Effects of Mashed Red Pepper on the Quality Characteristics of Kimchi

• Published in: Han'guk Sikp'um Yŏngyang Kwahakhoe chi Vol. 40; no. 12
• Main Authors: Hwang, I.G., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Kim, H.Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Hwang, Y., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Yoo, S.M., National Academy of Agricultural Science, RDA, Suwon, Republic of Korea, Jeong, H.S., Chungbuk National University, Cheongju, Republic of Korea, Lee, J.S., Chungbuk National University, Cheongju, Republic of Korea, Kim, H.Y., Yongin University, Yongin, Republic of Korea
• Format: Journal Article
• Language: Korean
• Published: 01.12.2011
• Subjects: ALIMENT FERMENTE; ALIMENTOS FERMENTADOS; FERMENTACION; FERMENTATION; FERMENTED FOODS; mashed red pepper; quality characteristics
• ISSN: 1226-3311
• DOI: 10.3746/jkfn.2011.40.12.1769

This study was carried out to investigate the changes in the quality characteristics of Kimchi with mashed red pepper (Capsicum annuum L.) added during 12 days of fermentation at 20℃. The moisture content of Kimchi increased according to the addition of mashed red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The total bacterial and lactic acid bacterial counts of Kimchi with additional mashed red pepper sharply increased until the 2 day mark, then gradually increased thereafter. The initial pH and total acidity of Kimchi with additional mashed red pepper showed a range of 5.67~5.88 and 0.18~0.21, respectively. The pH and total acidity rapidly changed within a range of 4.26~4.72 and 0.50~0.70%, respectively, until the 2 day mark. The reducing sugar content sharply decreased until the 2 day mark, then gradually decreased afterwards. It decreased with increasing levels of mashed red pepper. A sensory evaluation indicated that Kimchi with 50% or 75% additional mashed red pepper was better than that of other Kimchi.