Raw Material Information
Elevating Kimchi Research, Expanding Global ValueBank of Kimchi Resources and Information
Raw Material Information
Quality Characteristics
-
Gyeonggi-do -
Gyeongsangbuk-do -
Jeollanam-do
Total length (cm)
Texture (g)
Moisture Content (%)
Soluble Solids Content (Brix, %)
Total Viable Count (Log CFU/g)
Coliform Count (Log CFU/g)
| Origin | Gyeonggi-do | Gyeongsangbuk-do | Jeollanam-do | |
|---|---|---|---|---|
| Length (cm) | 26.80 ± 1.15 | 29.70 ± 1.68 | 34.60 ± 1.98 | |
| Texture (g) | 790.8 ± 96.1 | 926.0 ± 99.8 | 861.0 ± 74.6 | |
| Moisture Content (%) | 92.60 ± 0.12 | 94.63 ± 0.05 | 94.87 ± 0.27 | |
| Soluble Solids Content (Brix, %) | 4.30 ± 0.0 | 2.80 ± 0.0 | 2.97 ± 0.6 | |
| Microbial Count (Log CFU/g) | Total Viable Count | 6.50 ± 0.14 | 7.43 ± 0.06 | 7.59 ± 0.07 |
| Coliform Count | 4.37 ± 0.05 | 3.79 ± 0.05 | 6.28 ± 0.05 | |