지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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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.10 No.1
- 발행연도
- 2005.3
- 수록면
- 22 - 28 (7page)
이용수
초록· 키워드
오류제보하기
Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p＜0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.
목차
Abstract
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
ACKNOWLEDGEMENTS
REFERENCES
참고문헌 (29)
참고문헌 신청
Lee CH, Ahn BS. 1995. Literature review on Kimchi, fermented vegetable foods I. History of Kimchi making. Korean J Diet Culture 10: 311-319.
Kim MR, Rhee HS. 1993. Decrease of pungency in radish Kimchi during fermentation. J Food Sci 58: 128-131.
Kim MR, Jhee OH, Yoon HM, Yang CB. 1996. Flavor characteristics of Kakdugi by radish cultivars and seasons. Korean J Food Sci Technol 28: 762-771.
Park KY. 1995. The nutritional evaluation, and antimutagenic andeffects of Kimchi. J Korean Soc Food Nutr 24: 169-182.
Kwon MJ, Chun JH, Song YS, Song YO. 1999. Daily Kimchi consumption and its hypolipidemic effect in middleaged men. J Korean Soc Food Sci Nutr 28: 1144-1150.
Kim MR, Rhee HS. 1993. Decrease of pungency in radish Kimchi during fermentation. J Food Sci 58: 128-131.
Kim MR, Jhee OH, Yoon HM, Yang CB. 1996. Flavor characteristics of Kakdugi by radish cultivars and seasons. Korean J Food Sci Technol 28: 762-771.
Park KY. 1995. The nutritional evaluation, and antimutagenic andeffects of Kimchi. J Korean Soc Food Nutr 24: 169-182.
Kwon MJ, Chun JH, Song YS, Song YO. 1999. Daily Kimchi consumption and its hypolipidemic effect in middleaged men. J Korean Soc Food Sci Nutr 28: 1144-1150.
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UCI(KEPA) : I410-ECN-0101-2009-511-018080172