Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Effect of Grapefruit Seed Extract on Kimchi Fermentation

Park, Woo-Po;Park, Kyu-Dong;Cho, Sung-Hwan

  • Published : 1996.06.30

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Abstract

Effect of grapefruit seed extract (GFSE) on kimchi fermentation was investigated at concentrations of 50, 100, 300 and 500 ppm. Addition of 500 ppm GFSE showed the highest pH during fermentation at $20^{\circ}C$ and the lowest titratable acidity compared to other samples. The difference in total microbial count between the untreated control and the treatment was largest at day one, but became smaller thereafter. Total microbial count was larger than lactic acid bacteria count right after the preparation of kimchi, but they were similar after three days. Sensory evaluation of three-day-old kimchi samples showed a significant difference (p<0.05) between the control and the treatment in odor, color and taste, except for the one with 50 ppm GFSE whose taste was not significantly different from the control.

Keywords

References

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