한국식품영양과학회지 (Journal of the Korean Society of Food Science and Nutrition)

  • 제35권8호
  • /
  • Pages.1057-1063
  • /
  • 2006
  • /
  • 1226-3311(pISSN)
  • /
  • 2288-5978(eISSN)
한국식품영양과학회 (The Korean Society of Food Science and Nutrition)
권호 표지
DOI QR코드

DOI QR Code

고추냉이 첨가가 동치미의 미생물학적 및 관능적 특성에 미치는 영향

Effects of Wasabi (Wasabia japonica Matsum) on the Microbiological and Sensory Characteristics of Dongchimi

  • 박정은 (단국대학교 식품영양학과) ;
  • 장명숙 (단국대학교 식품영양학과)
  • 발행 : 2006.08.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

고추냉이가 동치미의 맛과 저장성에 미치는 효과를 알아보고, 고추냉이의 최적 사용량을 찾고자 고추냉이를 무 무게에 대하여 0, 3, 5, 7, 9%를 첨가하여 $10^{\circ}C$에서 55일간 발효시키면서 미생물학적 특성과 관능검사를 실시하였다. 그 결과 총균수와 젖산균수는 동치미 발효가 진행될수록 그 값이 증가하여 최대값을 보인 후 감소하였다. 발효기간 동안 대조구의 총균수가 가장 많았고, 고추냉이 첨가량이 증가할수록 총균수가 적었다. 7% 처리구는 발효기간 동안 젖산균수가 가장 완만하게 감소하여 발효 말기까지 가장 높은 젖산균수를 유지하였다. 관능검사 결과 대조구는 발효 8일에서 19일, 3% 처리구는 발효 8일에서 22일, 5% 처리구는 발효 8일에서 발효 35일, 7% 처리구는 발효 8일에서 40일, 9% 처리구는 발효 8일부터 25일까지 점수를 높게 받아 좋아하였다. 5%와 7% 처리구가 발효기간이 오래 된 후에도 점수가 높아 맛있는 시기가 오랫동안 유지되었고, 특히 7% 처리구의 점수가 모든 평가 항목에서 가장 높았다. 고추냉이의 효과를 알아보기 위한 실험결과를 종합해 볼 때 동치미에 고추냉이를 5%와 7% 첨가한 처리구가 미생물학적인 실험 결과에서 발효를 지연시키고 맛있는 시기를 연장시켜 주었으며, 관능검사 결과에서도 점수가 높았다. 특히 7% 처리구는 발효 중기부터 말기까지 다른 처리구에 비해 효과가 더욱 우수하였다. 그러므로 동치미에 고추냉이를 7% 첨가하여 담글 경우 동치미의 맛과 저장성을 향상시켜줄 것으로 기대된다.

The Dongchimi added with Wasabi (Wasabia japonica Matsum) for the improvement of quality was scientifically explored by reviewing the optimum level and its effect on the microbiological and sensory characteristics of product fermentation. The final weight percentage of Wasabi in Dongchimi was adjusted to 0, 3, 5, 7 and 9%, per radish, respectively. Microbiological and sensory characteristics were determined during fermentation at $10^{\circ}C$ for 55 days. The viable cell counts of total and lactic acid bacteria had increased to their maximum values during fermentation until they began to drop at the later stage. Here, the 7% treatment showed a distinctive low and high numbers of total cells and lactic acid bacteria, respectively, during the later stage of fermentation. As for the sensory evaluation results of the fermented Donchimi with Wasabi, the 7% treatment was most favored for the color, the smell, the sour taste, the hot taste, the carbonated taste, the texture, and the overall acceptability of the products. The optimum levels of Wasabi in Dongchimi were estimated between 5 and 7% per added radish weight, and the 7% level was more preferred when the fermentation-retarding effect of the product was considered.

키워드

참고문헌

  1. 육창수. 1989. 원색한국약용식물도감. 도서출판 아카데미서적, 서울. p 486
  2. Gilbert J, Nuristen HE. 1972. Volatile constituents of horse-radish roots. J Sci Food Agric 23: 527-535 https://doi.org/10.1002/jsfa.2740230414
  3. Kozlowska JH, Nowak H, Nowak J. 1983. Characterisation of myrosinase in polish varieties of rapeseed. J Sci Food Agric 34: 1171-1180 https://doi.org/10.1002/jsfa.2740341104
  4. Sahasrabudhe MR, Mullin WJ. 1980. Dehydration of horseradish roots. J Food Sci 45: 440-445
  5. 野田克彦, 機崎さとみ, 谷口春雄. 1985. スパイス類の大腸菌贈殖抑制と促進 果. 日本食品工業學會誌 32: 791-796
  6. Hasegawa N, Matsumoto Y, Hoshino A, Iwashita K. 1999. Comparison of effects of Wasabia japonica and allylisothiocyanate on the growth of four strains of Vibrio parahaemolyticus in lean and fatty tuna meat suspensions. Int J Food Microbiol 49: 27-34 https://doi.org/10.1016/S0168-1605(99)00043-4
  7. 一色賢司. 1994. 食用植物成分なと゛による眞菌の生育抑制. 日本食品微生物學會誌 11: 19-22
  8. Seo KL, Kim DY, Yang SI. 1995. Studies on the antimicrobial effect of Wasabi extracts. Korean J Nutr 28: 1073-1077
  9. Shin IS, Lee JM. 1998. Study on antimicrobial and antimutagenic activity of horseradish (Wasabia japonica) root extracts. J Korean Fish Soc 31: 835-841
  10. Kim JK, Cha MS, Bang JK, Lee BK, Park CB. 2001. Flavor and antibacterial activity of the valatile components of Wasabi (Wasabia japonica) and horseradish (Armoracia rusticana). Treat Crop Res 2: 233-239
  11. Yang JY, Han JH, Kang HR, Hwang MK, Lee JW. 2001. Antimicrobial effect of mustard, cinnamon, Japanese pepper and horseradish. J Fd Hyg Safety 16: 37-40
  12. Park KN, Lee SH. 2003. Antimicrobial activity of pine needle extract and horseradish on the growth of Vibrio. J Korean Soc Food Sci Nutr 32: 185-190 https://doi.org/10.3746/jkfn.2003.32.2.185
  13. Kim YS, Kyung KH, Kim YS. 2000. Inhibition of soy sauce film yeasts by allylisothiocyanate and horse-radish powder. Korean J Food Nutr 13: 263-268
  14. Shin DH, Ahn EY, Kim YS, Oh JY. 2000. Fermentation characteristics of kochujang containing horseradish or mustard. Korean J Food Sci Technol 32: 1350-1357
  15. Park WK, Yoon JH, Choi CU. 1992. Effects of ascorbic acid and citric acid on pungency and color of commercial horseradish powder. J Korean Soc Food Nutr 21: 171-174
  16. Lee SW. 1998. Study on growth characteristics and increase of rhizome yield and allylisothiocyanate content in Wasabia japonica Matsum. PhD Dissertation. Chunbuk National University, Chunbuk, Korea
  17. Jeong HD. 2002. Effects of Wasabi (Wasabia wasabi matsum) powder on the quality of sponge cake during storage. MS Thesis. Dankook University, Seoul, Korea
  18. Jang MS, Park JE. 2004. Effect of Wasabi (Wasabia japonica Matsum) on the physicochemical porperties of Dongchimi during fermentation. J Korean Soc Food Sci Nutr 33: 392-398 https://doi.org/10.3746/jkfn.2004.33.2.392
  19. Chyun JH, Rhee HS. 1976. Studies on the volatile fatty acids and carbon dioxide producted in different Kimchies. Korean J Food Sci Technol 8: 90-94
  20. 윤서석. 1991. 한국 김치의 역사적 고찰. 한국식문화학회지 6: 467-477
  21. Sneath PHA, Mair NS, Sharpe ME, Holt JG. 1986. Bergey's Manual Systematic Bacteriology. Williams & Wilkin, Baltimore. Vol 2, p 1043-1234
  22. 김광옥, 김상숙, 성내경, 이영춘. 1993. 관능검사 방법 및 응용. 신광출판사, 서울. p 207-225
  23. Jang MS, Kim NY. 1997. Physicochemical and microbiological properties of Dongchimi added with citron (Citrus junos). Korean J Soc Food Sci 13: 286-292
  24. Hwang JH, Jang MS. 2000. Sensory and microbiological properties of Dongchimi added with Jasoja (Perillae semen). Korean J Soc Food Sci 16: 557-567
  25. Park JE, Kim HR, Jang MS. 2000. Sensory and microbiological properties of Dongchimi added with Gatt (Brassica juncea). Korean J Soc Food Sci 16: 57-64
  26. Moon SW, Jang MS. 2000. Effects of Omija (Schizandra chinensis Baillon) on the sensory and microbiological properties of Nabak Kimchi during fermentation. J Korean Soc Food Sci Nutr 29: 822-831
  27. Kim HR, Park JE, Jang MS. 2002. Effects of perilla seed paste on the Yulmo Mul-kimchi during fermentation. Korean J Soc Food Cookery Sci 18: 290-299

피인용 문헌

  1. Antioxidant and Antibacterial Activity of Extracts from Brassica juncea czerniak et coss., Celosia cristata L., and Beta vulgaris L. vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.719
  2. Optimal Conditions for Extraction of Anthocyan from Celosia cristata L., Brassica juncea czerniak et coss, Beta vulgaris L. for manufacture of Color Dongchimi vol.27, pp.6, 2012, https://doi.org/10.7318/KJFC/2012.27.6.686
  3. 육계의 사료내 황토 첨가가 계육의 관능적 특성에 미치는 영향 vol.34, pp.2, 2006, https://doi.org/10.5536/kjps.2007.34.2.111
  4. 비가열 살균 후추의 향미특성 vol.51, pp.6, 2006, https://doi.org/10.9721/kjfst.2019.51.6.551