배추김치의 저장성에 미치는 감자 첨가의 영향

서명
배추김치의 저장성에 미치는 감자 첨가의 영향
서명
Effects of Potato on the Storage of Kimchi
저자
백재은 (부천대학 식품영양과;)
학술지명
한국식품영양학회지 (ksfn)
권호사항
20(4)
수록페이지
421-426(6)
발행국
대한민국
언어
Korean
발행년도
2007
ISSN
1225-4339

배추김치의 저장성에 미치는 감자 첨가의 영향 정보

초록[영문]

This study was carried out to investigate the properties of Kimchi made with potato as compared to Kimchi made with radish. The pH, acidity, hardness, and number of lactic acid bacteria were examined as properties of the Kimchi to determine the suitability of adding the potato and with focus on the possible duration of storage. First in the case of pH, the storage duration at pH $4.2{\sim}4.3$, which is the state for optimal tasting Kimchi, was approximately 10days in the control group, while that of the experimental group was 10 to 16 days, and thus, longer than the control. Second in the case of acidity, representing the maturity of Kimchi, we examined the time it took to reach 0.6% acidity, in which the experimental group took more longer time than the control. Although the experimental group was slower to mature than the control, the period for keeping at the proper pH was longer than that of the control group. Thirdly, in the case of hardness, which relates to softening, the experimental group had remarkably high values. This suggests that the Kimchi in the experimental group had a more rigid texture and more difficultly softening than the control group. Lastly in the case of the number of lactic acid bacteria, which closely relates to the process of fermentation, there were no significant differences. In conclusion, these results indicate that adding potato to Kimchi can extend its storage period.