Abstract
The effect of tuna bone soup extracted with 2% citric acid on the pH value, acidity, calcium content, rupture strength and sensory attributes of kakdugi (radish kimchi) during fermentation at 10°C was investigated.
The addition of the tuna bone extract restrained the decrease in pH value and the increase in acidity, while maintaining the rupture strength of kakdugi, thus prolonging the edible period by over 5 days. The calcium content of kakdugi with the added tuna bone extract was higher than that with added distilled water. The sourness, firmness and overall evaluation of kakdugi were all improved by adding the tuna bone extract.
Adding tuna bone extracted with 2% citric acid was therefore found to be a valuable method for improving the quality of kakdugi.
