• 한국포장학회지
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• 제11권2호
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• pp.97-100
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• 2005

To delay the fermentation of Kimchi during storage and handling, adipic acid, was selected due to its low acid dissociation constant. Sensory evaluation was conducted to find maximum dosage of adipic acid which does not influence the raw taste of Kimchi and 0.12%(wt. of adipic acid/wt. of Kimchi) was selected. At $10^{\circ}C$, the optimum and maximum shelf life was respectively 3.2 and 2.3 times longer than that of control. At 15 and $20^{\circ}C$, extension of shelf life was as follows: maximum shelf life with adipic acid was extended about 2.3-2.7 times and optimum shelf life was 1.3-1.5 times.

• Food Science and Biotechnology
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• 제15권6호
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• pp.884-888
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• 2006

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• 한국식품저장유통학회지
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• 제2권2호
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• pp.277-284
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• 1995

To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8$^{\circ}C$ during 6 days, at 4$^{\circ}C$ during 18days, 0$^{\circ}C$ during 42 days. The increase patterns of the organic acid were reverse to the changes of pH under the all conditions. The contents of reducing sugar were continuously decreased at 8$^{\circ}C$ , but increased gradually at 0$^{\circ}C$ and 4$^{\circ}C$ storage conditions. The contents of vitamine C were decreased at the early storage but increased to optimum ripening stage of pH 4.2-4.4 and after decreased continuously. The total bacterial cell counts of cabbage kimchi were increased suddenly at the early storage and after decreased gradually. And at the higher storage temperature, the more lactic acid bacteria were. On the results of sensory evaluation of cabbage kimchi at marketable shelf-life, sour taste and sour smell were significant under all experimental conditions by Duncan's multiple range test. On the above all results, we concluded that the marketable shelf-life of cut cabbage kimchi were 42 days, 19 days, 6 days at 0$^{\circ}C$, 4$^{\circ}C$, 8$^{\circ}C$ storage condition respectively.

• Preventive Nutrition and Food Science
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• 제8권3호
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• pp.270-277
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• 2003

In order to enhance the firmness and shelf-life of kimchi, as well as to increase the content of well-absorbed digestible calcium, the effect of calcium lactate (CaL) treatment of salted Chinese cabbage on pH, tit ratable acidity, total microbes, lactic acid bacteria, alcohol insoluble substance (AIS) content, firmness, mineral content and tissue structure were investigated. Treatment with the Cal solution increased pH and decreased titratable acidity, which was more pronounced at higher concentrations. The edible period evaluated by pH was 7～8 days for non-treated kimchi, 10 days for 1 % treated kimchi, 15 days for 2% treated kimchi and 20 days for 3% treated kimchi. Total microbes were reduced, but lactic acid bacteria counts were higher in the treated group. CaL treated kimchi showed higher AIS content and firmer texture, which was more conspicuous in the 2 and 3% CaL treated groups. Calcium content in kimchi fermented for 15 days was 40.75～41.53 mg%, which is 42～45% higher than that in the control group. The sodium content was 23～54% less in the treated groups. The epidermis and vascular bundle tissue of kimchi fermented for 15 day was damaged more severely in the control group than in the treated group. CaL treated kimchi has a crispier taste and the development of sour taste was delayed. Therefore, addition of CaL can produces a kimchi with high calcium as well as superior texture and shelf-life, when adjusting the concentration according to the fermentation periods.

• Journal of Microbiology and Biotechnology
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• 제14권5호
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• pp.924-931
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• 2004

A bacteriocin-producing lactic acid bacterium, which strongly inhibited the Lactobacillus plantarum recognized as an important acid spoilage microorganism in kimchi fermentation, was isolated from kimchi. From morphological, physiological, sugar fermentation, biochemical tests, and l6S rDNA sequencing results, the isolate was identified as an Enterococcus sp. and designated as Enterococcus sp. K25. The bacteriocin produced by Enterococcus sp. K25 inhibited several Gram-positive bacteria, including Lb. plantarum, whereas it did not inhibit Gram-negative bacteria and yeasts. Optimal temperature and pH for the bacteriocin production were $25^\circ{C}$ and 5.5, respectively. Enterococcus sp. K25 was applied to kimchi manufacturing alone and together with other preservatives (i.e., chitosan and fumaric acid). In addition, growth of lactic acid bacteria, pH, and titratable acidity (TA) were measured during aging at $5^\circ{C}$ and $10^\circ{C}$. Inoculation of Enterococcus sp. K25 together with fumaric acid showed the most synergistic effect on extension of kimchi shelf-life. Compared to control (no addition), the treatment prolonged the kimchi shelf-life up to 6 days, whereupon the eight-point TA value recognized as the edible limit was reached.

• 한국식품영양과학회지
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• 제24권6호
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• pp.932-936
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• 1995

김치의 보존성 향상을 위하여 0.5% 키토산용액을 0(대조군), 5, 10, 20 혹은 30%(키토산 첨가군) 첨가한 10% 소금용액에 배추를 절인 후 김치를 담구어 $10^{\circ}C$에서 숙성하는 동안 관능검사(신맛, 아삭아삭한 정도, 종합적인 맛)와 기계적인 조직감의 변화를 측정하였다. 관능검사에서 대조군은 숙성 10일 이후 신맛이 강하고 아삭아삭한 정도와 종합적인 맛은 크게 감소하였다. 반면 키토산 첨가군, 특히 20%와 30% 첨가한 군은 숙성 20일째 비로소 신맛을 나타내었으며, 아삭아삭한 정도와 종합적인 맛도 숙성 20일까지 조직감이 있고 맛이 있는 김치로 유지되었다. 한편 김치의 조직감을 기계적으로 측정한 hardness와 gumminess는 키토산 가군 사이에서는 첨가량이 증가함에 따라 hardness와 gumminess도 증가하는 경향이었다. 이상의 결과는 소금절임시 키토산 첨가가 김치의 보존성을 연장시킬 수 있음을 시사하였으며, 특히 키토산을 20% 혹은 30% 첨가한군은 대조군에 비해 보존기간을 10일 이상 연장시킬 수 있음을 나타내었다. 나타내었다.

• 한국식품영양과학회지
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• 제27권5호
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• pp.864-868
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• 1998

The studies were carried out to investigate the mixed effects of medicinal herbs, such as Lithospermum erythrorhizon and Glycyrrhiza uralensis(LG), and LG with chitosan(LGC) on shelf-life of kimchi fermented at 1$0^{\circ}C$ for 25 days. During the fermentation, pH was more slowly lowered in LG(1%, 3%) and LGC treatments than in control. Titratable acidity of these treatments was slightly lower than that of control. Viable cells of total bacteria and lactic acid bacteria in kimchi added with LG(3%) and LGC showed inhibitory effects about 1.2~1.6, 1.3~1.8 log10 cycle. The sour taste of kimchi added with LG or LGC was changed more slowly than that of control during fermentation for 5 days at 1$0^{\circ}C$. But flavor, color and overall acceptability did not show significant differences(p<0.05) among treatments. The color of kimchi added with LG was improved significantly by adding of 1% chitosan. The shelf-life of kimchi added with LGC was extended about 10 days than control.

• 한국식품영양과학회지
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• 제25권5호
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• pp.747-753
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• 1996

배추절임 시 소금용액의 온도를 $40~80^{\circ}C$ 범위로 달리하여 절임한 배추로 김치를 담근 후 $10^{\circ}C에서$ 숙성시키면서 품질변화를 조사하였다. 그 결과 pH는 $40^{\circ}C$ 처리군이 대조군에 비해 감소율이 낮아서 최적 pH로 유지 되는 기간이 연장되었으며 산도도 pH의 결과와 대등하였다. $40^{\circ}C$ 처리군은 맛있는 김치의 신맛을 유지하는 기간이 길고, 아삭거리는 조직감이 높았으며, 종합적인 맛에 대한 평가치가 높았다. 또 총 균수 및 젖산균수가 대조군에 비하여 적었으며 젖산 함랑이 낮아 가식기간이 연장되었다. 경도는 발효 전반에 걸쳐서 $40^{\circ}C$ 처리군이 가장 높은 반면 씹힘성은 $40^{\circ}C$ 처리군이 가장 낮아 $40^{\circ}C$ 처리 김치가 조직감이 좋은 김치로 평가되었다.

• 한국조리학회지
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• 제10권4호
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• pp.178-189
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• 2004

This study was performed to investigate the effects of pine pollen and horseradish, which were known as antimicrobial materials, on the fermentation of Kimchi. The physicochemical and microbial changes of Kimchi were investigated during period 30-days at $10^{\circ}C$. Even though Kimchi added pine pollen or horseradish powder were sustained the higher pH and lower acidity after 10 days, it delayed only 1∼2 more days to reach optimal value of Kimchi fermentation in experimental groups than control. The horseradish powder showed the antimicrobial effect of Kimchi at initial stage, but thereafter that effect of pine pollen or horseradish were not significant. Therefore the addition of pine pollen or horseradish powder to Kimchi is not sufficiently effective for extension of shelf-life of Kimchi.