Earticle

초록

영어

In this study, we have attempted to characterize the effects of encapsulated mustard oil with regard to the extension of the shelf life of kimchi. The quantity of mustard oil or encapsulated mustard oil added to the brined cabbage in this study was 0.05%(w/w). Overall, the fermentation processes in the encapsulated mustard oil-added kimchi (EMO) and mustard oil-added kimchi (MO) occurred at a slower rate than in the controls. The periods during which the MO and EMO kimchi samples were edible were prolonged for more than two weeks, according to measurements of pH, total acidity, and microbial changes. The overall acceptability of EMO was superior to MO throughout the entirety of the fermentation period. Sensory evaluation verified that EMO yielded a more favorable product than the MO and control varieties. Encapsulated mustard oil can be employed as a natural food additive to prolong the shelf life of kimchi, via an induced delay of the fermentation process.

목차

Abstract
 Introduction
 Materials and Methods
 Results and Discussion
 Acknowledgments
 References

키워드

저자

• Kim, Mi-Jeong [ Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University ]
• Ha, Jee-Yun [ Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University ]
• Yun, Ye-Rang [ Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University ]
• Noh, Jeong-Sook [ Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University ]
• Song, Yeong-Bok [ Sejeon Research Institute of Food Science and Technology ]
• Song, Yeong-Ok [ Department of Food Science and Nutrition/Kimchi Research Institute, Pusan National University ] Corresponding author

참고문헌

발행기관

간행물

표지보기 관심저널 등록

• 간행물명

  Food Science and Biotechnology

• 간기

  격월간

• pISSN

  1226-7708

• 수록기간

  1992~2009

• 십진분류

  KDC 574 DDC 664