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Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products

Title
Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products
Authors
Hur S.-W.Ko M.-S.Kim M.-R.Lee H.-R.Chung S.-J.Cho M.-S.
Ewha Authors
조미숙정서진
SCOPUS Author ID
조미숙scopus; 정서진scopus
Issue Date
2015
Journal Title
Journal of the Korean Society of Food Science and Nutrition
ISSN
1226-3311JCR Link
Citation
vol. 44, no. 5, pp. 702 - 708
Keywords
MukeunjiPhysicochemical characteristicsQuality characteristicsSensory properties
Publisher
Korean Society of Food Science and Nutrition
Indexed
SCOPUS; KCI scopus
Abstract
The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased. © 2014, J Korean Soc Food Sci Nutr. All Rights Reserved.
DOI
10.3746/jkfn.2015.44.5.702
Appears in Collections:
신산업융합대학 > 식품영양학과 > Journal papers
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