单 位：
西南大学食品科学学院;西南大学食品科学学院,重庆市特色食品工程技术研究中心
摘 要：
为探究不同韩国泡菜品质特性的差异,揭示不同品种间的差异,本实验选取6种市售韩国泡菜,采用国标方法测定其理化指标和微生物指标。结果显示:泡菜产品的水分含量、PH值差异不显著(P>0.05),氯化钠含量、总酸含量在品种间存在显著差异(P<0.05);发酵15d左右的韩国泡菜产品的乳酸菌总数均显著小于发酵23d左右的韩国泡菜的乳酸菌总数(P<0.05),而菌落总数和酵母菌总数均显著大于处于发酵23d左右的韩国泡菜产品的菌落总数和酵母菌总数(P<0.05),所有泡菜产品的大肠菌群均小于3MNP/g。不同品种韩国泡菜的品质存在显著差异,但均符合进口食品标准。
译 名：
Physico-chemical and Microbiological Characteristics of Kimchi
作 者：
GAN Yi;LI Hong-jun;FU Yang;HE Zhi-fei;Chongqing Special Food Engineering and Technology Research Center,College of Food Science,Southwest University;
关键词：
kimchi;;physico-chemical characteristics;;microorganism
摘 要：
This study was done with the aim to explore the differences in quality characteristics among 6 commercial samples of kimchi.Physico-chemical and microbiological indices of kimchi were detected by national standard methods.The results showed that there was no significant difference in moisture content or pH(P > 0.05),yet a significant difference in salt content and total acidity was observed among different kimchi samples(P < 0.05).The number of lactic acid bacteria of kimchi fermented for about 15 days was less than that fermented for about 23 days(P < 0.05),while the number of aerobic bacteria and yeast of kimchi fermented for about 15 days was more than that fermented for about 23 days(P < 0.05).The number of coliforms in all kimchi products was less than 3 MNP/g.There were significant differences in quality characteristics among these kimchi products,but all samples complied with the quality standards for import.
