DOI QR코드

DOI QR Code

저장 기간에 따른 콜라비 김치의 품질 특성

Quality Characteristics of Kohlrabi Kimchi during Storage

  • 구혜진 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 진소연 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공)
  • Koo, Hye-Jin (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University) ;
  • Jin, So-Yeon (Dept. of Traditional Dietary Life Food, Graduate School of Traditional Culture and Arts, Sookmyung Women's University)
  • 투고 : 2017.04.07
  • 심사 : 2017.08.16
  • 발행 : 2017.10.31

초록

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of Kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

키워드

참고문헌

  1. Cha SS, Lee JJ. 2013. Quality properties and storage characteristics of hamburger patty added with purple kohlrabi (Brassica oleracea var. gongylodes). J Korean Soc Food Sci Nutr 42:1994-2003 https://doi.org/10.3746/jkfn.2013.42.12.1994
  2. Cheigh HS, Park KY. 1994. Biochemical microbiological and nutritional aspects of Kimchi (Korean fermented vegetable product). Critical Review Food Sci Nutr 342:175-184
  3. Choi HS. 2005. Physiological composition and health functionality of Kimchi. J Korean Soc Food Preserv 4:2-10
  4. Choi SH, Ryu DK, Park SH, Ahn KG, Lim YP, An GH. 2010. Composition analysis between kohlrabi (Brassica oleracea var. gongylodes) and radish (Raphanus sativus). Korean J Hort Sci Technol 28:469-475
  5. Han BR. 2004. 100 Kinds of Kimchi That We Really do Need to Know. Hyeonamsa. Seoul, Korea. pp.88
  6. Hwang JW. Song YO. 2000. The effect of solvent fractions of Kimchi on plasma lipid concentration of rabbit fed high cholesterol diet. J Korean Soc Food Sci Nutr 29:204-210
  7. Jung SY, Lee JG. 2010. Functional varieties of vegetables foster present and future. J Korean Soc Seed Sci Ind 7:8-17
  8. Kang SE. 2011. Season Kimchi of Kimchi Master Kang Soon-Eui. Joongang Books. Seoul, Korea. pp.54
  9. Kim DG, Kim BK, Kim MH. 1994. Effect of reducing sugar content in chinese cabbage on Kimchi fermentation. Korean Soc Food Nutr 23:73-77
  10. Kim HM. 2005. Preparation and fermentation characteristics of Broccoli Kimchi. Master's Thesis, Pusan University, Busan, Korea. pp.1-56
  11. Kim HY, Kim BC, Kim MR. 2001. Physicochemical and sensory properties of Kakdugi added with various thickening agents during fermentation. J Korean Soc Food Sci Nutr 30: 1060-1067
  12. Kim JH. 2013. A study on Kimchi consumption pattern and consumers perception about the functional Kimchi in Seoul and Gyeonggi-do areas. J Korean Soc Diet Cult 28:480-487 https://doi.org/10.7318/KJFC/2013.28.5.480
  13. Kim MR, Park HY, Jun BM. 2001. Characteristics of Kakdugi radish cube by autumn cultivars during salting. J Korean Soc Food Sci Nutr 30:25-31
  14. Kim MS, Lee HJ, Kang KO. 2008. Effects of mashed Maesil and Maesil extract on the fermentation characteristics of Kimchi. J East Asian Soc Diet Life 18:226-233
  15. Kim NY, Jang MS. 2000. Effects of salting methods on the sensory and microbiological properties of Kakdugi. Korean J Soc Food Sci 16:75-83
  16. Kim SD, Hawer WD, Jand MS. 1998. Effect of fermentation temperature on free sugar, organic acid and volatile compounds of Kakdugi. J Korean Soc Food Sci Nutr 27:6-23
  17. Kim SD, Jang MS. 1997. Effects of fermentation temperature on the sensory, physicochemical and microbiological properties of Kakdugi. J Korean Soc Food Sci Nutr 26:800-806
  18. 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 23:188-191
  19. Kim YA, Rhee SH, Jeong KO, Park KY, Moon SH. 2002. Effect of storage temperature and packing method on the fermentation chacteristics of Kakdugi (diced radish Kimchi). J Korean Soc Food Sci Nutr 31:971-976 https://doi.org/10.3746/jkfn.2002.31.6.971
  20. Kwon MJ, Chun JH, Song YS, Song YO. 1999. Daily Kimchi consumption and hypolipidemic effect in middle-aged men. J Korean Soc Food Sci Nutr 28:1144-1150
  21. Kwon MJ, Song YS, Song Yo. 1998. Antioxidative effects of Kimchi ingredienrs on rabbits fed cholesterol diet. J Korean Soc Food Sci 27:1189-1196
  22. Lee CH, Hwang IJ, Hwang SY, Yoon EJ. 1988. Effects of K-sorbate, salt-fermented fish and $CaCl_2$ addition on the texture changes of Chinese cabbage during Kimchi fermentation. J Korean Soc Diet Cult 3:309-317
  23. Lee GY. 2013. A study on the quality characteristics of kohlrabi pickle prepared with addition of vinegar. Master's Thesis, Youngsan University, Busan, Korea. pp.1-43
  24. Lee JS, Lee YJ, Kim MR. 2003. Physicochemical and sensory characteristics of Kakdugi prepared with red paprika powder. J East Asian Soc Diet Life 13:64-71
  25. Lee Sk, Shin MS, Jhong DY, Hong YH, Lim HS. 1989. Changes of Kimchis contained different garlic contents during fermentation. Korean J Food Sci Technol 211:68-74
  26. Lee YO, Park KY, Cheigh HS. 1996. Antioxidative effect of Kimchi with various fermentation period on the lipid oxidation of cooked ground beef. J Korean Soc Food Sci Nutr 25:261-266
  27. Lee YS, Son HS, Rho JO, 2011. Changes in the quality of Baechu-Kimchi added with Backryeoncho (Opuntia ficusindica var. saboten) powder during fermentation. Korean J Food Cookery Sci 27:59-70 https://doi.org/10.9724/kfcs.2011.27.3.059
  28. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J Food Sci Technol 16:443-450
  29. Mo EK, Kim JH, Lee KJ, Sung CK, Kim MR. 1999. Extension of shelf-life of Kakdugi by hot water extracts from medicinal plants. J Korean Soc Food Sci Nutr 284:786-793
  30. Park BH, Cho HS. 2006. Physicochemical characteristics of cabbage Kimchi during fermentation. Korean J Food Cookery Sci 22:600-608
  31. Park JE, Lee JY, Jang MS. 2011. Quality characteristics of Yulmoo Mul-kimchi containing saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 40:1006-1016 https://doi.org/10.3746/jkfn.2011.40.7.1006
  32. Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of Kimchi. J Korean Soc Food Sci Nutr 241:169-182
  33. Park SH, Im HS. 2008. The correlation of physicochemical quality index and sensory index of Kakdugi. Korean J Culi Res 14:136-142
  34. Park WP, Park KD, Kim JH, Cho YB, Lee MJ. 2000. Effect of washing conditions in salted Chinese cabbage on the quality of Kimchi. J Korean Soc Food Sci Nutr 29:30-34
  35. Park WT, Kim JK, Park S, Lee SW, LiX, Kim YB, Uddin MR, Park NI, Kim SJ, Park SU. 2012. Metabolic profiling of glucosinolates, anthocyanins, carotenoids, and other secondary metabolitesin Kohlrabi. J Agri Food Chem 60:8111-8116 https://doi.org/10.1021/jf301667j
  36. Sul MS, Hwang SY, Park SH, Lee HJ, Kim JK. 2004. The physico-chemical and sensory characteristics of Kakdugi with frozen mashed red pepper during storage. Korean J Food Cookery Sci 20:436-443
  37. 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 34:538-543 https://doi.org/10.3746/jkfn.2005.34.4.538
  38. Yi JH, Cho Y, Hwang IK. 1998. Fermentative characteristics of Kimchi prepared by addition of different kinds of minor ingredients. Korean J Soc Food Sci 14:1-10
  39. Yu JS, Yu EH, Yeo JH, Kim JH, Ko KJ, Kim MR. 2001. Fermentation characteristics of Kkakdugi added with various condiments. Chungnam J Human Ecol 13:51-62