88E-13 |
Investigation of methods to extend the most edible stage in Kimchi |
J. H. LEE, S. Y. Kim, W. S. Jung, and S. R. Paek. Zongga Kimchi Research Center, Doosan Food Business Group, Doosan Corporation, 43-2 Mukkye-Ri, Hoengsung-Eub, Hoengsung-Gun, Kangwon-Do, Seoul, 225-800, South Korea The edible stage in Kimchi should be prolonged for commercialization. There have been many reports about the extension of its shelf-life, but those proposed techniques- such as heat treatment, microwave pasteurization, irradiation, etc- were insufficient to apply, due to the resulting disadvantages, in terms of texture, flavor, and safety. In this study, the inhibition method of naturally occurring lactic bacteria in Kimchi was investigated, in order to extend the most edible stage. 1) Investigation of the effect of NaOCl treatment on Kimchi materials. 2) Investigation of the effect of natural antimicrobial agents (AMAs) on inhibition of Kimchi fermentation. 1) Treatment of 10, 50, 100 ppm NaOCl on cabbage and radish for 30 sec, 1 min, 2 min. 2) Addition of 0.05% citric acid, acetic acid, succinic acid, fumaric acid, and chitosan to Kimchi. 3) Use of combination treatment of the most effective treatments among above When cabbage and radish, which have majority in Kimchi, were treated with 100 ppm NaOCl for 2 min, the number of lactic acid bacteria decreased down to 65% of the initial state, leading to extend the edible stage up to 2 more days, comparing to control. The addition of antimicrobial agents showed the significant effect on the extension of edible stage, while not causing the sensory characteristics of Kimchi. 0.1 % Acetic acid was the most effective among organic acids, i.e. up to 3 days. Chitosan also showed 2 more day extention, comparing to control. Finally, the use of combination of the mentioned above showed the extension up to 15 days at 10oC of storage temperature, comparing to control having 7days. The obstacle of commercialization of Kimchi has been thought the short edible stage. This study can be a convenient tool for distributor as well as manufacturer of Kimchi industry.
Session 88E, Fruit & Vegetable Products: Processing
|