Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Kimchi Fermentation and Heat Treatment under Sub-atmosphere

감압하에서의 김치숙성과 열처리

  • 정자림 (효성여자대학교, 식품가공학과) ;
  • 김미향 (효성여자대학교, 식품가공학과) ;
  • 김미정 (효성여자대학교, 식품가공학과) ;
  • 장경숙 (경산대학교 식품과학과) ;
  • 김순동 (효성여자대학교, 식품가공학과)
  • Published : 1994.04.01
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Abstract

This study was carried out to investigate the effect of sub-atmosphere on the fermentation and heat treatment after fermentation of Kimchi. When the results from the conditions of atmosphere and under-atmosphere were compared, the growth of lactic acid bacteria was increased but the growth of aerobic bacteria was decreased under 560mmHg and 360mmHg. The number of total microorganism was decreased and simultaneously damaged to the tissue of Kimchi under 0mmHg. Kimchi fermented under 560mmHg and 360mmHg had longer storage duration than that of atmosphere. Among the several conditions, the result of heat treatment under 460-260mmHg was the best. the treatment for 4 minutes at 80$^{\circ}C$, 2 minutes at 100$^{\circ}C$, and 1 minute at 120$^{\circ}C$ was good in tissue states and storage.

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