나박김치의 저장성 향상을 위한 Chitosan 첨가의 효과

• 영문명: Effect of Chitosan on Storage Stability of Nabak Kimchi
• 발행기관: 한국자원식물학회
• 저자명: 전순실
• 간행물 정보: 『한국자원식물학회지』제11권 제1호, 111~117쪽, 전체 7쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1998.02.28

영문 초록

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 20∘C . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 20∘C.

키워드

Kimchi fermentation reducing sugar free amino acid