논문 상세보기
pp.217-223
This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at 6oC. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at 6oC, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.
I. 서 론
II. 연구 내용 및 방법
1. 김치의 제조
2. 김치 포장 내부의 기체 조성비 측정
3. pH 및 적정산도
4. 수분
5. 염도
7. 미생물학적 특성 분석
8. 유기산
9. 유리아미노산
10. 통계처리
III. 결과 및 고찰
1. 김치 포장 내부의 기체 조성 변화
2. 김치의 이화학적 품질특성 변화
3. 미생물학적 특성 분석
4. 주요 맛 성분 분석
IV. 결론 및 요약
References
