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 journalArticle

29 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 Sep

Keywords

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

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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