Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes of Vitamin C and Chlorophyll Contents in Oi-Kimchi with Storage time

저장기간에 따른 오이김치의 비타민 C 및 클로로필 함량변화

  • Park, Mi-Lan (Food Processing and Service Management, College of Natural Resources, Yeungnam University) ;
  • Lee, Yeon-Jung (Department of Food service management, Gyeongju University) ;
  • Kozukue, Nobuyuki (Department of Human Ecology, Yeungnam University) ;
  • Han, Jae-Sook (Uiduk University) ;
  • Choi, Suk-Hyun (Department of Food & Beverage Culinary, Kyungdong College of Techno-Information) ;
  • Huh, Sung-Mee (Department of Food Science, Andong Science College) ;
  • Han, Gyeong-Phil (Food Processing and Service Management, College of Natural Resources, Yeungnam University) ;
  • Choi, Soo-Keun (Department of Food service management, Gyeongju University)
  • Published : 2004.10.31
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Abstract

This study was carried out to examine the changes of pH, chlorophyll, chlorophyll patterns and ascorbic acid contents, and sensory evaluation in Oi-Kimhi by the different periods of storage. The contents of chlorophyll a and b were 52.2% and 14.44% at storage 0 days, 20.67% and 16.99% at storage 11 days,0% at storage 14 days, and decreased with storage times increased. But, phephorbide a and b were increased with storage times increased until storage 11 days, and were 28.44% and 1.25% at storage 0 days,42.63% and 15.79% at storage 11 days,0% at storage 12, 14 days. The contents of ascorbic acid were increased until storage 4 days, but afterwards were decreased with storage times increased, and were 2.57mg% at storage 0 days, 5.49mg% and 2.95mg% at storage 11 days, 0% at storage 14 days. Sensory evaluations of appearance, flavor, taste, texture, overall acceptability showed the highest at storage 8 days, and disliked after storage 10 days.

우수한 알카리성 식품이자 발효식품인 오이김치를 직접 제조하여 저장기간별로 글로로필, 비타민 C의 함량의 변화를 측정하고 관능검사를 실시하여 오이김치의 저장기간별 선호도를 조사하였다. 클로로필은 클로로필 a의 경우 저장 0일 52.21%, 저장 11일 20.67%, 저장 14일은 분포를 보이지 않았고 클로로필 b의 경우는 저장 0일 14.44%, 저장 11일 16.99%. 저장 14일까지는 클로로필 a와 마찬가지로 분포를 나타내지 않았다. 반면에 Phephorbide a의 경우는 저장 0일 28.44%. 저장 5일 31.20%. 저장 11일 42.63%로 증가하였으나, 저장 12일에서 14일까지는 분포하지 않았다. Phephorbide b의 경우는 저장 0일 1.25%,저장 1일 10.55%, 저장 11일 15.79%로 증가하였으며 저장 12일에서 14일까지는 분포하지 않았다. Pheophytin a의 경우는 서장 0일 2.85%, 저장 11일 3.92%, 저장 12일에서 14일까지는 소실되었고, Pheophytin b는 저장 0일 0.62%, 저장 5일 1.71%로 증가하다가 저장 11일에서 14일은 분포하지 않았다. 비타민 C는 저장 0일 2.57(mg/100g), 저장 4일 5.49(mg/100g)으로 증가, 저장 11일 2.95(mg/100g)으로 감소, 저장 14일에는 소실되었다. 관능평가는 외관, 냄새, 맛, 질감, 종합적인 맛에서 유의미한 차이를 보였는데, 저장 8일에서 가장 높은 선호도를 나타내었고, 저장 10일부터는 낮은 선호도를 보였다.

Keywords

References

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