This study was conducted to investigate the effects of red pepper's seed on quality characteristics in fermentation of Baeckkimchi. red pepper's seed was added in different ratio; 0(control), 2, 4 and 6%(w/v) per weight of chinese cabbage in Baeckkimchi and to advance its taste, quality and hypotoni...
This study was conducted to investigate the effects of red pepper's seed on quality characteristics in fermentation of Baeckkimchi. red pepper's seed was added in different ratio; 0(control), 2, 4 and 6%(w/v) per weight of chinese cabbage in Baeckkimchi and to advance its taste, quality and hypotonicity. Baeckkimchis were periodically examined during fermentation at 4℃ for 60 days in refrigerator. For this study, the characteristics of Baeckkimchi on the addition ratio of red pepper' seed were tasted on reducing sugar, vitamic C, free sugar, organic acid, free amino acid, pH, titration acidy, NaCl, lactic acid bacteria, Hunter's color value, cutting force and sensory evaluation. The results are following; The moisture, crude protein, crude fat and crude ash of red pepper's seed were 9.67%, 0.96%, 0.10% and 6.55%, respectively. The other materials were proximate composition of moisture of 87.56%~96.04%, crude protein of 0.32%~5.07%, crude fat of 0.20%~0.54% and crude ash of 1.04%~2.29%. The reducing sugar in Baeckkimchi during fermentation was decreased in all sample groups, control and 6% sample groups were mostly decreased. In all sample groups, there were significant differences among them as fermentation continued. The vitamin C in Baeckkimchi during fermentation was decreased in all sample groups, mostly decreased on 15th day. The free sugar of fructose in Baeckkimchi during fermentation was the highest in control group to 30th day, decreased for 30 days in all sample groups during fermentation, but less changed in all sample groups from 30th day to 60th day. Glucose and sucrose were decreased in all sample groups during fermentation. The content of free sugar was higher in red peppers seed added groups than control. The organic acid in Baeckkimchi during fermentation was increased in oxalic acid and tartaric acid. Malic acid was not detected for 30 days, but increased from 45th day. Acetic acid was increased during fermentation, mostly increased for 30 days. Maleic acid was increased on 45th day. Lactic acid was increased for 30 days in all sample groups, but rapidly decreased from 45th day. Citric acid was increased in all sample groups, the addition of red pepper's seed groups were mostly increased from 30th day, expect control group. The content of total free amino acid in Baeckkimchi during fermentation was decreased to 45th day in control group, but increased from 60th day, 2% group was less changed during fermentation, 4% and 6% groups were decreased to 30th day but increased from 45th day. The content of essential amino acid in Baeckkimchi during fermentation was increased in control group but decreased in 2% group. 4% and 6% groups were decreased to 30th day but increased from 45th day. The ratio of essential amino acid in Baeckkimchi during fermentation was increased in control group to 45th day but decreased from 60th day. 2% and 4% were decreased during fermentation but 6% was increased. The pH in Baeckkimchi during fermentation was decreased in all sample groups. 6% group was less change from 15th day to 45th day, control sample group was mostly decreased during fermentation, significant difference appeared among duration of fermentation and sample groups. The titration acidity in Baeckkimchi during fermentation was the most largely increased from 0th day to 15th day in all sample groups, control and 6% sample groups were increased on 30th day, but the other sample groups were decreased. On the 45th day of fermentation, titration acidity of 2%, 4% and 6% sample groups were increased but control sample group was not. In 6% sample group the biggest decrease showed but in the other sample groups less change occurred. During the fermentation, the content of NaCl in all sample groups were less changed from 15th day to 30th day. On the 45th day of fermentation, 4% group was decreased but the other sample group less change occurred. On 60th day, 6% group was decreased, but the other sample groups were increased. The number of lactic acid bacteria in Baeckkimchi during fermentation, was the biggest in control sample group on 0th day, the more ratio of red pepper's seed added, the lower the number of lactic acid bacteria was. On the 15th day of fermentation was a similar to 0th day's case and all sample groups were increased in the number of lactic acid bacteria. From 30th day to 60th day, all sample group showed decreased number of lactic acid bacteria, not significantly. During the fermentation, the Hunter's color L value was decreased but a and b value were increased in all sample groups. Control sample group was the highest in L value but the lowest in a and b value. The more ratio of red pepper's seed, the lower Hunter color L value was, but the higher a and b value were. According to the test of cutting force by texturometer, all sample groups showed less cutting force as the fermentation continued. All sample groups showed significant difference among them as fermentation continued. According to the result of sensory evaluation, addition of red pepper's seed groups were increased in color as fermentation continued. Flavor decreased a little during fermentation but it increased on the whole. Sour taste, pungent taste and carbonic acid taste showed increase during fermentation, but texture did not. The overall preference showed increase to 30th day in all sample groups, but 4% group showed showed a little decrease on 45th day. The overall preference in Baeckkimchi during fermentation 4% of red pepper's seed was highest.
This study was conducted to investigate the effects of red pepper's seed on quality characteristics in fermentation of Baeckkimchi. red pepper's seed was added in different ratio; 0(control), 2, 4 and 6%(w/v) per weight of chinese cabbage in Baeckkimchi and to advance its taste, quality and hypotonicity. Baeckkimchis were periodically examined during fermentation at 4℃ for 60 days in refrigerator. For this study, the characteristics of Baeckkimchi on the addition ratio of red pepper' seed were tasted on reducing sugar, vitamic C, free sugar, organic acid, free amino acid, pH, titration acidy, NaCl, lactic acid bacteria, Hunter's color value, cutting force and sensory evaluation. The results are following; The moisture, crude protein, crude fat and crude ash of red pepper's seed were 9.67%, 0.96%, 0.10% and 6.55%, respectively. The other materials were proximate composition of moisture of 87.56%~96.04%, crude protein of 0.32%~5.07%, crude fat of 0.20%~0.54% and crude ash of 1.04%~2.29%. The reducing sugar in Baeckkimchi during fermentation was decreased in all sample groups, control and 6% sample groups were mostly decreased. In all sample groups, there were significant differences among them as fermentation continued. The vitamin C in Baeckkimchi during fermentation was decreased in all sample groups, mostly decreased on 15th day. The free sugar of fructose in Baeckkimchi during fermentation was the highest in control group to 30th day, decreased for 30 days in all sample groups during fermentation, but less changed in all sample groups from 30th day to 60th day. Glucose and sucrose were decreased in all sample groups during fermentation. The content of free sugar was higher in red peppers seed added groups than control. The organic acid in Baeckkimchi during fermentation was increased in oxalic acid and tartaric acid. Malic acid was not detected for 30 days, but increased from 45th day. Acetic acid was increased during fermentation, mostly increased for 30 days. Maleic acid was increased on 45th day. Lactic acid was increased for 30 days in all sample groups, but rapidly decreased from 45th day. Citric acid was increased in all sample groups, the addition of red pepper's seed groups were mostly increased from 30th day, expect control group. The content of total free amino acid in Baeckkimchi during fermentation was decreased to 45th day in control group, but increased from 60th day, 2% group was less changed during fermentation, 4% and 6% groups were decreased to 30th day but increased from 45th day. The content of essential amino acid in Baeckkimchi during fermentation was increased in control group but decreased in 2% group. 4% and 6% groups were decreased to 30th day but increased from 45th day. The ratio of essential amino acid in Baeckkimchi during fermentation was increased in control group to 45th day but decreased from 60th day. 2% and 4% were decreased during fermentation but 6% was increased. The pH in Baeckkimchi during fermentation was decreased in all sample groups. 6% group was less change from 15th day to 45th day, control sample group was mostly decreased during fermentation, significant difference appeared among duration of fermentation and sample groups. The titration acidity in Baeckkimchi during fermentation was the most largely increased from 0th day to 15th day in all sample groups, control and 6% sample groups were increased on 30th day, but the other sample groups were decreased. On the 45th day of fermentation, titration acidity of 2%, 4% and 6% sample groups were increased but control sample group was not. In 6% sample group the biggest decrease showed but in the other sample groups less change occurred. During the fermentation, the content of NaCl in all sample groups were less changed from 15th day to 30th day. On the 45th day of fermentation, 4% group was decreased but the other sample group less change occurred. On 60th day, 6% group was decreased, but the other sample groups were increased. The number of lactic acid bacteria in Baeckkimchi during fermentation, was the biggest in control sample group on 0th day, the more ratio of red pepper's seed added, the lower the number of lactic acid bacteria was. On the 15th day of fermentation was a similar to 0th day's case and all sample groups were increased in the number of lactic acid bacteria. From 30th day to 60th day, all sample group showed decreased number of lactic acid bacteria, not significantly. During the fermentation, the Hunter's color L value was decreased but a and b value were increased in all sample groups. Control sample group was the highest in L value but the lowest in a and b value. The more ratio of red pepper's seed, the lower Hunter color L value was, but the higher a and b value were. According to the test of cutting force by texturometer, all sample groups showed less cutting force as the fermentation continued. All sample groups showed significant difference among them as fermentation continued. According to the result of sensory evaluation, addition of red pepper's seed groups were increased in color as fermentation continued. Flavor decreased a little during fermentation but it increased on the whole. Sour taste, pungent taste and carbonic acid taste showed increase during fermentation, but texture did not. The overall preference showed increase to 30th day in all sample groups, but 4% group showed showed a little decrease on 45th day. The overall preference in Baeckkimchi during fermentation 4% of red pepper's seed was highest.
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