논문 상세보기
pp.30-39
To develop a kimchi with high sensory quality and storage stability, the optimum pasteurization time and temperature were investigated. Sliced kimchi with different acidity (0.3, 0.5, and 0.8%) was prepared and pasteurized at 65 or 75oC, then the microbiological (number of total aerobic bacteria, lactic acid bacteria, and yeasts), physicochemical, and sensory changes were measured. The viable counts of total aerobes, lactic acid bacteria, and yeasts as well as the values of pH and acidity changed rapidly in control. However, the growth of microorganisms was controlled by pasteurization treatments, and the changes of pH and acidity in the treated kimchi were much smaller than those of control, although acidity of the samples was different at the initial state. The sensory results indicated that the overall quality of kimchi samples pasteurized at 0.3 or 0.8% acidity was relatively lower than that for the samples at 0.5% acidity. Particularly, kimchi pasteurized at 65oC were high scored in quality attributes compared to the other samples, with preserving a desirable flavor during whole storage period.
