| Popis: |
The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at 25℃. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was 5.40±0.01 and that of the experimental groups in which vinegar and mustard extract were added was 4.51±0.01~4.52±0.01, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached 0.95±0.04. However, that of the experimental groups was 0.42±0.01~0.43±0.02 and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were 2.67±0.06~2.80±0.10% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was 8.17±4.01×10 |
