View : 28 Download: 0
Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products
- Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products
- Hur S.-W.; Ko M.-S.; Kim M.-R.; Lee H.-R.; Chung S.-J.; Cho M.-S.
- Ewha Authors
- 조미숙; 정서진
- SCOPUS Author ID
- 조미숙; 정서진
- Issue Date
- Journal Title
- Journal of the Korean Society of Food Science and Nutrition
- vol. 44, no. 5, pp. 702 - 708
- Mukeunji; Physicochemical characteristics; Quality characteristics; Sensory properties
- Korean Society of Food Science and Nutrition
- SCOPUS; KCI
- 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.
- Appears in Collections:
- 신산업융합대학 > 식품영양학과 > Journal papers
- Files in This Item:
There are no files associated with this item.
- RIS (EndNote)
- XLS (Excel)
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.