Abstract
In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at 5℃. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME BRimproved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.
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