Effect of Perilla Oil on Quality Characteristics of Cabbage Kimchi during Fermentation

Abstract

This study investigated the effect of perilla oil on quality characteristics of cabbage Kimchi by the addition of 5, 10, and 20% of perilla oil (PO) or roasted perilla oil (RPO) during fermentation for 6 weeks at 4°C. In all samples, initial pH of cabbage Kimchi for 1 weeks slightly increased and pH gradually decreased, but the optimum pH range of 4.48~5.38 was reached in 6 weeks. Acidity showed reverse tendency of changes in pH during fermentation, showing dramatical increase of acidity range (1.20~2.09%) after 6 weeks. Lactic acid bacteria (LAB) dramatically increased up to 4.48~6.04 log CFU/g in 6 weeks. Especially, Kimchi groups by the additions of PO and RPO indicated more effective on LAB count. Acid value (AV) and peroxide value (POV) Corresponding author: Sung-Gil Choi Tel: +82-55-772-1906 Fax: +82-55-772-1909 E-mail: sgchoi@gnu.ac.kr 256 ... Journal of Agriculture & Life Science 47(6) were does-dependent by the addition of PO and RPO and Kimchi groups of RPO was significantly higher than control and PO. The results showed that AV and POV increased with increasing amount of PO and RPO. In all samples, color value, L, and a, was increased but b was decreased during fermentation. Sensory evaluation including flavor, color and overall acceptability showed that the cabbage Kimchi with addition of 5% PO had best palatability than any other cabbage Kimchies, which was prepared without oil or with RPO.