Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Calcium Lactate Affects Shelf-life and Firmness of Kimchi

Kim, Soon-Dong;Kim, Mee-Hyang

  • Published : 20031000
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Abstract

Effects of calcium lactate treatment (0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium, texture, color, tissue and sensory quality of kimchi were investigated during fermentation at $10^{\circ}C$. The pH of calcium lactate treated kimchi (CL-kimchi) remained higher than that of the controls throughout the fermentation periods. The total number of microbes of CL-kimchi was lower, while the ratio of lactic acid bacteria against the total microbe was higher than those of the control. The calcium content was 3-5 times higher in CL-kimchi than in the control. The firmness, crisp and AIS contents were remarkably higher as well. Most of the cells of kimchi without calcium lactate stored for 15 days at $10^{\circ}C$ were lost, while cells of CL-kimchi remained relatively stable. In particular, the cell walls of 2% or 3% CL-kimchi were thicker than that of 1 % CL-kimchi. Moreover, evaluation of the pH, acidity and sensory test' showed the shelf-life of 2% CL-kimchi to be 25-30 days, which was 13-15 days longer than that of control products.

Keywords

References

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