The effect of oyster shell powder on the extension of the shelf-life of Kimchi

Yang Mun Choi, Jong Hyun Whang, Jin Man Kim, Hyung Joo Suh

    Research output: Contribution to journalArticlepeer-review

    46 Citations (Scopus)

    Abstract

    The effect of shell powder addition (0%, 0.05%, 0.1% and 0.5%) on the pH, titratable acidity, lactic acid contents, microbial counts, and sensory evaluation of Kimchi was studied for prolonging its shelf-life. With the addition of shell powder with 0.5%, the changing rates of pH, the acidity and the lactic acid contents were retarded, resulting in the slowest change and the highest final pH. The sourness, crispness and overall evaluation of 0.5% shell powder-treated Kimchi were remarkably improved. And, the bitterness of 0.5% shell powder-treated Kimchi was also lower than the control. The addition of shell powder with 0.5% enhanced the shelf-life and the quality of Kimchi for preservation and consumption.

    Original languageEnglish
    Pages (from-to)695-699
    Number of pages5
    JournalFood Control
    Volume17
    Issue number9
    DOIs
    Publication statusPublished - 2006 Sept

    Keywords

    • Kimchi
    • Sensory evaluation
    • Shelf-life
    • Shell powder

    ASJC Scopus subject areas

    • Biotechnology
    • Food Science

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