Fermentation Control of Kimchi by High-Pressure Treatment and Characteristics
-
- SASAGAWA Akihiko
- Nagaoka University of Technology
-
- HOSHINO Jun
- Research Institute, Echigoseika Co., Ltd.
-
- KOBAYASHI Atsushi
- Research Institute, Echigoseika Co., Ltd.
-
- NISHIUMI Tadayuki
- Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University
-
- SUZUKI Atsushi
- Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University
-
- FUJII Tomoyuki
- Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
-
- KONISHI Tetsuya
- Department of Food Science, Niigata University of Pharmacy and Applied Life Sciences
-
- YAMAZAKI Akira
- Research Institute, Echigoseika Co., Ltd.
-
- YAMADA Akifumi
- Nagaoka University of Technology
Bibliographic Information
- Other Title
-
- 圧力処理によるキムチの発酵制御とその特徴
- アツリョク ショリ ニ ヨル キムチ ノ ハッコウ セイギョ ト ソノ トクチョウ
Search this article
Abstract
The commercial-scale feasibility of high-pressure treatment to fermented foods was investigated, with attention given to the fact that the pressure resistance varies with the kind of microorganism. Kimchi was chosen because lactic acid bacteria had been found to be separated from yeast by pressure application of 300 MPa (20°C), and subjected to pressure treatment to investigate the microbiological, physicochemical and sensory changes with the progress of fermentation. Pressure application of 300 MPa (20°C) to Kimchi for 5 minutes slightly decreased the number of lactic acid bacteria, while completely inactivated the yeast to prevent expansion of the Kimchi-containing package during the storage. The pressure treatment also reduced the generation of lactic acid, the drop in pH value and the decrease of glucose and fructose contents. Although the pressure-treated Kimchi showed increased color difference and translucence, the breaking stress was not changed. The sensory tests demonstrated the advantages of pressure-treated Kimchi, to confirm the improvement of shelf life of Kimchi.
Journal
-
- The Review of High Pressure Science and Technology
-
The Review of High Pressure Science and Technology 16 (2), 167-178, 2006
The Japan Society of High Pressure Science and Technology
- Tweet
Details 詳細情報について
-
- CRID
- 1390001204381720960
-
- NII Article ID
- 10017568941
-
- NII Book ID
- AN10452913
-
- ISSN
- 13481940
- 0917639X
-
- NDL BIB ID
- 7982089
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed