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김치 성분에 관한 연구(제 3 보)

Studies on the Composition of Kimchi (Part 3)

한국식품과학회지 1970년 2권 2호 p.34 ~ 37
정동효,
소속 상세정보
정동효 (  ) - 건국대학교 공과대학 발효공학과

Abstract


The variation of acidity, pH and oxidation-reduction potentials of Dongchimi (a kind of large raddish pickle) during its fermentation was investigated.
Estimation of oxidation-reduction potentials was carried out by the electric method.
1. Acidity was increased-3.5% by lactic acid and pH was decreased 3.4 during Dongchimi fermentation.
2. In Dongchimi, oxidation-reduction potentials was comparatively high (rH above 10) in the earlier stage and then decreased rapidly from rH 15 to 2.0 but slightly increased rH 5.0 in the later stage of the fermentation.
3. It is suggested that the earlier stage of fermentation was more aerobic condition than the later stage.

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