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.
초록· 키워드
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The quality of Dolsan leaf mustard (Brassica juncea) kimchi was evaluated by measuring microbial growth and changes in texture, color and minerals as sensitive indicators in order to determine the best storage conditions during a 7 week storage time at 2±1oC. After storing at 2±1oC for 2 weeks, the samples had total viable counts of 8.8 log cfu/g from their initial control load of 3.7 log cfu/g, while the number of lactic acid bacteria was 4.9 log cfu/g from the initial number of 3.4 log cfu/g. The samples stored at 2±1oC for 3 weeks showed a 2.5-fold (3.3×107 dyne/cm2) and 3.3-fold (2.6×107 dyne/cm2) reduction (p<0.05) in the hardness of stem and leaf compared to the initial hardness. The stem parts stored at 2±1oC for 3 weeks had higher ‘L’ and ‘a’ values than the initial samples (p<0.05), while the leaf parts stored at 2±1oC for 5 weeks had lower ‘a’ values than the initial samples (p<0.05). There was an increase in the concentration of Mg, Na, Fe and Zn after storing at 2±1oC for 7 weeks, while the concentration of Ca and Cu decreased during the same fermentation period.
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