Effect of Maesil(Prunus mume) Extract on the Nabakkimchi during Fermentation Kim, Yun Hye Major in Information of Cooking & Tourism Graduate School of Information Science Sunchon National University Supervisor : Prof. Jung, Hyun Sook The maesil extract has been known to have bioactive effect and nat...
Effect of Maesil(Prunus mume) Extract on the Nabakkimchi during Fermentation Kim, Yun Hye Major in Information of Cooking & Tourism Graduate School of Information Science Sunchon National University Supervisor : Prof. Jung, Hyun Sook The maesil extract has been known to have bioactive effect and natural preservation ability. To effect utilization for Nabakkimchi, its characteristics should be studied. Therefore, the maesil extract was added in different ratio; 0(control), 4, 8, 12 and 16%(w/w) per volume of water in Nabakkimchi to extend its taste and drink of time. After making Nabakkimchi with maesil extract it was stored in 4℃ incubator, and gathered it to after 0 day, 12 hrs, 7 days, 14 days, 21 days and 28 days. The pH, titration acidity, reducing sugar, NaCl, total microbial counts, lactic acid bacterial, turbidity and Hunter color value were analyzed from Nabakkimchis liquid. The cutting force was analyzed from Nabakkimchis radish by texturometer. The sensory evaluation was analyzed, too The maesil extract was proximate composition of 75.89% of moisture, 0.51% of crude protein, 3.63% of crude fat and 0.38% of crude ash. The pH in Nabakkimchi during fermentation was decreased in all sample groups. Control was mostly decreased but 8% group was least decreased. The titration acidity in Nabakkimchi during fermentation was increased in all sample groups. The more ratio of maesil extract added, the increase rate was decreased during fermentation. The reducing sugar in Nabakkimchi during fermentation was increased up to 14th day in all sample groups but decreased from 21th day. During the fermentation, the content of NaCl in control and 4% sample groups of Nabakkimchi were changed a lot but more ratio of maesil extract was added, the less change occurred. The total microbial counts, lactic acid bacterial number and turbidity in Nabakkimchi during fermentation were increased up to 14th day but decreased from 21st day. During the fermentation, the hunter color L value of Nabakkimchi was decreased but a and b value were increased. The cutting force in Nabakkimchi was decreased in all sample groups during fermentation. During the fermentation of the Nabakkimchi, control and 4% samples group were decreased but other sample groups were increased in color. In sour taste, 8% samples group was maintained during fermentation. In sweet taste, all sample groups were decreased from 12 hrs. The carbonic acid taste was maintained when the more ratio of maesil extract added. The flavor and texture were decreased during fermentation. The overall preference in during fermentation 12% samples group was the highest up to 7th day but 8% samples group was highest from 14th day.
Effect of Maesil(Prunus mume) Extract on the Nabakkimchi during Fermentation Kim, Yun Hye Major in Information of Cooking & Tourism Graduate School of Information Science Sunchon National University Supervisor : Prof. Jung, Hyun Sook The maesil extract has been known to have bioactive effect and natural preservation ability. To effect utilization for Nabakkimchi, its characteristics should be studied. Therefore, the maesil extract was added in different ratio; 0(control), 4, 8, 12 and 16%(w/w) per volume of water in Nabakkimchi to extend its taste and drink of time. After making Nabakkimchi with maesil extract it was stored in 4℃ incubator, and gathered it to after 0 day, 12 hrs, 7 days, 14 days, 21 days and 28 days. The pH, titration acidity, reducing sugar, NaCl, total microbial counts, lactic acid bacterial, turbidity and Hunter color value were analyzed from Nabakkimchis liquid. The cutting force was analyzed from Nabakkimchis radish by texturometer. The sensory evaluation was analyzed, too The maesil extract was proximate composition of 75.89% of moisture, 0.51% of crude protein, 3.63% of crude fat and 0.38% of crude ash. The pH in Nabakkimchi during fermentation was decreased in all sample groups. Control was mostly decreased but 8% group was least decreased. The titration acidity in Nabakkimchi during fermentation was increased in all sample groups. The more ratio of maesil extract added, the increase rate was decreased during fermentation. The reducing sugar in Nabakkimchi during fermentation was increased up to 14th day in all sample groups but decreased from 21th day. During the fermentation, the content of NaCl in control and 4% sample groups of Nabakkimchi were changed a lot but more ratio of maesil extract was added, the less change occurred. The total microbial counts, lactic acid bacterial number and turbidity in Nabakkimchi during fermentation were increased up to 14th day but decreased from 21st day. During the fermentation, the hunter color L value of Nabakkimchi was decreased but a and b value were increased. The cutting force in Nabakkimchi was decreased in all sample groups during fermentation. During the fermentation of the Nabakkimchi, control and 4% samples group were decreased but other sample groups were increased in color. In sour taste, 8% samples group was maintained during fermentation. In sweet taste, all sample groups were decreased from 12 hrs. The carbonic acid taste was maintained when the more ratio of maesil extract added. The flavor and texture were decreased during fermentation. The overall preference in during fermentation 12% samples group was the highest up to 7th day but 8% samples group was highest from 14th day.
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