한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제30권3호
  • /
  • Pages.426-431
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  • 2001
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  • 1226-3311(pISSN)
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  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지

토하젓 첨가 배추김치의 숙성 중 이화학적 특성

Physicochemical Characteristics of Toha-Jeot Added Cabbage Kimchi during Fermentation

  • 박영희 (동신대학교 식품생물공학과) ;
  • 정난희 (동강대학 식품영양과) ;
  • 이성숙 (전남대학교 식품영양학과)
  • 발행 : 2001.06.01
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초록

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

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참고문헌

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