학위논문

김치에 첨가된 유제품이 젖산균의 생육과 김치의 관능적특성 및 휘발성냄새성분에 미치는 영향

저자 백인희 · 발행 2003년 · 86 p.

서명[국문]

김치에 첨가된 유제품이 젖산균의 생육과 김치의 관능적특성 및 휘발성냄새성분에 미치는 영향

서명[영문]

Effects of milk products on growth of lactic acid bacteria, sesory properties and volatile odor components in Kimchi

저자

백인희

일반주기명

참고문헌: p. 60-63

학위논문사항

학위논문(석사)– 德成女子大學校 大學院: 食品營養學科, 2003

학위수여기관

德成女子大學校 大學院

학위구분

학위논문(석사)

학과

食品營養學科

형태사항

v, 87p. : 삽도 ; 26 cm. p.

총페이지

86 p.

발행국

대한민국

언어

Korean

출판년도

2003-01-01

초록[국문]

Kimchi added with milk, skim milk, casein, lactose or fermented milk of 1, 3 or 5%(w/w) was ripened at 5℃ for 25 days. Effects of milk products on growth of lactic bacteria, sensory properties and volatile odor components in kimchi were investigated. Acidity and viable cell count of lactic bacteria of kimchi added with milk or fermented milk were highest and pH of those samples was lowest while acidity and viable cell count of lactic bacteria of kimchi added with skim milk, casein or lactose were lowest and pH of those samples was highest. Log phase of growth curve of lactic bacteria tended to be shorter in case of samples that were higher in acidity and lactic bacteria. Higher concentration of added milk product slightly stimulated acid production and growth of lactic bacteria in some samples while it did not affect those of other samples. Lactose improved sensory properties of kimchi in comparison with reference (sample not added with milk product) while casein, milk or fermented milk decreased sensory properties of kimchi. Allyl mercaptan, methyl allyl sulfide, dimethyl disulfide, diallyl sulfide, methyl propyl disulfide, methyl trisulfide, diallyl disulfide and ethanol were detected in 20 days-ripened kimchi. Dimethyl disulfide and methyl trisulfide were produced during ripening. The amount of methyl allyl sulfide and ethanol increased while that of allyl mercaptan and diallyl disulfide decreased during ripening.