Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지
DOI QR코드

DOI QR Code

Changes in the Quality of Baechu Kimchi added with Backryeoncho(Opuntia ficus-indica var. saboten) Powder During Fermentation

백련초 분말 첨가 배추김치의 저장 중 품질특성 변화

  • Lee, Young-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Sohn, Hee-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 이영숙 (전북대학교 식품영양학과) ;
  • 손희숙 (전북대학교 식품영양학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Published : 2011.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of Backryeoncho (Opuntia ficus-indica var. saboten) powder addition (0, 0.4, 0.8, and 1.2%) on the pH, titratable acidity, lactic acid contents, microbial contents, texture, and sensory evaluation of cabbage Kimchi, stored at $10^{\circ}C$ for 36 days were studied to establish an optimum recipe. Upon addition of Backryeoncho powder, pH was higher than that of Kimchi without powder after 36 days of fermentation. The titratable acidity was increased by the addition of Backryeoncho powder, and 0.4% powder added Kimchi showed the slowest changing level. During the fermentation period, the degree of salinity decreased with the addition of powder from 2.52 to 2.19 to 2.10. The a value was higher in Kimchi with added Backryeoncho powder in a dose-dependent manner compared with control Kimchi. The cutting force and compression force were higher during the fermentation period, and especially addition of 0.4% powder showed the highest value of hardness. The addition of powder slowed growth of lactic acid bacteria as compared with the control samples. In the sensory evaluation of overall taste, 0.4% addition of powder improved the quality of Kimchi. Therefore, addition of 0.4% Backryeoncho powder apears to be an acceptable approach to enhance the quality of Kimchi without reducing acceptability.

Keywords

References

  1. 조재선. 2000. 김치의 연구. 유림문화사. 서울. p 167
  2. Ahn SJ. 1988. The effect of salt and food preservatives of the growth of lactic acid bacteria isolated from Kimchi. Korean J. Food Science 4(2):39-50 Korean J Soc Food Sci
  3. Buescher RW, Hudson JM, Adams JR. 1979. Inhibition of polygalacturonase softening of cucumber pickles by calcium chloride. J Food Sci 44(6):1786-1787 https://doi.org/10.1111/j.1365-2621.1979.tb09143.x
  4. Cho EJ, Kim MJ, Choi WS. 2007. Quality properties of Jeung-pyun with added prickly pear (cheonnyuncho) powder. J. East Asian Soc Dietary Life 17(6):903-910
  5. Cho IK, Jin SW, Kim YD. 2009. Analysis of components in the parts of opuntia ficus indica from Shinan Korea. Korean J. Food Preserv 16(5):742-746
  6. Cho IY, Lee HR, Lee JM. 2005. The quality changes of less salty Kimchi prepared with extract powder of fine root of Ginseng and Schinzandra chinensis juice. Korean J. Food Culture 20(3):305-314
  7. Cho Y, Rhee HS. 1991. Effect of lactic acid bacteria and temperature of Kimchi fermentation(II). Korean J. Soc. Food Sci 7(1):8-16
  8. Choi SY, Jung BM, Kim HJ, Seong SH, Kim WJ, Park WS. 2000. Extracellular enzyme activities of the lactic acid bacteria isolated from Kimchi. Korean J Appl Microbiol Biotechnol 28(1):59-61
  9. Choi YM, Whang JH, Kim JM, Suh HJ. 2006. The effect of oyster shell powder on the extension of the shelf-life of Kimchi. Food Control 17(9):695-699 https://doi.org/10.1016/j.foodcont.2005.04.005
  10. Fernandez ML, Treio A, McNamara DJ. 1990. Pectin isolated from prickly pear (Opuntia sp.) modifies low density lipoprotein metabolism in cholesterol-fed guinea pigs. J Nutr. 120(11):1283-1290
  11. Gnansaekharn V, Shewfelt RL, Chinnan MS. 1992. Detection of color changes in green vegetables. J. Food Sci 57(1):149-154 https://doi.org/10.1111/j.1365-2621.1992.tb05444.x
  12. Han ES, Seok MS, Park JH, Lee HJ. 1996. Quality changes of salted chinese cabbage with the package pressure and storage temperature. Korean J. Food Sci. Technol 28(4):650-656
  13. Hwang GH, Yoo YK, Chung DL, Cho NC, Jung LH. 2000. Effects of sensory acceptability for Kimchi prepared with different conditions of fermented seafood and red pepper. Korean J. Food Nutr 13(3):201-212
  14. Jeon ER, Park ID. 2006. Effect of angelica plant powder on the quality characteristics of batter cakes and cookies. Korean J. Food Cookery Sci 22(1):62-68
  15. Kim DG, Kim BK, Kim MH. 1994. Effect of reducing sugar content in chinese cabbage on Kimchi fermentation. J Korean Soc Food Nutr 23(1):73-77
  16. Kim DM, Lee JH. 2001. Current status of Korean Kimchi industry and R & D trends. Food Industry Nutrition 6(3):52-59
  17. Kim HU. 2004. Effect of prickly pear(Fruits of opuntia ficus-indica var. saboten) added on fermentation of Nabak Kimchi. Korean J. Culinary Research 29:21-49
  18. Kim MJ, Chung KJ, Jang MS. 2006. Effect of Kugija (lycium chinense miller) extract of the physicochemical properties of Nabak Kimchi during fermentation. Korean J. Food Cookery Sci 22(6):832-839
  19. Kim SH, Kwon NH, Kim JY, Lim JY, Bae WK, Kim JM, Noh KM, Hur J, Jung WK, Park KT, Lee JE, Ra JC, Park YH. 2002. Antimicrobial activity of natural product made by opuntic ficus-indica var. saboten against salmonella spp. and escherichia O157:H7. J. Fd Hyg. Safety 17(2):71-78
  20. Kim SJ, Park KH. 1995. Retardation of Kimchi fermentation by the extracts of alliium tuberosum and growth inhibition of related microorganism. Korean J. Food Sci. Technol 27(5):813-818
  21. Kim WJ, Kang KO, Kyung KH, Shin JI. 1991. Addition of salts and their mixtures for improvement of storage stability of Kimchi. Korean J. Food Sci. Technol 23(2):188-191
  22. Kim YS, Kim YS, Kim SY, Whang JH, Suh HJ. 2008. Application of Omija (schiandrachinensis) and plum (prunus mume) exdtracts for the improvement of Kimchi quality. Food control 19(7):662-669 https://doi.org/10.1016/j.foodcont.2007.07.006
  23. Ko YT, Hwang JK, Baik IH. 2004. Effects of Jeotkal addition on quality of Kimchi. Korean J. Food Sci. Technol 36(1):123-128
  24. Ko YT, Lee JY. 2006. Quality of licorice (glycyrrhiza uralensis) powder added Kimchi. Korean J. Food Sci. Technol 38(1):143-146
  25. Lee CW, Ko CY, Ha DM. 1992. Microfloral changes of the lactic acid bacteria during Kimchi fermentation and identification of the isolates. Korean J. Appl. Microbiol. Biotechnol 20(1):102-109
  26. Lee GC, Han JA. 1998. Change in physical and microbial properties of starchy pastes added Kimchi during fermentation. Korean J. Soc. Food Sci 14(2):195-200
  27. Lee SH, Cho OK, Choi WJ, Kim SD. 1998. The effect mixed medicinal herb extracts with antimicrobial activity on the shelf-life of Kimchi. Korean J. Food Sci. Technol 30(6):1404-1408
  28. Lee SK, Kim LH, Choi SY, Jeon KH. 1993. Effect of lysozyme, flycine and EDTA on the Kimchi fermentation (in Korean). J. Kor Soc. Food Nutr 22(1):58-61
  29. Lee SP, Whang K, Ha YD. 1998. Functional properties of mucilage and pigment extracted from opuntia ficus-indica. J. Korean Soc. Food Sci. Nutr 27(5):821-826
  30. Lee YC, Hwang KH, Han DH, Kim SD. 1997. Compositions of opuntia ficus-indica. Korean J. Food Sci. Technol 29(5):847-853
  31. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration of Kimchi fermentation. Korean J. Food Sci. Technol 16(4):443-450
  32. Moon KD, Bkyun JA, Kim SJ, Han DS. 1995. Screening of natural preservatives to inhibit Kimchi fermentation. Korean J. Food Sci. Technol 16(4):257-263
  33. 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
  34. Moon SW, Shin HK, Gi GF. 2003. Effects of xylitol and grapefruit seed extract on sensory value and fermentation of Baechu Kimchi. Korean J. Food Sci. Technol 35(2):246-253
  35. Oh YA, Choi KH, Kim SD. 1998. Changes in enzyme activities and population of lactic acid bacteria during the Kimchi fermentation supplemented with water extract of pine needle. J. Korean Soc. Food Sci. Nutr 27(2):244-251
  36. Paik JE. 2007. Effects of potato on the storage of Kimchi. Korean J. Food Nutr 20(4):421-426
  37. Park BH, Cho HS, Oh BY. 2002. Physocochemical characteristics of Kimchi treated with chitosan during fermentation. Korean J. Human Ecology 5(1):85-93
  38. Park IK, Kim SH, Kim SD. 1996. Effect of initial temperature of salt solution during salting on the fermentation of Kimchi. J. Korean Soc. Food Sci. Nutr 25(5):747-753
  39. Ryu BM, Jeon YS, Song YS, Moon GS. 1996. Physicochemical and sensory characteristics of anchovy added Kimchi. J. Korean Soc Food Nutr 25(3):460-469
  40. Shin DH, Kim MS, Han JS, Lim DK, Bak WS. 1996. Change of chemical composition and microflora in commercial Kimchi. Korean J. Food Sci. Technol 28(1):137-145
  41. Shin DH, Lee YW. 2005. Quality characteristics of bread added with prickly pear (opuntia ficus-indica) powder. Korean J. Food Nutr 18(4):341-348
  42. Shin SM, La SH, Choi MK. 2007. A study of the quality characteristics of Kimchi with mulberry leaf powder. Korean J. Food Nutr 20(1):53-62
  43. Yang ES. 2006. Quality characteristics of Chungkukjang Kimchi and its acceptability in school food service. MS Thesis. Chonbuk National University pp 17-18
  44. Yang JH, Park SH, Yoo JH, Lim HS, Jo JS, Hwang SY. 2003. Effect of freezing methods for Kimchi storage stability on physical properties of chinese cabbage. Korean J. Food Culture 18(2):105-110

Cited by

  1. Quality Characteristics of Kimchi with Mulberry Leaves Enzyme Liquid and its Acceptability by Middle School Students vol.23, pp.3, 2014, https://doi.org/10.5934/kjhe.2014.23.3.467
  2. Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.674
  3. Quality Characteristics of Gat Kimchi Added with Cheonnyuncho Water Extract during Cold Storage vol.45, pp.12, 2016, https://doi.org/10.3746/jkfn.2016.45.12.1808
  4. The Quality Characteristics of Deodeok-Doenjang Pre-treated by Various Sugaring Methods during Storage vol.30, pp.6, 2014, https://doi.org/10.9724/kfcs.2014.30.6.663
  5. 백련초 추출물 첨가 김치의 품질특성 및 중학교 급식에서의 수응도 평가 vol.21, pp.6, 2012, https://doi.org/10.5934/kjhe.2012.21.6.1211
  6. 뽕잎 추출액 첨가 김치의 품질 특성에 관한 연구 vol.24, pp.6, 2011, https://doi.org/10.17495/easdl.2014.12.24.6.827
  7. 저장 기간에 따른 콜라비 김치의 품질 특성 vol.30, pp.5, 2017, https://doi.org/10.9799/ksfan.2017.30.5.935