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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2013.12
- 수록면
- 863 - 870 (8page)
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This study was conducted to investigate the quality characteristics of kimchi with Allium hookeri powder (AHP) added during eight weeks fermentation at 4℃. AHP was added to salted cabbage at concentrations of 0, 0.1, 1, and 5% (w/w). The quality characteristics of the AHR-added kimchi were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory properties. The vitamin B1 and vitamin C contents of the Allium hookeri root were 0.04 mg/100 g and 5.76 mg/100 g, respectively. As for the mineral contents, the K content was highest, followed by the Ca, Mg, and Fe contents. The pH was higher in the kimchi with 0.1%, 1%, and 5% AHP than in the kimchi without AHP during the eight-week fermentation. The salinity ranged from 2.02% to 2.37% over the eight weeks. The microbial cells and lactobacilli increased rapidly throughout the fermentation in the exponential phase and hardly increased in the stationary phase. In the sensory evaluations, the overall acceptance, taste, and texture of the kimchi with 1% AHP added were highest. In conclusion, the kimchi with 0.1%, 1%, and 5% AHP generally showed better quality than the kimchi without AHP. Especially, the kimchi with 1% AHP had the best scores in quality and overall acceptance during the fermentation.
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참고문헌 (36)
참고문헌 신청
1. [학술지(정기간행물)] - Kim MH / 2000 / Fermentation property of chinese cabbage kimchi by fermentation temperature and salt concentration / Korean J Soc Agric Chem Biotechnol 43 : 7 ~ 11
2. [학술지(정기간행물)] - 구경형 / 2005 / 부재료가 김치의 품질 특성에 미치는 영향 / 한국식품영양과학회지 34 (2) : 267 ~ 276
3. [학술대회논문] - Park KY / 2000 / Antimutagenic and anticancer effect of lactic acid and bacteria isolated from kimchi / Proc Int'l Symp Microorganism and Health : 28 ~ 29
4. [학술지(정기간행물)] - 이재준 / 2008 / 김치로부터 분리한 유산균 Leuconostoc kimchii GJ2가 고콜레스테롤식이를 급여한 흰쥐의 지질대사에 미치는 영향 / 한국식품저장유통학회지 15 (5) : 760 ~ 768
5. [학술지(정기간행물)] - Kun-Young Park / 2005 / Resistance of Lactobacillus plantarum KCTC 3099 from Kimchi to Oxidative Stress / Journal of Medicinal Food 8 (3) : 299 ~ 304
2. [학술지(정기간행물)] - 구경형 / 2005 / 부재료가 김치의 품질 특성에 미치는 영향 / 한국식품영양과학회지 34 (2) : 267 ~ 276
3. [학술대회논문] - Park KY / 2000 / Antimutagenic and anticancer effect of lactic acid and bacteria isolated from kimchi / Proc Int'l Symp Microorganism and Health : 28 ~ 29
4. [학술지(정기간행물)] - 이재준 / 2008 / 김치로부터 분리한 유산균 Leuconostoc kimchii GJ2가 고콜레스테롤식이를 급여한 흰쥐의 지질대사에 미치는 영향 / 한국식품저장유통학회지 15 (5) : 760 ~ 768
5. [학술지(정기간행물)] - Kun-Young Park / 2005 / Resistance of Lactobacillus plantarum KCTC 3099 from Kimchi to Oxidative Stress / Journal of Medicinal Food 8 (3) : 299 ~ 304
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UCI(KEPA) : I410-ECN-0101-2018-059-003067827