Journal of the Korean Home Economics Association (대한가정학회지)

The Korean Home Economics Association (대한가정학회)
권호 표지

Change of Total Bacteria, Lactic bacteria and Textural Parameters during Kimchi Preservation

김치저장중 총세균.유산균 및 물성변화에 관한 연구

  • 임국이 (대전실업전문대학 식품영양과)
  • Published : 1987.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

To obtain basic data for the decvelopment of Kimchi preservation method, optimal ripening Kimchi was air-packaged with polyethylene bag, and followed by the microbiological, firmness and sensory evaluations during storage at 5$^{\circ}C$. 1. Total aerobic count increased in the beginning of storage and then decreased slowly as the number of total Lactic bacteria(anaerobe) in creased. 2. Textural parameters were remarkably changed according to the elapse of storage period. 3. Sensory evaluation showed that the score was decreased considerably 10 days after storage.

Keywords