Korean journal of food and cookery science (한국식품조리과학회지)

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

DOI QR Code

Effect of Addition of Ethanol on the Quality of Kimchi Paste

에탄올 첨가가 김치 양념의 품질에 미치는 영향

  • Kang, Miran (Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi) ;
  • Jung, Hyemin (Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi) ;
  • Seo, Hye-Young (Industrial Technology Research Group, Research and Development Division, World Institute of Kimchi)
  • 강미란 (세계김치연구소 연구개발본부 산업기술연구단) ;
  • 정혜민 (세계김치연구소 연구개발본부 산업기술연구단) ;
  • 서혜영 (세계김치연구소 연구개발본부 산업기술연구단)
  • Received : 2015.10.27
  • Accepted : 2015.12.16
  • Published : 2015.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to evaluate the effects of ethanol on the prolongation of the shelf-life of kimchi paste. Kimchi paste was prepared by adding 0.5~3.0% ethanol, and then stored at $4^{\circ}C$ for 35 days. The retardation of kimchi paste fermentation was evaluated by measuring chemical, microbial, and sensory characteristics. Titratable acidity and pH showed a slight difference, depending on the ethanol concentration. The titratable acidity showed the low content in kimchi paste with 3.0% ethanol during fermentation, whereas the pH showed a reverse tendency, indicating that fermentation was inhibited under a high ethanol concentration. The changes in the sugar-reduced contents were similar to that of the pH. The growth of microorganisms such as total aerobic bacteria, lactic acid bacteria, yeasts and molds in kimchi paste during fermentation were inhibited by ethanol, and the addition of 3.0% ethanol was most effective to inhibit the microbial growth. The number of coliform bacteria was decreased during fermentation of kimchi paste and not detected in any sample at 35 days, except for kimchi paste with 3.0% ethanol. In sensory evaluation, the addition of 0.5~1.5% ethanol in kimchi paste was showed no significant difference on sensory properties compared to the kimchi paste without ethanol (p<0.05). As a result, it is considered that the addition of 1.5% ethanol is the most appropriate to maintain the quality of kimchi paste, without the changing the flavor.

김치 양념의 유통 중 품질 유지기한 연장 효과를 확인하기 위해 농도별 에탄올이 첨가된 양념을 $4^{\circ}C$에 35일간 저장하면서 pH, 산도, 환원당, 미생물 수, 및 관능적 특성을 확인하였다. 김치 양념에 에탄올을 0~3.0% 첨가하여 pH 변화를 조사한 결과 에탄올 함량이 높을수록 김치 양념의 발효가 지연되어 pH 감소가 적었다. 산도의 경우 에탄올 무첨가 김치 양념은 0.87%에서 1.57%까지 증가한 반면 3.0% 에탄올 첨가 김치 양념은 0.73%에서 0.88%로 에탄올 첨가는 김치 양념의 산도 증가를 억제하였다. 3.0% 에탄올 첨가는 김치 양념의 일반세균수, 유산균수, 효모와 곰팡이 생성을 효과적으로 억제하였으나 pH 저하 지연으로 대장균군 수 감소가 지연되었다. 관능평가에서는 0.5~1.5% 에탄올 첨가는 에탄올 무첨가 김치 양념과 비교하여 유의적인 차이를 보이지 않았다. 하지만 2.0%이상 에탄올 첨가시 에탄올 무첨가 김치 양념에 비하여 관능적 선호도가 낮아짐을 확인하였다. 따라서 이화학적 특성, 미생물학적 특성 및 관능검사 결과를 고려할 때 1.5% 에탄올 첨가가 김치 양념의 관능적 선호도를 유지하면서, 김치 양념의 발효를 지연시키는 최적 첨가량으로 사료되었다.

Keywords

References

  1. AOAC. 1995. Official method of analysis. 16th ed. Association of official analytical chemists, Washington DC, USA. pp 1-43
  2. Bae SY. 2015. A study on the influence of food service franchise brand image on customer satisfaction and purchase behavior. Master's thesis. Catholic Kwandong University. Gangneung, Korea. pp 1-2
  3. Brown SW, Oliver SG, Harrison DEF, Righelato RC. 1981. Ethanol inhibition of yeast growth and fermentation: Differences in the magnitude and complexity of the effect. European J Appl Microbiol Biotechnol 11(3):151-155 https://doi.org/10.1007/BF00511253
  4. Cheigh HS. 1995. Critical review on biochemical characteristics of kimchi (Korean fermented vegetable products). J East Asian Soc Diet Life 5(2):89-101
  5. Cheigh HS, Park KY. 1994. Biochemical microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Crit Rev Food Sci Nutr 34(2):175-203 https://doi.org/10.1080/10408399409527656
  6. Cho SK, Park JH. 2012. Bacterial biocontrol of sprouts through ethanol and organic acids. Korean J Food Nutr 25(1):149-155 https://doi.org/10.9799/ksfan.2012.25.1.149
  7. Collins CH, Lyne PM. 1985. Microbiological methods. 5th ed. Butterworth & Co. Ltd., Boston, MA. USA. p 73, pp 130-133
  8. Csonka LN. 1989. Physiological and genetic responses of bacteria to osmotic stress. Microbiol Rev 53(1):121-168
  9. Daifas DP, Smith JP, Tarte I, Blanchfield B, Austin JW. 2000. Effect of ethanol vapor on growth and toxin production by Clostridium botulinum in a high moisture bakery product. J Food Saf 20(2):111-125 https://doi.org/10.1111/j.1745-4565.2000.tb00292.x
  10. Dantigny P, Guilmart A, Radoi F, Bensoussan M. 2005. Modelling the effect of ethanol on growth rate of food spoilage moulds. Int J Food Microbiol 98(3):261-269 https://doi.org/10.1016/j.ijfoodmicro.2004.07.008
  11. Food Journal. 2015. Chapter 14. Kimchi. pp 271-289. In: Food distribution almanac. Kang DI. Editorial Department of Food Journal. Seoul, Korea
  12. Han ES, Seok MS, Park JH. 1998. Changes of characteristics in salted baechu (Chinese cabbage) and its exudate during long term storage. Korean J Postharvest Sci Technol 5(2): 165-169
  13. Jeong JW, Park KJ, Jeong SW. 2003. Effect of ethanol and polylysine addition on storage stability of kimchi. Korean J Food Preserv 10(3):278-283
  14. Jordan SL, Glover J, Malcolm L. 1999. Augmentation of killing of Escherichia coli O157 by combinations of lactate, ethanol, and low-pH conditions. Appl Environ Mircrobiol 65(3):1308-1311
  15. Kang KJ, Song HH, Kim YB, Chung DH, Lee C. 2004. Effect of adipic acid on growth of psychrotrophic kimchi lactic acid bacteria and its effect on Mulkimchi fermentation. J Korean Soc Food Sci Nutr 33(5):857-863 https://doi.org/10.3746/jkfn.2004.33.5.857
  16. Kim DH, Han YS. 2003. Effect of addition of ethanol and organic acids on the quality of Mul-kimchi. J East Asian Soc Diet Life 13(4):305-312
  17. Kim HC, Kim MR. 2013. Analysis on housewives usage, perception and willingness to use beef traceability for settlement of beef traceability. Korean J Food Cook Sci 29(6):795-803 https://doi.org/10.9724/kfcs.2013.29.6.795
  18. Kim WJ, Ku KH, Cho HO. 1988. Changes in some physical properties of kimchi during salting and fermentation. Korean J Food Sci Technol 20(4):483-487
  19. Ku KH, Kang KO, Kim WJ. 1998. Some quality changes during fermentation of kimchi. Korean J Food Sci Technol 20(4): 476-482
  20. Ku KH, Sunwoo JY, Park WS. 2005. Effects of ingredients on the its quality characteristics during kimchi fermentation. J Korean Soc Food Sci Nutr 34(2):267-276 https://doi.org/10.3746/jkfn.2005.34.2.267
  21. Ku KH, Jeong MC, Chung SK. 2013. Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage. Food Sci Ind 46(4):2-11
  22. Lee JY, Lim CW, Ha SD. 2009. Extending shelf-life with addition of ethanol of wet noodles. J Food Hyg Saf 24(4):348-351
  23. Lee SW, Shin SY, Yu TJ. 1985. Effects of the ethanol contents on the preparation of low salt Doenzang. Korean J Food Sci Technol 17(5):336-339
  24. Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J Soc Food Sci Technol 26(3):239-245
  25. Miller GL. 1959. Use of dinitrosalicylic acid reagent for the determination of reducing sugar. Anal Chem 31(1):426-428 https://doi.org/10.1021/ac60147a030
  26. Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24(1):169-182
  27. Reinheimer JA, Demkow MR, Candioti MC. 1990. Inhibition of coliform bacteria by lactic cultures. Australian J Dairy Technol 45(1):5-9
  28. Salminen A, Latva-Kala K, Randell K, Hurme E, Linko P, Ahvenainen R. 1996. The effect of ethanol and oxygen absorption on the shelf life of packed slice rye bread. Packag Technol Sci 9(1):29-42 https://doi.org/10.1002/(SICI)1099-1522(199601)9:1<29::AID-PTS351>3.0.CO;2-K
  29. Seiler DAL, Russell NJ. 1991. Ethanol as a food preservative. pp 153-171. In: Food Preservatives. Russell, N.J., Gould, G.W. (eds.). Blackie, Glasgow. Springer. London, UK
  30. Shin ST, Kyung KH, Yoo YJ. 1990. Lactic acid bacteria isolated from fermenting kimchi and their fermentation of Chinese cabbage juice. Korean J Food Sci Technol 22(4):373-379
  31. Song YG. 2012. DIY kimchi chain store ad hoc kimchi sale way. Korea Patent 10-2014-0059584.
  32. Yang YJ, Han JS. 2005. Effect of the beet addition on the quality of American preferred kimchi during fermentation. J Korean Soc Food Sci Nutr 34(4):538-543 https://doi.org/10.3746/jkfn.2005.34.4.538

Cited by

  1. Evaluation of Quality Index of Salted Chinese Cabbages Manufactured in Summer and Autumn vol.33, pp.4, 2017, https://doi.org/10.9724/kfcs.2017.33.4.404
  2. Optimization of Kimchi Seasoning Based on Commercial Kimchi Perception Survey as Evaluated by Jeollabukdo Female Consumers vol.22, pp.3, 2018, https://doi.org/10.13050/foodengprog.2018.22.3.272
  3. 저장조건을 달리한 봄배추로 제조한 김치의 숙성 중 품질 변화 vol.30, pp.2, 2015, https://doi.org/10.9799/ksfan.2017.30.2.378
  4. Effect of clove powder on quality characteristics and shelf life of kimchi paste vol.7, pp.2, 2015, https://doi.org/10.1002/fsn3.833
  5. Lactic Acid Fermented Green Tea with Levilactobacillus brevis Capable of Producing γ-Aminobutyric Acid vol.7, pp.3, 2021, https://doi.org/10.3390/fermentation7030110