된장 첨가가 김치 발효에 미치는 영향
Effect of Added Doenjang (Ssoybean Paste) on the Kimchi (Fermented Korean Cabbage) Fermentation
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초록
The potential use ofDoenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28 d at constant temperature (10℃). The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5% (w/w) Doenjang (p < 0.05). All data indicated that the color and taste propertiesof KD were improved by addition of Doenjang during fermentation.
Abstract
The potential use ofDoenjang in place of salted-fish juice as an ingredient in Kimchi fermentation was examined, to improve Kimchi qualities such as flavor and taste. Quality characteristics were monitored during progressive fermentation of Kimchi with Doenjang (KD) at 7 d intervals for 28 d at constant temperature (10℃). The data showed that the pH of KD was somewhat lower than that of the control as fermentation progressed. The titratable acidity in KD was linearly proportional to the pH change. Both the growth of lactic acid bacilli and total bacteria in Kimchi were inhibited in KD compared to control. In terms of color, the L, a, and b values of KD were all lower than those of control. In sensory evaluation, the taste, flavor, color, and overall acceptability of the new form of Kimchi were increased significantly by addition of 5% (w/w) Doenjang (p < 0.05). All data indicated that the color and taste propertiesof KD were improved by addition of Doenjang during fermentation.
참고문헌 (24)
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