Fermentation and Quality Characteristics of Kwamaegi added Kimchi

摘要: The effects of kwamaegi (0, 6, 12 and 18%, all w/w) on the quality characteristics Kimchi during fermentation at were investigated. mixtures are denoted KK. late decrease in pH KK was lower than that control. number total microbes (T) controls fermented for 14 days did not differ, range , whereas numbers lactic acid bacteria (L) higher controls. L/T(%) 78.41 control, 85.76 6% 16% or 18% samples. hardness tissue () control (). content alcohol-insoluble substances juice (1.281.08 g/100 g) (1.45 g). In sensory evaluation, appearance texture better those Although some fishy flavor noted KK, this affect acceptability. Sourness less, ripened taste overall acceptability (especially 12% KK) compared to