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저온 저장 생배추를 이용하여 제조한 절임배추의 저장기간 중 품질 특성의 변화

Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages

  • 정지강 (부산대학교 식품영양학과) ;
  • 박소은 (부산대학교 식품영양학과) ;
  • 이선미 (부산대학교 식품영양학과) ;
  • 최혜선 (농촌진흥청 국립농업과학원) ;
  • 김소희 (동주대학 외식조리영양계열) ;
  • 박건영 (부산대학교 식품영양학과)
  • Jeong, Ji-Kang (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Park, So-Eun (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Lee, Sun-Mi (Dept. of Food Science and Nutrition, Pusan National University) ;
  • Choi, Hye-Sun (National Academy of Agricultural Science, Rural Development Administration) ;
  • Kim, So-Hee (School of Culinary Art and Baking Technology, Dong Ju College) ;
  • Park, Kun-Young (Dept. of Food Science and Nutrition, Pusan National University)
  • 투고 : 2011.01.12
  • 심사 : 2011.03.09
  • 발행 : 2011.03.31

초록

생배추의 저온저장에 적합한 용기 및 기간을 살펴보고자, polypropylene 재질의 상자, polypropylene 재질의 그물망, high density polyethylene 재질의 컨테이너에 생배추를 담아 2달간 보관하였다. High density polyethylene 재질의 컨테이너에 담아 보관한 생배추의 폐기율이 가장 낮아 이것이 가장 효율적인 보관 용기인 것으로 보이며, 저장기간은 배추의 폐기율 및 보관비용 등을 고려했을 때 1달 이상이 되는 것은 바람직하지 않을 것으로 보인다. 저장기간이 다른 생배추로 절임배추를 제조하여 그 품질 특성을 살펴본 결과, 생배추로의 저장기간 없이 바로 절여서 만든 절임배추는 8주차 때 pH 4.0~4.3, 총균 및 유산균 $10^7$ cfu/g 이상, 탄력성 50% 이하를 나타내고, 8주차가 지나면서 변질이 상당히 진행되어 이의 저장 한계는 약 8주 이내인 것으로 사료된다. 1달, 2달간 저장한 생배추로 제조한 절임배추는 pH, 염도, 미생물, 탄력성 모두 생배추로의 저장기간 없이 바로 절여서 만든 절임배추의 경우와 비슷한 양상으로 변화하나 저장기간이 길어질수록 품질 저하가 보다 빠른 것으로 나타나, 저장 한계는 각각 약 6주와 4주 이내인 것으로 생각된다. 따라서 절임배추의 품질 측면을 고려하였을 때도 저장기간이 긴 생배추를 사용하는 것은 바람직하지 않으며, 생배추로서의 저장기간은 약 1달, 이를 이용한 절임배추로의 저장기간은 약 6주 정도가 가능한 것으로 보인다.

Although the storage period of raw baechu cabbage could be 2 months at $0{\sim}2^{\circ}C$, 1 month was appropriate considering the quality of the baechu cabbage, waste ratio, and storage cost. The polyethylene container was the most efficient storage container among polypropylene box, polypropylene net and polyethylene container. pH of a brined baechu cabbage using raw baechu cabbage was 4.0~4.3 after 8 weeks and its total bacteria and lactic acid bacteria counts were $10^7$ cfu/g, and textural property (springiness) lower than 50% was at 8th week of storage at $0{\sim}2^{\circ}C$ and thus its storage period was limited to 8 weeks. When brined baechu cabbage was prepared by raw baechu cabbage stored for 1 month at $0{\sim}2^{\circ}C$, its pH, microorganism counts and springiness showed similar trends to the brined cabbage using raw baechu stored for 0 month. However, its rates of change were faster than the brined baechu cabbage using the raw baechu, and the storage period was limited to 6 weeks. Brined baechu cabbage using the raw cabbage stored for 2 months and its storage period was limited by about 4 weeks judging by its indicated quality characteristics.

키워드

참고문헌

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  14. 저장조건을 달리한 봄배추로 제조한 김치의 숙성 중 품질 변화 vol.30, pp.2, 2011, https://doi.org/10.9799/ksfan.2017.30.2.378
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