한국식품저장유통학회지 (Food Science and Preservation)

  • 제20권2호
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  • Pages.182-190
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  • 2013
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
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봄 배추 품종별 품질 특성 비교

Comparison of the Quality Characteristics between Spring Cultivars of Kimchi cabbage (Brassica rapa L. ssp. pekinensis)

  • 이광희 (CJ 제일제당(주) 식품연구소) ;
  • 곽한섭 (CJ 제일제당(주) 식품연구소) ;
  • 정지원 (CJ 제일제당(주) 식품연구소) ;
  • 이은준 (CJ 제일제당(주) 바이오기술연구소) ;
  • 정다미 (CJ 제일제당(주) 바이오기술연구소) ;
  • 강기용 (CJ 제일제당(주) 바이오기술연구소) ;
  • 채경일 (CJ 제일제당(주) 바이오기술연구소) ;
  • 윤석훈 (CJ 제일제당(주) 바이오기술연구소) ;
  • 장미란 (덕성여자대학교 식품영양학과) ;
  • 조순덕 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과) ;
  • 오지영 (CJ 제일제당(주) 식품연구소)
  • Lee, Kwang-Hee (Food R&D, CJ Cheiljedang Corporation) ;
  • Kuack, Han-Seup (Food R&D, CJ Cheiljedang Corporation) ;
  • Jung, Ji-Won (Food R&D, CJ Cheiljedang Corporation) ;
  • Lee, Eun-Joon (Research Institute of Biotechnology, CJ Cheiljedang Corporation) ;
  • Jeong, Da-Mi (Research Institute of Biotechnology, CJ Cheiljedang Corporation) ;
  • Kang, Ki-Young (Research Institute of Biotechnology, CJ Cheiljedang Corporation) ;
  • Chae, Kyung-Il (Research Institute of Biotechnology, CJ Cheiljedang Corporation) ;
  • Yun, Seok-Hun (Research Institute of Biotechnology, CJ Cheiljedang Corporation) ;
  • Jang, Mi-Ran (Department of Food and Nutrition, Duksung Women's University) ;
  • Cho, Sun-Duk (Department of Food and Nutrition, Duksung Women's University) ;
  • Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University) ;
  • Oh, Ji-Young (Food R&D, CJ Cheiljedang Corporation)
  • 투고 : 2012.12.10
  • 심사 : 2013.04.11
  • 발행 : 2013.04.30
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초록

본 연구는 봄배추의 품종별 구중, 구고, 구폭, 결구지수 및 중륵 두께를 생육특성으로 측정하였고 유리당, 아미노산, 무기이온함량, pectin, cellulose를 성분특성으로 측정하였으며 조직감은 Texture analyzer로 측정하여 봄배추의 품종별 특성을 비교하였다. 구중은 K-파워 품종이 2.82 kg 구중이 작았고, 중륵 두께는 정상 품종이 8.01mm로 다른 품종대비 상대적으로 얇았으나 품종별 유의적인 차이는 없었다. 유리당 함량은 춘광 품종이 2.31%로 정상, 매력 품종과 유의적인 차이를 보였다. 유기산의 경우 정상 품종의 malic acid가 470 ppm으로 다른 품종대비 유의적으로 높게 측정되었다. 아미노산의 함량은 K-파워 품종, 춘광 품종이 다른 품종대비 유의적으로 높았으며, 무기이온의 함량은 K-파워, 봄맛노랑 품종이 높았다. 특히 Na, Ca 및 Mg이 다른 품종 대비 4배 이상 높게 측정되어 품종별 무기이온의 함량에 큰 차이를 보였다. 세포내 섬유질 성분은 유의적인 차이는 없었으나 정상 품종이 pectin 함량이 15.35 mg/g로 높았고, cellulose는 47.39 mg/g으로 낮게 측정되어 pectin과 cellulose의 함량은 반비례경향을 보였다. Texture analyzer로 측정한 조직감의 단단함은 매력 품종이 높았고, 경도는 춘광과 K-파워 품종이 높게 측정되었다. 봄배추 품종별 특성에 따르면 춘광, K-파워 품종이 유리당 함량과 아미노산 함량이 높았으며 무기이온은 봄맛노랑과 K-파워 품종이 높은 성분특성을 나타내었다. 정상 품종은 수분함량과 pectin함량이 높았고 반대로 중륵 두께가 얇고 hardness, firmness가 낮은 것으로 나타났다. 본 연구 결과 봄배추 품종에 따라 배추의 생육특성 및 성분특성에 차이를 보이는 것을 확인할 수 있었으며, 생배추의 품질 특성은 배추를 이용한 가공식품의 특성에 영향을 줄 수 있으므로 배추 품종별, 재배 조건 등에 대한 연구를 통해 배추의 품질 특성이 가공식품의 품질과 어떤 상관관계를 갖는지 추가적인 연구와 고찰이 필요할 것으로 사료되었다.

This study investigated the quality characteristics between spring cultivars of Kimchi cabbage(Brassica rapa L. ssp. pekinesis). We measured the weight, length, width, formation index, midrib thickness and moisture contents of fresh Kimchi cabbage for characteristics of growth. And we analyzed the free sugar, amino acid, organic acid, mineral, pectin and cellulose contents of fresh Kimchi cabbage. The hardness and firmness were measured for texture of fresh Kimchi cabbage. The weight of 'K-power' cultivar was the highest than other cultivars. The 'Jeongsang' cultivars was the thinnest midrib thickness in cultivars, but it was not significantly different. The free sugar levels of spring cultivars was the highest in 'Chunkwang'. Malic acid content of 'Jeongsang' was significantly different among spring cultivars. Also amino acid content of 'K-power' and 'Chunkwang' were significantly different among spring cultivars Mineral content in 'K-power' and 'Bomaknorang' were greater than that of other cultivars. Especially Na, Ca and Mg contents of 'K-power' and 'Bomaknorang' were higher four times than that of other cultivars. Pectin content of 'Jeongsang' was higher than that of other cultivars, but it was not significantly different. Hardness and Firmness were not significantly different among spring cultivars.

키워드

참고문헌

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피인용 문헌

  1. Physicochemical Composition of Head-Type Kimchi Cabbage Leaves vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.923
  2. Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period vol.22, pp.3, 2015, https://doi.org/10.11002/kjfp.2015.22.3.303
  3. The cutting process improvement for cut kimchi cabbage quality vol.22, pp.1, 2015, https://doi.org/10.11002/kjfp.2015.22.1.154
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