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한국자원식물학회 / v.11, no.1, 1998년, pp.111-117 
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나박김치의 저장성 향상을 위한 Chitosan 첨가의 효과
( Effect of Chitosan on Storage Stability of Nabak Kimchi ) |
| 전순실; 순천대학교 식품영양학과;
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| 초 록 |
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| The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{circ}C$. |
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| 키워드 |
| Kimchi;fermentation;reducing sugar;free amino acid; |
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한국자원식물학회지 / v.11, no.1, 1998년, pp.111-117
한국자원식물학회
ISSN : 1226-3591
UCI : G100:I100-KOI(KISTI1.1003/JNL.JAKO199811920279889)
언어 : 한국어 |
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| 논문 제공 : KISTI 한국과학기술정보연구원 |
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