| Autor: |
Aus, Emili, Kuldjarv, Rain, Meikas, Anne, Vaikma, Helen, Junusova, Marina |
| Předmět: |
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| Zdroj: |
Conference on Food Science & Technology FOODBALT; 2023, p103-103, 1p |
| Abstrakt: |
Kimchi is a traditional Korean dish of fermented vegetables. It has gained popularity globally because of its organoleptic and nutritional properties. Moreover, Asian food consumption is on the rise in Europe and in Estonia. Therefore, an Estonian company specializing in vegetable farming has a plan to start producing kimchi in addition to sauerkraut. The aim of this study was to compare kimchi fermented on industrial scale and in laboratory to understand how the environment affects fermentation processes and whether the differences between kimchi are due to raw material or rather fermentation conditions. In the industry four different kimchis were made, 100 kg each. From each kimchi 4 kg were transported to the laboratory and divided into two batches. In both conditions the kimchis fermented for 14 days. For the analyses, samples were taken at seven time points when chemical, metagenomic and sensory analysis were conducted. The results showed that microbiological community was similar in samples from both environments meaning that the main effects come from raw materials and the impact from the environment was less significant. The environment however affected the speed of the processes where the kimchi fermented in laboratory achieved optimal fermentation stage faster. Similar conclusions can be drawn from the results of sensory and chemical analysis. With this study we also found the optimal fermentation time. Overall, we found that vegetable fermentation laboratory scale trials can be successfully transferred to the industrial scale. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Supplemental Index |
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