논문 상세보기
pp.450-458
This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5oC), medium (10 and 15oC), and high (20oC) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer’s preference test enrolling five consumers, Dongchimi fermented at 15oC until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (−1, 2, 5oC) for four weeks after fermenting at 15oC for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5oC groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15oC and storage at −1oC for Dongchimi enables it to maintain the best quality for a long time.
I. 서 론
II. 연구 내용 및 방법
1. 시료
2. pH, 산도 측정
3. 염도 측정
4. 환원당 측정
5. 총균수 및 젖산균 분석
6. 유기산 측정
7. 소비자 검사
III. 결과 및 고찰
1. 최적 발효 조건 확립을 위한 소비자 검사
2. 저장 중 pH와 산도 변화
3. 염도
4. 환원당
5. 총균수 및 젖산균 수
6. 유기산
7. 관능검사
8. 이화학 분석과 관능검사 결과의 PCA 분석
IV. 요약 및 결론
References
