• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.167-172
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• 1989

Kimchi during fermentation with different periods of storage at room temperature were evaluated for the textural properties, titratable acidity, pH value and thickness of leaves in salting, during fermentation. Thickness of internal leaves in Korean cabbage were decreased of 50% for external leaves. but less decreased on the thickness of leaves in salting. Cutting force of leaves were increased with salting and during kimchi fermentation before 7 days. Stress (force vs area) in kimchi and Korean cabbage was same result of cutting force. Equation of pH change was y=-0.23x+6.13 (r=-0.97). Titratable acidity equation was y=0.09x-0.01(r=0.96). A desirable pH value and titratable acidity were 4.2 and 0.63% in kimchi fermentation.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.932-936
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• 1995

The effect of chitosan in a salting step on the shelf-life to kimchi was investigated. Kimchi, prepared by using Chinese cabbages soaked in 10% salt solutions containing 0, 5, 10, 20 or 30% of 0.5% chitosan solution, was examined for taste and texture by sensory and instrumental evaluation during fermentation at $10^{\circ}C$ for 20 days. Sensory tests of the control kimchi revealed a strong sour taste with poor crispness and overall taste after 10 days of fermentation. In comparison, the chitosan-supplemnted kimchi, especially that reated with 20 and 30% of a chitosan solution, revealed a sour taste only after 20 days of fermentation, while still maintaining good crispness and overall taste. Properties of hardness and gumminess of kimchi measured instrumentally were higher for the chitosan-added kimchi than for the control products. This increased with increasing volumes of chitosan solution throughout the fermentation periods. These results suggest that the shelf-life of kimchi can be extended approximately 10 days using Chinese cabbage soaked in 10% salt solutions containing 20 or 30% of a 0.5% chitosan solution.

• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.163-169
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• 1992

The changes in the various chemical compositions and textural properties of salted vegetables during salting and fermentation were reviewed with 25 papers published from 1981 to 1991 The changes in the texture of vegetables were largely affected by the properties of pectic substances, and additional factors such as salt type, salt concentration, salting time, temperature, preheating treatment, enzyme, salt mixtures, salt-fermented fish and garlic contents, were concerned complexly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.8
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• pp.1390-1397
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• 2004

The optimal fermentation conditions for processing of the salt-fermented oysters in olive oil were examined. The penetration of salt into oyster meat was completed within 1 day after brine salting or dry salting. The amino nitrogen contents of salt-fermented oyster was increased slightly up to the 20th day during salt-fermentation at 5$\pm$1$^{\circ}C$. The hardness of the salt-fermented oysters was increased up to the 10th day, and then softened gradually by some parts of the tissue were hydrolyzed. The viable cell counts didn't change overall at the non-salt medium, but it was increased definitely up to the 15th day at the 2.5% salt medium during salt-fermentation. Based on the results of sensory tests, the salt-fermented oyster at 5$\pm$1$^{\circ}C$ for 15∼20 days showed the best flavorous condition. The optimal condition for the salt-fermented oyster in olive oil was to ripen at 5$\pm$1$^{\circ}C$ for 15 days by brine-salting in saturated saline solution-oyster sauce (2:1).

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.545-555
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• 2005

The physicochemical and microbial characteristics of Oiji prepared with dry salting method, which has been used industrially for industry, were investigated. Low salting and low storage temperature were employed:extremely low salting extremely low temperature; ESET $(5\%,\;0^{\circ}C)$, very low salting extremely low temperature;VSET $(10\%,\;0^{\circ}C)$, extremely low salting very low temperature; ESVT$(5\%,\;5^{\circ}C)$, low salting very low temperature; VSVT$(10\%,\;5^{\circ}C)$ and high salting low temperature;HSLT$(30\%,\;10^{\circ}C)$ for control. Acidity was lower, and pH was higher in VSET, in of which the fermentation pattern was similar with that of HSLT The time required to reach the optimum acidity ($0.3\%$ lactic acid) was longer delayed for VSET (168 days), than for compared to ESVT (51 days). During storage of Oiji, greenness (-a) as measured with of the Hunter color system wasshowed the highest in VSET, and the lowest while in ESVT, the lowest. Total microbial and lactic acid bacteria counts number were the lowest in HSLT and VSET and were the lowest than in other groups, while the highest in ESVT. Yeast was not detected in HSLT, but was the highest while in VSVT. E coli coliform and listeria were detected in the $5\%$ salting groups, although Salmonella was not detected in any of the all groups. Texture profile analysis demonstrated exhibited that fracturability and hardness were highest in HSLT and VSET, compared to the other groups. Scores of over-all preference for ESVT and HSLT were higher atwith 6.3 and 6.2, respectively, compared to the other products. Based on these results, lower saltiness less than $10\%$ and lower storage temperature (less than $5^{\circ}C$) condition was optimum for maximizing the better for good quality of industrial Oiji preparation in industry.

• Korean journal of food and cookery science
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• v.11 no.3
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• pp.226-232
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• 1995

This study is a result of the experiments to determine the optimum conditions of salting of Chinese cabbages for making tasty Kimchi. For the experiments, various methods of salting of Baechu were set up and the best method of salting had prepared Kimchi to investigated the best salt kind. In the two best results by method of salting salt kind, were investigated for salting time of Kimchi. There were certain amounts of Kimchi had prepared for each case of the combinations of the three conditions. Every case of Kimchi was refrigerated and was evaluated by sensory tests. In the salt concentration, pH and acidity of the Kimchi were measured. The results are as follows; In three cases of Kimchi, for salt concentration, level of 2.4-3.0$^{\circ}$ was maintained in Kimchi solid from the beginning to the end, while it was high in the beginning and gradually lowered in Kimchi liquid. The level of pH in both solid and liquid of Kimchi quickly dropped at the beginning of fermentation period and turned slow as time passed. And the level of acidity was increased little bit in the beginning, but it suddenly multipied until the third day of preservation. Since then, it had increased gradually thereafter as it was before. This experiments show that Kimchi can be the best taste in the case of Chinese cabbage soak in brine- free natural salt are kept for five hours.

• Applied Biological Chemistry
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• v.34 no.3
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• pp.219-224
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• 1991

Effects of KCl addition in brining solution, microwave heating and salts mixture addition into half fermented Kakdugi on physical and sensory properties were investigated during fermentation and storage. The concentration range of salts added were $0.001{\sim}0.01\;M$. The hardness of the Chinese radish was rapidly reducing during first 30 minutes of fermentation at $25^{\circ}C$ and then slightly decreased thereafter, while storage at $4^{\circ}C$ caused much slower decrease. Kakdugi prepared by salting in NaCl-KCI solution showed a slight higher values in hardness. The Hunter color values of Kakdugi liquid was steadily increased in 'L' value and slight decrease in 'a' value during fermentation. The Kakdugi prepared by salting in NaCl-KCl solution and stored after addition of salts mixture was evaluated desirable for organoleptic odor and taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.73-77
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• 1994

This study was conducted to investigate and make comparison between treatment which was reduced the reducing sugar content from Chinese cabbage using salting and desalting processes prior to Kimchi fermentation , and control for the effect of reducing sugar content on Kimchi fermentation at $25^{\circ}C$. In the early stage of Kimchi fermentation , the amount of reducing sugar (5.7mg/ml) in treatment was much smaller than that (15.1mg/ml) in control. Reducing sugar content of treatment decreased drastically during the first two days and then levelled off . Whereas, that of control dropped significantly up to the first four days of fermentation. pHs of treatment and control decreased significantly during the first two days and then showed gentle slopes. Acidities of treatment and control were increased continuously during the entire range of fermentation . The acidity of control reached to 0.75% in 3 days of fermentation, while that of treatment was shown after 6 days. Hardnesses of treatment and control using a puncture test were almost constant and the hardness value of treatment was higher than that of control during whole fermentation period. The total bacteria and lactic acid bacteria counts increased drastically during the first day of fermentation and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.