抄録
These experiments were carried out to evaluate qualities of some commercial Kimuchi. The bacterial quality was determined by the total bacterial counts and presence of coliform organisms. The preferability and attitude to Kimuchi were organoleptically evaluated by 307 female students. The results were as follows:
1. The mean pH value, sodium chloride concentration, total bacterial counts were 5.14,2.75%, and 6.22/g (logarithum), respectively. Coliform organisms were detected in 15 samples(41.7%)of total samples, which were found mainly to be Citrobacter freundii and Klebsiella aerogenes types.
2. The female students preferred such pickles as Kimuchi, Asazuke, Umeboshi, Takuanzuke, and Fukujinzuke but disliked Nukazuke and Misozuke, and did not possitively evaluate to Narazuke, Wasabizuke and Suzuke.
3. They indicated as attitude to Kimuchi that it was a food having characteristic, intense, stimulative and heavy flavor and lasting aftertaste.
