Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
권호 표지
DOI QR코드

DOI QR Code

Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

소금의 종류와 침지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성

  • Kim, Da-Mee (Department of Food & Nutrition, Duksung Women's University) ;
  • Kim, Kyung-Hee (Department of Food & Nutrition, Duksung Women's University)
  • 김다미 (덕성여자대학교 자연과학대학 식품영양학과) ;
  • 김경희 (덕성여자대학교 자연과학대학 식품영양학과)
  • Received : 2014.03.12
  • Accepted : 2014.06.18
  • Published : 2014.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

Keywords

References

  1. Chang JY, Kim IC, Chang HC. 2011. Effect of solar salt on the fermentation characteristics of kimchi. Korean J. Food Preserv., 18(2):256-265 https://doi.org/10.11002/kjfp.2011.18.2.256
  2. Chang MS, Cho SD, Kim GH. 2010. Physicochemical and sensory properties of kimchi (Korean pickled cabbage) prepared with various salts. Korean J. Food Preserv, 17(1):30-35
  3. Cho Y, Rhee HS. 1979. A study on flavorous taste components in kimchis. Korean J. Food Sci. Technol., 11(1):26-31
  4. Choi EJ, Cho SH. 2009. Effects of onion and pear on kimchi quality characteristics during fermentation. Korean J. food Cookery Sci., 25(2): 243-251
  5. Gnanasekharn V, Shewfert RL, Chinnan MS. 1992. Deteaction of color changes in green vegetables. J. Food Sci., 57(1):149-154 https://doi.org/10.1111/j.1365-2621.1992.tb05444.x
  6. Kim HJ, Kwon MJ, Kim JK, Song SH, Song YO. 2004. The effect of 30(4-hydroxyl-3',5'-dimethylphenyl) propionic acid in chinese cabbage kimchi on lowering hypercholesterolemi. J. Korean Soc. Food Sci. Nutr., 33(1):52-58 https://doi.org/10.3746/jkfn.2004.33.1.052
  7. Kim HR, Kim MR. 2010. Effects of traditional salt on the quality characteristics and growth of microorganisms from kimchi. Korean J. Food Culture, 25(1):61-69
  8. Kim J, Bang J, Beuchat LR, Kim H, Ryu JH. 2012. Controlled fermentation of kimchi using naturally occurring antimicrobial agents. Food Microbiology, 32(1):20-31 https://doi.org/10.1016/j.fm.2012.05.007
  9. Kim JH, Yoon HR. 2011. A Survey on the use and recognition of various salts in kimchi production. Korean J. Food Culture, 26(6):554-561
  10. Kim MJ. 1967. Fermentation and preservation of korean kimchi. Masters degree thesis. Leeds University. England.
  11. Kim SJ, Kim HL, Ham KS. 2005. Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv., 12(4):395-401
  12. Kim SM. 2013. Quality characteristics of low-salt Kimchi with salt replaced by Salicornia herbacea L. powder. Korean J. Food Culture, 28(6):674-683 https://doi.org/10.7318/KJFC/2013.28.6.674
  13. Ko YT, Lee JY. 2004. Quality characteristics of kimchi prepared with different part of Chinese cabbage and its quality change by freeze-drying. Korean J. Food Sci. Technol., 36(5):784-78
  14. Korea Salt Manufacture Association (http://ksalt.or.kr)
  15. Ku KH, Kang KO, Kim WJ. 1988. Some quality changes fermentation of Kimchi. Korean J. Food Sci. Technol., 20(4):476-482
  16. Lee IS, Kim Hs, Kim HY. 2012. Quality characteristics od baechu kimchi prepared with domestic and imported solar salts during storage. Korean J. Food Cookery Sci., 28(4):363-374 https://doi.org/10.9724/kfcs.2012.28.4.363
  17. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on kimchi fermentation. Korea J. Food Sci. Technol., 16(4):443
  18. Moon SW, Shin HK, Gi GE. 2003. Effects of xylitol and grapefruit seeds extract on sensory value and fermentation of baechu kimchi. Korean J. Food Sci. Technol., 35(2):246-253
  19. Moon SW, Park JE, Jang MS. 2007. The effects of added ripened tomato on the quality of baechu kimchi. J. East Asian Soc. Dietary Life, 17(5):678-688
  20. Park MK. 2002. Effect of NaCl Concentration on the quality of kimchi during fermentation. Korean Academia-industrial cooperation society, 3(1):27-31
  21. Park SJ, Park KY, Jun HK. 2001. Effect of commercial salts on the growth of kimchi-related microorganisms. J. Korean Soc. Food Sci. Nutr., 30(5): 806-813
  22. Shin DH, Jo EJ, Hong JS. 1999. Chemical composition of imposition of imported table salts and kimchi preparation test. Korean J. Food Hyg. Safety, 14(3): 277-281
  23. Yoon KY, Woodams E, Hang YD. 2006. Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology, 97(12):1427-1430 https://doi.org/10.1016/j.biortech.2005.06.018
  24. Yu KW, Hwang JH. 2011. Fermentation characteristics of lowsodium kimchi prepared with salt replacement. Korean J. Food Nutr., 24(4):753-760 https://doi.org/10.9799/ksfan.2011.24.4.753