지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Journal of Food Science and Nutrition Journal of Food Science and Nutrition Vol.12 No.1
- 발행연도
- 2007.3
- 수록면
- 46 - 50 (5page)
이용수
초록· 키워드
오류제보하기
Physicochemical properties of commercial long-term fermented kimchies which are widely available in Korea were investigated. The commercial long-term fermented kimchies were fermented almost more than 6 months. Average values for saltiness, pH and acidity of the long-term fermented kimchies were 3.0±0.5%, 4.0±0.2, and 1.88±0.76%, respectively. The long-term fermented kimchi showed similar Leuconostoc sp. and Lactobacillus sp. counts as baechu kimchi ripened properly during fermentation. The amount of Leuconostoc sp. and Lactobacillus sp. of the long-term fermented kimchi were 10<SUP>7～8</SUP> CFU/mL and 10<SUP>4～7</SUP> CFU/mL, respectively. The long-term fermented kimchi showed 0.32±0.18 lightness, 1.73±0.98 redness, 0.52±0.31 yellowness. Long-term fermented kimchi showed higher lightness, redness, yellowness than well-fermented standardized baechu kimchi. Breaking strength of long-term fermented kimchi was higher than that of well-fermented standard baechu kimchi.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (16)
참고문헌 신청
Son KH. 1991. Classification of kimchi and its use. Korean J Dietary Culture 6: 503-520.
Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24: 169-182.
Cheigh HS, Park KY. 1994. Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Review Food Sci Nutr 34: 175-203.
You MJ, Kim HR, Chung HJ. 2001. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J Dietary Culture 16: 431-441.
Kim JY, Park EY, Kim YS. 2004. Characterization of volatile compound in low-temperature and long-term fermented baechu kimchi. Korean J Food Culture 21: 319-324.
Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24: 169-182.
Cheigh HS, Park KY. 1994. Biochemical, microbiological and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Review Food Sci Nutr 34: 175-203.
You MJ, Kim HR, Chung HJ. 2001. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. Korean J Dietary Culture 16: 431-441.
Kim JY, Park EY, Kim YS. 2004. Characterization of volatile compound in low-temperature and long-term fermented baechu kimchi. Korean J Food Culture 21: 319-324.
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