지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 1986.3
- 수록면
- 39 - 44 (6page)
이용수
초록· 키워드
오류제보하기
Kacdugi fermented in the subatomospheric pressure(350㎜Hg) and polyethylene film package to improve the quality and to investigate the effect of fermentative control at 25℃. Brix degree, acidity, vitamin C content and number of total microbe and Lactobacilli was determined and also, the edible period of kacdugi was checked up by sensory assessment.
The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.
The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.
The increasing rate of brix degree during kacdugi fermentation was high in the subatomo-spheric pressure, but decreased at the last period of fermentation as same tendency to the control, and it was preferably increased at the last period of fermentation in the polyethylene film package. However, the acidity was higher in the control than sbuatomospheric pressure but it was low in the polyethylene film package. Vitamin C content was high in the control at beginning and middle period of fermentation but high in sbuatomospheric pressure, and was low in the polyethylene film package at the last period of fermentation. The number of Lactobacilli was more in the subatomospheric pressure and polyethylene film package than the control, but it was suddenly incressed for the total microbe in the polyethylene film package at last period of fermentation.
The edible periods of kacdugi by the sensory assessment of sour flavor, hardness and complex flavor was second days in the control. third days in the polyethylene film package, and fifth days in the subatomospheric pressure after soaking.
목차
Abstract
緖論
材料 및 方法
結果 및 考察
結果 및 要約
參考文獻
참고문헌 (0)
참고문헌 신청함께 읽어보면 좋을 논문
논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
-
The effect of pre-fermentation periods on preventing pressure build-up/volume expansion of Kimchi packages
한국식품영양과학회 학술대회발표집
2015 .08
-
A Study on Fermentation Properties of Commercial Kimchi on Fermentation Temperature and Storage Period
한국식품영양과학회 학술대회발표집
2013 .11
-
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
Food Science and Biotechnology
2003 .08
-
Thermal - and Bio - degradation of Starch - Polyethylene Films Containing High Molecular Weight Oxidized - Polyethylene
Journal of Food Science and Nutrition
1998 .03
-
발효숙성온도를 달리한 갓 김치의 저장중 이화학적 특성 변화
한국식품영양과학회지
1995 .10
-
한국잔디 및 한지형 잔디의 초봄 그린업 촉진
Weed&Turfgrass Science
2005 .12
-
포장김치의 저장성에 미치는 폴리에틸렌 필름의 표면처리 효과
Food Science and Preservation
2003 .06
-
Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer
한국식품영양과학회 학술대회발표집
2015 .08
-
사과식초 제조를 위한 사과주스의 알코올발효 특성 모니터링
Food Science and Preservation
2011 .12
-
반응표면분석법을 이용한 오디액의 유산발효 조건 최적화
한국식품영양과학회지
2019 .05
-
효모 종류에 따른 참외의 알코올발효 특성
Food Science and Preservation
2011 .10
-
발효온도 및 소금농도에 따른 배추김치의 발효 특성
Applied Biological Chemistry
2000 .01
-
밤의 Polyethylene Film 밀봉 저장 효과
한국식품과학회지
1985 .10
-
Assessment and Applications of Multi-Degradables Polyethylene Films as Packaging Materials
Food Science and Biotechnology
2006 .02
-
Effect of Packaging on Keeping Quality of Fresh Ginseng
Food Science and Preservation
1994 .12
-
숙성온도가 된장의 품질에 미치는 영향
Korean Journal of Agricultural Science
2008 .06
-
수확시기 및 감압밀봉처리가 떫은감 저장성에 미치는 영향
한국원예학회 학술발표요지
1997 .05
-
Reflected Light Improves Berry Quality and Phenolic Content of Vitis vinifera cv. Askary
HORTICULTURE ENVIRONMENT and BIOTECHNOLOGY
2010 .02
이 논문의 저자 정보
최근 본 자료
댓글(0)
0
UCI(KEPA) : I410-ECN-0101-2009-511-018088603