Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi

Park, Dong-Ill; Choi, A-Reum; Woo, Hye-Jin; Rhee, Seong-Kap; Chae, Hee-Jeong

doi:10.3746/jkfn.2010.39.4.580

Cited by 9 publications

(1 citation statement)

References 2 publications

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“…(Choi, 2005). (Lee et al, 2012), 부추 추출물 첨가 김치 (Kim & Park, 1995), 오미자 추출물 첨가 김치 (Moon et al, 2003), 인삼 첨가 김치 (Chang et al, 1995), 경엽식물 첨가 김치 (Park et al, 2010), 감초분말 첨가 김치 (Ko & Lee, 2006), 뽕잎 분말 첨가 김치 (Shin et al, 2007) …”

Section: 한국생활과학회지 제23권 1호 2014unclassified

Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students

Lee¹,

Rho²

2014

Korean Journal of Human Ecology

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We investigated the effects of Mulberry leaves fermented enzyme liquid(MLE) addition on the quality of Kimchi which were fermented at 5℃ during 30 days. MLE was added to salted cabbage at concentrations of 0%(C), 0.4%(MLE1), 0.8%(MLE2), and 1.2%(MLE3) (w/w). pH in Kimchi added upon 1.2% of MLE, was higher than that of Kimchi without MLE after 12 days of fermentation. The titratable acidity was increased by the addition of MLE, and particularly Kimchi added 1.2% of MLE showed the slowest changed level. The degree of salinity were decreased in Kimchi with MLE as well as control group. However, MLE1 showed significantly lower salinity than MLE2, MLE3 and control group (p<0.001). L, a, b values of control group indicated significantly higher than the Kimchi with enzyme liquid concentrations(MLE1∼MLE3). As compared with the control group, the cutting force in treated groups were increased during the fermentation period, and especially MLE3 showed the highest value of hardness. Moreover, that growth of lactic acid bacteria and total bacteria were inhibited by the addition of MLE. In the sensory assessment, the color, taste, and overall preferences were higher in MLE2 than control group and MLE1, MLE3. The acceptability of MLE as an additive in Kimchi among middle school students was higher than in the control sample, with an optimum additive of 0.8% MLE, based on the lowest volume of leftovers. Therefore, it was confirmed that addition of 0.8% MLE appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

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Section: 한국생활과학회지 제23권 1호 2014unclassified

Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students

Lee¹,

Rho²

2014

Korean Journal of Human Ecology

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Quality and Fermentation Characteristics of Garlic-added Kimchi

Shin¹,

Kim²,

Kang³

et al. 2012

Korean Journal of Food Preservation

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In this study, we investigated quality and fermentation characteristics in baechu kimchi containing 0(control), 5(GK5), 10(GK10), 15(GK15) and 20(GK20)% of shred garlic. Analysis was performed during fermentation at 4℃ for 42 days, every 7 days. The result showed significant changes in color value between control group and garlic added groups. Hunter's color L value was increased during fermentation whereas a and b value were decreased. Hardness of kimchi was higher in 15% and 20% garlic added groups than other groups. The pH decreased significantly during fermentation, while titratable acidity was showed reverse tendency during fermentation period. The reducing sugar content was decreased in all groups during fermentation period, which higher in GK10 and GK15 group than the others. But its remaining ratio was 19.7∼22.3% and not showed significant difference in experimental groups at 42 days fermentation. The number of lactic acid bacteria was dramatically increased up to 6.13∼7.60 log CFU/g at 7∼14 days fermentation. The garlic was inhibited significantly the growth of lactic acid bacteria, but this was not showed significant difference between garlic added groups and control group, after 28 days fermentation. As a results, we suggest that addition of garlic increase the quality characteristics and storage properties of Kimchi, and not hinder quality of kimchi at addition level of 20% than salted baechu.

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Quality Characteristics of Kimchi with Different Manufacturing Methods of Yulmu

Kang,

Ahn

2023

Food Eng. Prog.

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Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi

Cited by 9 publications

References 2 publications

Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students

Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students

Quality and Fermentation Characteristics of Garlic-added Kimchi

Quality Characteristics of Kimchi with Different Manufacturing Methods of Yulmu

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