Efface of Liquid Calcium Addition on the Quality of Kimchi during Fermentation

This study was carried out to investigate the effect of liquid calcium(LC) on the quality of kimchi during fermentation. LC retarded the decreasing rate of pH and the increasing rate of titratable acidity during fermentation at , and the effect was more conspicuous at than at in each LC type. Microbial counts of total and lactic acid bacteria were lower in LC added kimchi than control before 8 days but higher in LC added kimhi after 8 days. Changes in color of a value were gradually increased, but L and b value were decreased. Calcium content of added LC on kimchi; A concentration were and B concentration were .