TY - JOUR
T1 - Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji Products
AU - Hur, Sung Won
AU - Ko, Myeung Sin
AU - Kim, Mi Ran
AU - Lee, Hye Ran
AU - Chung, Seo Jin
AU - Cho, Mi Sook
N1 - Publisher Copyright:
© 2014, J Korean Soc Food Sci Nutr. All Rights Reserved.
PY - 2015/5/1
Y1 - 2015/5/1
N2 - The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.
AB - The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.
KW - Mukeunji
KW - Physicochemical characteristics
KW - Quality characteristics
KW - Sensory properties
UR - http://www.scopus.com/inward/record.url?scp=84930021202&partnerID=8YFLogxK
U2 - 10.3746/jkfn.2015.44.5.702
DO - 10.3746/jkfn.2015.44.5.702
M3 - Article
AN - SCOPUS:84930021202
VL - 44
SP - 702
EP - 708
JO - Journal of the Korean Society of Food Science and Nutrition
JF - Journal of the Korean Society of Food Science and Nutrition
SN - 1226-3311
IS - 5
ER -