Characteristics of low-salt Kimchi prepared with salt replacement during fermentation

摘要

Eleven salt replacements(SR-1-SR-11) composed of NaCl, KCl, MgSO_4, CaSO_4, lysine or glutamic acid were prepared and used for the preparation of low salt Kimchi instead of NaCl alone. Some chemical and microbiological characteristics of the low-salt Kimchi with 2.5 percent salt replacement were determined during the fermentation at 20 deg C. The pH decrease and acidity increase of low-salt Kimchi were slower than those of control Kimchi with NaCl alone. The total number of microorganism in AR-8 Kimchi added L-lysine was lower than that of control Kimchi until 5 days of fermentation. However, there was no difference in the numer of lactic bacteria between low-salt Kimchi and control Kimchi. The growth of yeasts was found to be slow in low-salt Kimchi with AR-8. The low-salt Kimchi with AR-3 showed the hardest texture among the prepared Kimchi. The overall acceptabilities of low-salt Kimchi prepared with AR-1, AR-3 composed of NaCl, KCl, MgSO_4, CaSO_4, and AR-10 added 0.2 percent glutamic acid tothe elements were similar to the control Kimchi.