The Quality Properties of Rapidly Fermented Mukeun (Long-Term Fermented) Kimchi with Different Salinity and Fermented Temperature
| Autor: | Myeong-Sin Ko, Mi-Sook Cho, Mi Ran Kim, Hye Ran Lee, Seo-Jin Jung, Sung-Won Hur |
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| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | The Korean Journal of Food And Nutrition. 28:335-342 |
| ISSN: | 2287-4992 1225-4339 |
| DOI: | 10.9799/ksfan.2015.28.3.335 |
| Popis: | We conducted a study on mukeun (long-term fermented) kimchi ripened over one year in an attempt to develop an alternative salt and improve the quality of low-salt kimchi. However, few studies have focused on mukeun kimchi that has been fermented for a short time in different salinity conditions. Therefore, the aim of this study was to investigate the physicochemical characteristics that occur during the fermentation of mukeun kimchi samples produced with different conditions of salinity and fermentation temperature. Kimchi samples were produced at 3 different salinity levels: 1.6%, 2.4%, and 3.2%. Previous studies revealed that the optimum fermentation time at pH 4.1 was 128 hours at and 417 hours at ; furthermore, the samples were stored for 12 weeks under the condition of after fermentation. Total cell increased on week 0 of storage and decreased according to the storage period. Total cell was the highest at 3.2% salinity and had a high value at temperature during the storage period. Based on the physiochemical results, mukeun kimchi at a salinity of 3.2% can be fermented for a short time, and low-salt kimchi at a salinity of 1.6% and fermented at , is similar to mukeun kimchi at 2.4% salinity. |
| Databáze: | OpenAIRE |
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