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Journal of the Korean Home Economics Association 1993;31(4):193-200.
새우젓 첨가 수준에 따른 김치의 저장중 특성 변화
이화여자대학교 가정교육과
Effects of Level of Salted Shrimp on the Characteristics of Kimchi during Storage
This study was conducted to examine the effects of the level of salted shrimp on the characteristics of kimchi fermented at 20oC for one day and then stored at 4oC for 3 or 6 days. The sensory characteristics, pH, total acidity and salt content of kimchi, prepared to have an equal intensity of salty taste, with three levels of salted shrimp and NaCl, were measured. Instron universal testing machine also was used to examine the firmness of kimchi. As the level of salted shrimp and storage periods increased, intensity of translucency, sour odor, carbonic mouthfeel, toughness and sour taste of kimchi increased while firmness and crispness decreased. There was no significant difference in pH among the kimchies. However, total acidity of kimchi increased as the level of salted shrimp increased and the storage period was extended.
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