NoteHigh - pressure Carbon Dioxide Effect on Kimchi Fermentation Seok - In HoNG
نویسنده
چکیده
ty, lactic acid bacterial count, and sensery properties. Kimchi sainples treated with pressurized C02 had relatiyely a higher pH value, lower titratable acidity, and smaller lactic acid bacterial population than the untreated sample. A sensory eyaluation showed that the soumess alld overall acceptability of trettted kimchi were better than those ef the contro]. The color, flayor and texture were not signtacantly affected by the treatment. The reslllts indicate that high-pressure C02 treatment could be llsed as one ef the applicable nonthermal processes for baechu kimchi
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