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요구르트와 비타민 C를 첨가한 갑오징어 김치의 발효특성 KCI 등재 SCOPUS

Fermentation Characteristics of Cuttlefish Kimchi with Yogurt and Vitamin C

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

Baechu kimchi without cuttlefish (control), baechu kimchi with cuttlefish (CK), cuttlefish baechu kimchi with yogurt (CK+Y), and cuttlefish baechu kimchi with vitamin C (CK+VC) were prepared, and the fermentation characteristics of the prepared kimchi samples were investigated during 28 days of fermentation at 4℃. The levels of moisture, crude lipid, and crude ash did not differ much among the samples, but the crude protein levels of CK, CK+Y, and CK+VC were greater than that of the control. The pH values of CK+Y and CK+VC slowly decreased compared with those of the control and CK during fermentation. The acidity increased sharply until 21 days then gradually increased thereafter. The total microbial counts achieved maximum levels at 21 days, and the kimchi to which yogurt and vitamin C were added showed values lower than that of the control. The number of Leuconostoc sp. in CK+Y and CK+VC was higher than that in the control. In our sensory evaluations, cuttlefish kimchi with yogurt or vitamin C scored highest in terms of texture, sour taste, ripened taste, and overall acceptability.

저자
  • 장미순(국립수산과학원 식품안전과) | Mi-Soon Jang Corresponding author
  • 서경춘(국립수산과학원 식품안전과) | Kyoung Chun Seo
  • 남기호(국립수산과학원 식품안전과) | Ki-Ho Nam
  • 박희연(국립수산과학원 식품안전과) | Hee-Yeon Park