Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics of Allium victorialis Mul-kimchi during Fermentation

저장기간에 따른 산마늘 물김치의 품질특성

  • Park, Geum-Soon (Faculty of Food Technology and Service, Catholic University of Daegu) ;
  • Kim, Gui-Sun (Department of Hotel Culinary Art, Gumi Daegu)
  • 박금순 (대구가톨릭대학교 외식식품산업학부) ;
  • 김귀순 (구미 1대학 호텔조리계열)
  • Published : 2008.12.31
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Abstract

This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at $4^{\circ}C$ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within $1.0{\sim}1.5%$ during fermentation. Hunter's color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.

Keywords

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