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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Sclerophyllous Plant Leaves Addition on Fermentative and Sensory Characteristics of Kimchi

경엽식물 잎의 첨가가 김치의 발효 및 관능특성에 미치는 효과

  • Park, Dong-Ill (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Choi, A-Reum (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Woo, Hye-Jin (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Rhee, Seong-Kap (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University) ;
  • Chae, Hee-Jeong (Dept. of Food and Biotechnology and Center for Food Function and Safety, Hoseo University)
  • 박동일 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 최아름 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 우혜진 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 이성갑 (호서대학교 식품생물공학과 및 식품기능안전연구센터) ;
  • 채희정 (호서대학교 식품생물공학과 및 식품기능안전연구센터)
  • Published : 2010.04.30
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Abstract

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

감잎, 뽕잎 및 댓잎의 추출물 및 세절물을 김치에 첨가하여, 김치의 발효 및 관능적 특성에 미치는 영향을 알아보았다. 먼저 감잎, 뽕잎 및 댓잎의 추출물을 제조하여 추출물의 총 폴리페놀 함량과 DPPH 전자공여능 및 유산균 증식 저해 활성을 조사하였다. 감잎 추출물이 뽕잎 추출물과 댓잎 추출물보다 총 폴리페놀 함량과 DPPH 전자공여능이 가장 높았고, 유산균의 생육을 더 크게 저해하는 것으로 확인되었다. 감잎, 뽕잎 및 댓잎의 세절물을 김치에 첨가하여 담근 14일후의 관능평가 결과, 감잎 세절물 0.3%를 첨가한 김치에서 색, 풍미, 조직감 및 전체적인 기호도가 유의적으로 높게 나타났다(p<0.05). 또, 감잎 세절물과 감잎 추출물 0.3%를 첨가하여 제조한 김치의 담근 당일과 담근 14일 후의 pH와 산도의 변화량$({\Delta}pH,\;{\Delta}TA)$을 계산한 결과, 감잎 세절물에서 유의적으로 적은 변화량을 보였다(p<0.05). 또한, 담근 14일 후의 감잎 세절물 0.3% 첨가한 김치에서 총 폴리페놀 함량과 DPPH 전자공여능이 유의적으로 높게 나타났다(p<0.05). 김치 제조 시 감잎 세절물 0.3%의 첨가가 김치의 숙성 중 pH, 총산도의 변화, DPPH 전자공여능, 총 폴리페놀 함량 및 관능평가에는 큰 영향을 미치는 것으로 나타났다.

Keywords

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