Study of mei puree and lactic acid additives on kimchi products

• Main Authors: Chien,Shally, 簡莎俐
• Other Authors: Hsieh,Shu-Ling
• Format: Others
• Language: zh-TW
• Published: 2011
• Online Access: http://ndltd.ncl.edu.tw/handle/70096947511937107844

碩士 === 國立高雄海洋科技大學 === 水產食品科學研究所 === 99 === Kimchi of the raw materials for Chinese cabbage, were salted and desalination, then add garlic, ginger, green onion, onion, pepper, salt, and pickled fish sauce , through natural fermentation with a unique flavor by the fermentation products. Kimchi found in supermarkets can be stored up to one month in cold temperature, However, the traditional market in the sale or storage because the temperature control when the poor, so that large fluctuations in temperature, which makes it difficult to control the quality of its quality. For example, the rise of storage temperature will lead to the fermentation speed of germs, which in turn will produce gas or even the excessive sourness. Therefore, this study incorporates the method of adding mei puree and lactic acid pickling pre-adjusted solution in the production of Kimchi (divided into no addition, mei puree + lactic acid, three groups of lactic acid), and then store the pickled products at room (25~27℃) and low temperatures (2 ~4℃). And explore the different groups of Kimchi products in the fermentation process pH value, acidity, color, flora changes and sensory evaluation of the determination. The pickling period at room temperature, the "no addition" group, the growing rates of total plate counts and lactic acid bacteria counts, and the bacterial counts are the greates, followed by "lactic acid" group, and the lowest number of bacteria is "mei puree + lactic acid" group. In terms of pH value, pH value of the "no addition" group declines rapidly, although the initial pH value lower of "lactic acid" and "mei puree + lactic acid" the two groups, but the stable during the fermentation balance, the final pH value of the three groups are similar. In terms of acidity, acidity continues to increase as the fermentation progresses, with the highest being the "no addition" group, followed by "lactic acid" group, the lowest being "mei puree + lactic acid" group. In terms of color, the pickled or salted late have shown early, "mei puree + lactic acid" and "lactic acid" show better results than the "no addition" group in both the early and later stages of fermentation. In terms of consumer preferences, "lactic acid" shows the best overall performance in both early and later stages of fermentation, while the "no addition" group performance is poor. During the period of low-temperatured fermentation, the total plate counts and lactic acid bacteria of the “no addition” group increase more rapidly than those of “mei puree + lactic acid” and “lactic acid”. During the 3-5 week period of fermentation, of the “no addition” group total bacteria counts are higher than those of "mei puree + lactic acid" and "lactic acid" by 4 log CFU/g or more. In terms of acidity, pH value, or color, the changes are similar to the fermentation period at room temperature. In terms of consumer preferences, "lactic acid" and "mei puree + lactic acid" perform better at initial stages of fermentation period than the "no addition" group, while "mei puree + lactic acid" have overall performance during the later stage of fermentation. The results show that the pH pre-adjusted with mei puree and lactic acids can not only efficiently control the growth of microorganism, maintain its coloring, enjoy consumer preferences, but also make Kimchi edible right from the beginning and reach the target of extending its period of shelf-life.