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- W816119462 abstract "To investigate the fermentation characteristics of Kimchi which was made at and stored at and , pH, total acid, total microbes, lactic acid bacteria cell count, dissolved content, reducing sugars and temperature at the center of Kimchi jar were measured and to know how much Japanese like to have Korean traditional Kimchi, Kimchi samples with 1.0, 2.0 and 3.0% salt contents were prepared and surved to panelist at . Sensory evaluation of Kimchi in terms of appearance, texture, carbonated mouthfeel, salty taste, sour taste, peppery taste and overall acceptability was done by scoring system with maximum 7 points and was analyzed statistically by SAS program. The results of fermentation of Kimchi which was made at and stored at were as follows: pH and total acid content of Kimchi which was stored at for 4 days were almost same as those of Kimchi at for 48 days. Cell counts of total microbes and lactic acid bacteria in Kimchi which was stored at for 2 days and at , respectively. Time and temperature at the center of Kimchi jar during fermentation was took 25 and 35 hours to get to from initial temperature, respectively. Japanese who had experiences in eating Kimchi liked Korean traditional Kimchi with 2.0% of salt content. Sensory evaluation of Japanese consumer on peppery taste and overall acceptability of Kimchi showed significant difference (P" @default.
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- W816119462 date "1998-01-01" @default.
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- W816119462 title "Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature" @default.
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