The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Kimchi Seasoning with Black Garlic

흑마늘을 첨가하여 조제한 김치 양념소의 품질특성

  • Yu, Kwang-Won (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Hwang, Jong-Hyun (Dept. of Food and Nutrition, Korea National University of Transportation) ;
  • Keum, Jong-Hwa (Dept. of Food and Nutrition, Daejeon Health Institute of Technology) ;
  • Lee, Kyung-Haeng (Dept. of Food and Nutrition, Korea National University of Transportation)
  • 유광원 (한국교통대학교 식품영양학과) ;
  • 황종현 (한국교통대학교 식품영양학과) ;
  • 금종화 (대전보건대학교 식품영양학과) ;
  • 이경행 (한국교통대학교 식품영양학과)
  • Received : 2016.08.18
  • Accepted : 2016.10.12
  • Published : 2016.10.31
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Abstract

To enhance the physiological activities and reduce the off-flavor of garlic in kimchi, we manufactured kimchi seasoning replaced with 25~75% black garlic, we evaluated microbiological, physico-chemical and sensory evaluation. The changes of total aerobic and lactic acid bacteria were similar between the control and the kimchi seasoning replaced with black garlic during storage periods. The lightness of the kimchi seasoning replaced with black garlic was lower than that of the control and decrease of lightness was proportional to the concentration of black garlic. The redness and yellowness of the kimchi seasoning replaced with black garlic were decreased to the concentration of added black garlic and changes of the redness in all the samples were slightly increased during storage periods. But the yellowness did not change during storage periods. The changes of pH and acidity did not differ between the control and the samples of replaced with black garlic during storage periods. The sensory parameters including taste and flavor did not differ among treatments during storage periods. But color and overall acceptance of the control and sample replaced with 25% black garlic were higher than those of the samples replaced with 50 and 75% black garlic.

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References

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