High-pressure Carbon Dioxide Effect on Kimchi Fermentation
スポンサーリンク
概要
- 論文の詳細を見る
Baechu (Chinese cabbage) kimchi was treated with highpressure carbon dioxide at 70 kg/cm^2 for 24 h. The effect of this treatment on kimchi fermentation during storage at 10℃ was investigated in terms of pH value, titratable acidity, lactic acid bacterial count, and sensory properties. Kimchi samples treated with pressurized CO_2 had relatively a higher pH value, lower titratable acidity, and smaller lactic acid bacterial population than the untreated sample. A sensory evaluation showed that the sourness and overall acceptability of treated kimchi were better than those of the control. The color, flavor and texture were not significantly affected by the treatment. The results indicate that high-pressure CO_2 treatment could be used as one of the applicable nonthermal processes for baechu kimchi preservation.
- 社団法人日本農芸化学会の論文
- 1999-06-23