저장 방법 및 기간을 달리한 김장 김치의 이화학적 특성 및 소비자 기호도 The Effect of Storage Method and Duration on the Physicochemical Characteristics and Consumer Acceptance of Kimchi
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253484
pp.638-645
The purpose of this study is to evaluate the quality characteristics and consumer acceptance of the Kimchi affected by the storage method and the duration. The characteristics of Kimchi fermented and stored in the traditional method, such as cave facility or pit storage on the shore were compared to the Kimchi which was stored in the Kimchi refrigerator using the physicochemical and sensory evaluation. The quality of Kimchi stored by the Kimchi refrigerator was most acceptable with 3 month storage, while that of Kimchi stored by the storage facility under the ground on the shore was 1 month storage. Shelf life of Kimchi was extended up to 5 month stored by Kimchi refrigerator, and 3 month for the Kimchi stored under the ground on the shore.