논문 상세보기
pp.669-674
모과의 이용 가능성을 검토하기 1, 3 및 5% 모과 물 추출액을 담금용수로 물김치를 제조하여 발효특성을 조사한 결과 발효 초기 pH는 대조구 6.53, 1, 3 및 5% 모과 물김치의 pH는 각각 4.14, 3.61, 3.54이었으며, 발효과정 중 대조구는 감소하였으나, 모과 물김치의 변화는 완만하였다. 물김치의 산도 변화는 pH 변화와 유사하였다. 물김치 발효 중 총 균수와 젖산균수의 변화는 유사하였으며, 모과 물김치의 발효과정 중 젖산균수는
Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at . The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.
