Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

Jeong, Jong‐Min; Kim, Ok-Sun; Sung, Jung-Min

doi:10.3746/jfn.2011.16.1.074

Cited by 8 publications

(3 citation statements)

References 10 publications

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“…Kimchi C showed the lowest TA value (0.71 ± 0.02). Kimchi is in its best state for consumption when its TA value reaches 0.6–0.8 during fermentation [ 14 ]. Therefore, kimchi samples were well fermented and ready for consumption after 7 days, and their edibility was maintained for approximately 21 days.…”

Section: Resultsmentioning

confidence: 99%

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Lee¹,

Kim²,

Baek³

et al. 2020

J. Microbiol. Biotechnol.

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This study was focused on developing and obtaining a kimchi starter for use in commercial kimchi production. Kimchi varieties made with selected starters are of high quality, have high levels of mannitol, and extended shelf life. The starters were screened for properties such as mannitol production, low gas/acid production, and acid resistance. Finally, kimchi fermentation testing was performed using selected LAB starters. Kimchi samples were prepared with lactic acid bacteria (LAB) starters, including Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104. The LAB starters are isolated from kimchi and can grow under pH 3.0 and low temperature conditions of 5°C. Four kimchi samples were fermented and stored for 28 days at 5°C. The kimchi samples made with starters (PBio03 and PBio104) had better quality (production of mannitol and maintenance of heterofermentative LAB dominance) than the non-starter kimchi samples. In the starter kimchi, Leu. mesenteroides was the dominant LAB, comprising 80% and 70% of total LAB counts at 7 and 21 days, respectively. Mannitol content of the kimchi with Leu. mesenteroides PBio03 was 1,423 ± 19.1 mg/ 100 g at 28 days, which was higher than that of the non-starter kimchi sample (1,027 ± 12.2 mg/100 g). These results show the possibility of producing kimchi with improved qualities using Leu. mesenteroides PBio03 and PBio104 as starters.

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Section: Resultsmentioning

confidence: 99%

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Lee¹,

Kim²,

Baek³

et al. 2020

J. Microbiol. Biotechnol.

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“…Previous research had added garlic to bekasam. In addition spices such as chili have been used in fermented products such as kimchi which can decrease pH, increase total acidity, and improve taste (Jeong et al, 2011). The addition of chili in bekasam has never been done.…”

Section: Introductionmentioning

confidence: 99%

Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

Normayanti

Sari

Khairina

2020

IJATF

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Bekasam is a fermented fish product made from fish, salt, and roasted rice or rice that is mixed and fermented for 7 days. This study aims to determine the effect of the addition of ground chili at different concentrations on total acid, pH value, total lactic acid bacteria, and sensory properties of cork fish bekasam. The research design used was completely randomized design, 3 treatments and 3 replications. The treatments given were IBG without the addition of ground chili, IBGC1 adding 10% ground chili and IBGC2 adding 20% ground chili. Data were collected for total acid, pH, and total lactic acid bacteria fermentation days 1, 3, 5, and 7. The sensory properties were observed on days 1 and 7. The results showed that the addition of ground chili can reduce pH during 7 days fermentation, but the increase in total acid was not significant. The addition of 10% ground chili has a positive effect on the growth of lactic acid bacteria. The addition of 20% ground chili showed an inhibition of the growth of lactic acid bacteria during fermentation. Sensory test results stated that panelists preferred bekasam with the addition of 10% ground chili compared to control brakes and the addition of 20% ground chili.

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“…The annual consumption of red pepper is 20 million ton and covers 30% of the total vegetable production in Korea (Jeong et al, 2011). It played a prominent role in Korean foods.…”

Section: Introductionmentioning

confidence: 99%

A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying

Xiao¹,

Han²,

He³

2012

Journal of Biosystems Engineering

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Purpose:The color changes in red pepper during far infrared drying were studied in order to establish a color change model. Methods:The far infrared drying experiments of red pepper were conducted at two temperature levels of 60, 70℃ and two air velocity levels of 0.6 and 0.8 m/s. The results were compared with the hot-air drying method. The surface color changes parameters of red pepper were measured qualitatively based on L (lightness), a (redness), b (yellowness) and total color changes (ΔE). The goodness of fit of model was estimated using the coefficient of determination (R 2 ), the root mean square error (RMSE), the mean relative percent error (P) and the reduced chi-square (χ 2 ). Results: The results show that an increase in drying temperature and air velocity resulted in a decrease in drying time, the values of L (lightness) and a (redness) decreased with drying time during far infrared drying. The developed model showed higher R 2 values and lower RMSE, P and χ 2 values. Conclusions: The model in this study could be beneficial to describe the color changes of red pepper by far infrared drying.

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Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

Cited by 8 publications

References 10 publications

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Isolation and Characterization of Kimchi Starters Leuconostoc mesenteroides PBio03 and Leuconostoc mesenteroides PBio104 for Manufacture of Commercial Kimchi

Effects of Addition Chili Ground to The Characteristics of Bekasam from Cork Fish (Channa striata) During Fermentation

A Mathematical Model for Color Changes in Red Pepper during Far Infrared Drying

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