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.
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