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박우포(Woo Po Park),김재욱(Ze Uk Kim) 한국응용생명화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.3
Effect of salt concentration of brined Chinese cabbage on the Kimchi fermentation was investigated. The salt concentration range was 1-5% and chemical characteristics of pH, acidity and ascorbic acid were measured during fermentation at 25℃. Fermentation rate was also calculated from the CO₂ production. It was found that the higher salt concentration caused a significant decrease in the maximum value of fermentation rate and pH reduction. Ascorbic acid content was rapidly decreased initially, followed by increase to maximum and slowely decreased thereafter. This change was more apparent at higher salt concentration(Received July 3, 1991, Accepted August 18, 1991).
박우포,김재욱 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.3
Several spices in the range of 1∼3% (w/w) were added during Kimchi preparation in order to investigate their effects on the chemical changes and fermentation rate. The results showed that addition of red pepper powder by 2% slightly increased the fermentation rate reaching max. value after 36 hours, while 3% addition gradually increased its rate without max. point. Generally higher reducing; sugar and acidity were measured for red pepper added Kimchi. The fermentation rate and its max. point were significantly increased as more garlic added and the max. value of ascorbic acid produced was also increased. Little effects were found for Welsh onion and ginger on Kimchi fermentation.
박우포,김재욱 한국농화학회 1991 Applied Biological Chemistry (Appl Biol Chem) Vol.34 No.3
The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of 1∼3% and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.