Kimchi remarkably contained the Ca originating to salted and fermented fish intestines. As the results of this study, it was presumed that while Kimchi and Japanese pickles is well known as a food that contributed to high blood pressure, Kimchi and Japanese Kimchi might not cause the high blood pressure because they have an excellent balance of Na/K value and low Na content. And also it was considered that these differences might be caused by the difference of th food taste between and Korean and Japanese people.

• Korean Journal of Environmental Agriculture
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• v.42 no.4
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• pp.353-357
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• 2023

This study evaluated the effect of lignin biochar on Kimchi cabbage cultivation in an upland field. Each of the inorganic fertilizers (IF, applied at 32-7.8-19.8 kg/10a=N-P-K), lignin biochar (LBC, applied at 1,000 kg/10a), improved LBC (LBC+N, applied at 1,000 kg/10a), and LBC+IF treatments areas were separated by a control (Cn) treatment area. The fresh weight of Kimchi cabbage increased in the order LBC+N > IF > LBC+IF > Cn > LBC treatments, and the length and width of the leaf were ranged from 20.8-25.7 and 13.7-15.8 cm/plant in all treatments. After Kimchi cabbage harvesting in the LBC+N treatment, soil quality improved bulk density, pH, OM, TN, and Av-P₂O₅ than those other treatments. In addition, the total N₂O flux in LBC+N LBC+N was lower than in IF treatments. Therefore, improved lignin biochar application effectively improves Kimchi cabbage cultivation and can benefit the agricultural environment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.4
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• pp.538-543
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• 2005

To improve the Quality of American preferred kimchi (APK), the APK added different ratios of beets were prepared and the Qualities of those kimchi were investigated by measuring the changes of physicochemical, microbiological and sensory characteristics during fermentation at $5^{\circ}C$. The pH of APK added beet (APKB) decreased as the amount of beet increased while total acidity gradually increased. The reducing sugar content was the highest in APKB added $3\%$ beet at early stage of fermentation. The number of Lactobacillus sp. and Leuconostoc sp. were the highest in $3\%$ beet added group during fermentation. In a texture experiment, the hardness of Korean standard kimchi used as control group showed rapidly decrease while the hardness of APKB were decreased slowly as fermentation proceeded. In Hunter's color values of APKB, lightness and redness increased as the amount of beet increased while yellowness decreased. Sensory scores of overall acceptance, taste, texture and appearance evaluated by Americans as sensory panels were the highest in APKB added $1\%$ beet. Americans also preferred fresh kimchi to optimum ripened kimchi. Therefore it was suggested that the American preferred kimchi added $1\%$ beet was the best group among American preferred kimchi groups.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.609-614
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• 2006

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.123-128
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• 1991

Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.995-1002
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• 2000

In order to Develop a low Na functional kimchi using sea tangle, the Na-binding capacity of alginate in sea tangle along with other dietary fibers was evaluated in vitro. The adding type and amount of the sea tangle that contains alginate in kimhi and characteristics of the sea tangle added kimchi were also studied. Na-binding capacity of various dietary fibers such as cellulose, pectin, gun gum, carageenan, alginates (sodium alginate, alginate, alginate from sea tangle) was measured by equilibrium dialysis method in pH 2 and pH 7 in vitro. Gua gum, carageenan and a group of alginates effectively bound to Na+ Espacially sodium alginate showed high Na-binding capacity of 29.2% in pH of stomach (pH 2.0) and 33.8% in pH of small intestine (pH 7.0), however, the alginate extracted from sea tangle could not bind Na in PH of stomach (pH 2.0), but 27.4% in pH of small intestine (pH 7.0) condition. The content of alginate in sea tangles (dried sea tangle, salted sea tangle and washed salted sea tangle) was 19.8 ~ 22.2% on dry matter basis. The sea tangle added kimchi was prepared with the addition of the flake type (0.5$\times$3 cm) of sea tangle with a quantity of 30% in kimchi from the data of the sensory analysis. The addition of the sea tangle to the kimchi increased the content of soluble dietary fiber, suggesting the Na-binding capacity increased. The sea tangle added kimchi (SK) and sea tangle and fermented anchovy added kimchi (SAK) showed higher levels of reducing sugar and acidity than the control kimchi (CK). In quantitative descriptive analysis (QDA) SK and SAK showed higher score in overall acceptance, and lower score in acidic order than CK, however, SK showed less moldy taste and more fresh acidic taste than SAK.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.207-218
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• 1970

Studies were carried out to develope the most economical and practical methods of packaging and preservation of kimchi, so commercialization of kimchi manufacture could proceed rapidly. The results obtained may be summarized as following. (1) It is generally established that the acceptable range of lactic acid content of kimchi is between 0.4% and 0.75%. Based on sensory evaluation, kimchi having lactic acid content below 0.4% and above 0.75% was not edible, and the time of optimum taste corresponded to the vicinity of 0.5% of lactic acid content. For the refrigeration storage with or without preservatives, the packaging kimchi in plastic film must be done at the lactic acid content of 0.45%, for lactic acid fermentation will continue slowly after the packaging. However, for the heat sterilized kimchi the packaging should be done at the 0.5% of lactic acid content for the best because lactic acid fermentation is completely stopped after the packaging. (2) Polyethylene, polypropylene, and polycello were chosen as suitable packaging materials. Polyethylene is cheapest among them but kimchi packaged in this film was damaged frequently in handling process and gave off kimchi flavor. On the other hand polypropylene also gave off kimchi flavor, but its higher mechanical strength gave better protection to kimchi and it had superior display effect due to the transparancy. Therefore polypropylene made much better packaging material. Polycello proved to be the best packaging material from the standpoint of physical characteristics but its price is higher than that of other plastic films. To be effective, the thickness of plastic films for packaging kimchi must exceed 0.08mm. (3) Keeping property of kimchi appeared to be excellent by means of freezing. However, by the time the frozen kimchi was thawed out at room temperature, moisture loss due to drip was extensive, rendering the kimchi too stringy. (4) Preservation of kimchi at refrigerated temperatures proved to be the best method and under the refrigerated condition the kimchi remained fresh as long as 3 months. The best results were obtained when kimchi was held at $0^{\circ}C$. (5) In general, preservatives alone were not too elective in preserving kimchi. Among them potassium sorbate appeared to be most effective with the four fold extension of self-life at $20^{\circ}C$ and two fold extension at $30^{\circ}C$. (6) In heat sterilization the thickness of packaged kimchi product had a geat effect upon the rate of heat penetration. When the thickness ranged from 1.5 to 1.8cm, the kimchi in such package could be sterilized at $65^{\circ}C$ for 20 minutes. Kimchi so heat treated could be kept at room temperature as long as one month without apparent changes in quality. (7) Among combination methods, preservation at refrigerated and heat sterilization could be favorably combined. When kimchi was stored at $4^{\circ}C$ after being sterilized at $65^{\circ}C$ for 20 minutes, it was possible to preserve the kimchi for more than 4 months.