김치저장 중 최적의 맛 유지를 위한 김치냉장고 발효 · 보관 모드의 개발

• Published in: Han'guk Sikp'um Kwahakhoe Chi = Korean Journal of Food Science and Technology Vol. 50; no. 1; pp. 44 - 54
• Main Authors: 문송희(Song Hee Moon), 김은지(Eun Ji Kim), 김은정(Eun Jeong Kim), 장해춘(Hae Choon Chang)
• Format: Journal Article
• Language: Korean
• Published: Seoul 한국식품과학회 01.02.2018; Korean Society of Food Science & Technology
• Subjects: Acidity; Bacteria; Fermentation; Kimchi; Lactic acid; Lactic acid bacteria; Spring; Winter; 식품과학; kimchi refrigerator; long-term storage; fermentation · storage; kimchi; lactic acid bacteria; fermentation; storage
• ISSN: 0367-6293; 2383-9635
• DOI: 10.9721/KJFST.2018.50.1.44

To maintain the best quality of kimchi during long-term storage, we developed a fermentation · storage mode for the kimchi refrigerator. The optimal kimchi fermentation temperature was determined to be 6°C with fermentation time of 4-7 days in winter and 3-5 days in spring and fall. Based on these results, the fermentation · storage mode conditions were programmed to consist of a fermentation temperature of 6°C and fermentation times of 111 h in winter and 58 h in spring/fall. When kimchi was stored under the developed fermentation · storage mode conditions, the total acidity of kimchi was almost the same as that of the control kimchi (stored −2- −1°C for 12 weeks). However, the number of lactic acid bacteria (LAB) and Leuconostoc sp. in kimchi were higher (101 -102 CFU/mL) than those in the control kimchi during storage. In addition, kimchi fermented and stored under the fermentation · storage mode clearly received higher scores for overall preference than the control kimchi.