Journal of the Korean Society of Food Culture (한국식생활문화학회지)

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

DOI QR Code

Quality Analysis According to Nutritional Content and Storage Period of Pickled Cabbage by Cultivation Region

재배지역별 절임배추의 영양성분 및 저장기간에 따른 품질 분석

  • Min-Seo Jung (Department of Food and Nutrition, Sangji University) ;
  • Seung-Lim Lee (Department of Food and Nutrition, Sangji University)
  • Received : 2024.06.04
  • Accepted : 2024.06.30
  • Published : 2024.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (γ-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1st, 5th, and 10th days of storage at 4℃. No significant change in appearance was observed on the 1st and 5th days, but changes were observed on the 10th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

Keywords

Acknowledgement

본 연구는 중소기업진흥원 기본연구사업의 지원에 의해 이루어진 것이며, 그 지원에 감사드립니다.

References

  1. Chang MS, Cho SD, Kim GH. 2010. Physicochemical and sensory properties of Kimchi (Korean pickled cabbage) prepared with various salts. Korean J. Food Preserv., 17:30-35
  2. Cho MC, Kwak JH, Jeong HB, Jang SW, Park SH, Kwon YS, Kim CW, Choi MS, Han JW, Han JH, Kim DY, Lee SY, Lee OJ, Kim DS, Lee HE, Huh YC, Yang EY. 2020. Overview of Korean Vegetable Breeding: Past, Present and Future. Korean J. Breed. Sci. Special Issue: 112-143
  3. Choi EJ, Jeang MC, Ku KH. 2015a. Effect of seasonal cabbage cultivar on the quality characteristics of salted-Kimchi cabbages during storage period. Korean J. Food Preserv., 22:303-313 https://doi.org/10.11002/kjfp.2015.22.3.303
  4. Choi EJ, Chung YB, Han AR, Chun HH. 2015b. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage. J. Korean Soc. Food Sci. Nutr., 44(11):1715-1724 https://doi.org/10.3746/jkfn.2015.44.11.1715
  5. Han ES, Seok MS, Park JH, Jo MS, Lee HJ. 1998. Quality changes of brine during brine salting of highland baechu. Food Eng. Prog., 2:85-89
  6. Jang KH, Han JS. 1999. "Difference of Vertical Zonation of Agricultural Land Use on the Northwestern Slopes of Sobaek Mountains, Danyang County." J. Korean Geogr. Soc., 34(3):295-318
  7. Jeong JW, Park SS, Lim JH, Park KJ, Kim BK, Sung JM. 2011. Quality characteristics of Chinese cabbage with different salting conditions using electrolyzed water. J. Korean Soc. Food Sci. Nutr., 40(12):1743-1749 https://doi.org/10.3746/jkfn.2011.40.12.1743
  8. Joo NY, Song TH, Lee SJ, Gook MC, Noh JP, Kang MJ. 2024. "Food Hygiene." Gyeonggi: PowerBook. 232-241
  9. Kim DK, Kim SY, Lee JK, Noh BS. 2000. Effects of xylose and xylitol on the organic acid fermentation of Kimchi. Korean J. Food Sci. Technol., 32:889-895
  10. Kim YW, Jeong JK, Lee SM, Kang SA, Lee DS, Kim SH, Park GY. 2009. "Effect of Permeability-Controlled Polyethylene Film on Extension of Shelf-life of Brined Baechu Cabbage." J. Korean Soc. Food Sci. Nutr., 38(12):1767-1772 https://doi.org/10.3746/jkfn.2009.38.12.1767
  11. Korea Agricultural News. Nationwide Hanaro Mart Sale on Salted Napa Cabbage and Kimchi Products. Reporter Yoo Eun-young (you@newsfarm.co.kr). Published on April 13, 2021, at 17:38.
  12. Ku KH, Jeong MC, Chung SK. 2013. Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage. Food Sci. Ind., 46:2-11
  13. Lee JH. 2008. Kimchi from Korean Traditional Food to Global Food. Food Sci. Ind., 41:23-27
  14. Lee JY, Woo KS, Seo JH, LeeYY, Lee BW, Kim MH, Kang MS, Kim HJ. 2021. "Physicochemical Qualities and Physiological Activities of Black Soybeans by Cultivation Area and Cultivars". J. Korean Soc. Food Sci. Nutr., 50(1):29-35 https://doi.org/10.3746/jkfn.2021.50.1.29
  15. Lee MK, Yang HJ, Woo HN, Lee YK, Moon SW. 2011. "Changes in Cabbage Tissue and Salt Content According to Salting Methods." Korean J. Food Sci. Nutr., 40(8):1184-1188 https://doi.org/10.3746/jkfn.2011.40.8.1184
  16. Park JA, Heo GY, Lee JS, Oh YJ, Kim BY, Mheen TI, Kim CK, Ahn JS. 2003. Change of microbial communities in kimchi fermentation at low temperature. Korean J. Microbiol., 39:45-50
  17. Park JH, Kim HY, Kim Je, Cho YS, Kim KM, Jang HW, Hwang Y. 2020. Analysis of Nutritional Compositions and Antioxidant Activities of Salted Chinese Cabbage Based on Storage Conditions in Direct Refrigerator. Food Eng. Prog., 24(3):207-213
  18. Ricciardi, A., Parente, E., Tramutola, A., Guidone, A., lanniello RG., Pavlidis, D., Tsakalidou, E. & Zotta, T. 2015. Evaluation of a differential medium for the preliminary identification of members of the Lactobacillus plantarum and Lactobacillus casei groups. Ann. Microbiol., 65:1649-1658 https://doi.org/10.1007/s13213-014-1004-y
  19. Shim YH, Ahn GJ, Yoo CH. 2003. Characterization cf salted Chinese cabbage in relation to salt content, temperature and time. Korean J. Food Cook. Sci., 19(2):210-215
  20. Song HY, Cheon SH, Yoo SR, Chung YB, Seo HY. 2016. Changes in quality characteristics of salted Kimchi cabbageand kimchi paste during storage. Korean J. Food Preserv.. 23(4):459-470
  21. Song JH, Kim DW, Oh HY, Yun JT, Kuk YI, Yang KY. 2023. "Comparison of the Nutritional and Functional Compounds in Naked Oats (Avena sativa L.) Cultivated in Different Regions". Korean J. Crop Sci., 68(4):402-412
  22. Yu CH. 2023. Analysis of distribution channel selection according to the characteristics of consumer purchasing kimchi. J. Korea Acad.-Ind. Coop. Soc., 24:280-289 https://doi.org/10.5762/KAIS.2023.24.1.280
  23. Yun JY, Jeong JK, Moon SM, Park KY. 2014. Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi. J. Korean Soc. Food Sci. Nutr., 43(7):1081-1087 https://doi.org/10.3746/jkfn.2014.43.7.1081
  24. Jeong MK, Kim WT, Park YG, Park JW, Nam HJ, No SJ, Kim DJ. 2023. Consumers' Kimchi-making Intentions and Major Vegetables Supply Outlook for 2023. Korea Rural Economic Institute (KREI). KREI Agricultural Policy Focus, No. 218. Available from: https://eiec.kdi.re.kr/policy/domestic View, [accessed 2024 May 30]
  25. Ministry of Food and Drug Safety (MFDS). 2023a. Food code 2024. Available from: http://www.foodsafetykorea.go.kr/foodcode/, [accessed 2024. 5. 15.]
  26. Ministry of Food and Drug Safety (MFDS). 2023b. Food code 2024. Available from: https://www.mfds.go.kr/brd/m_231/view.do?seq=33059&srchFr=&srchTo=&srchWord=&srchTp=&itm_seq_1=0&itm_seq_2=0&multi_itm_seq=0&company_cd=&company_nm=&page=1, [accessed 2024. 5. 15.]
  27. National Agricultural Products Quality Management Service. 2020. Announcement No. 2020-6 by the National Agricultural Products Quality Management Service. Standard for salted cabbage, No. T104. Available from: https://www.naqs.go.kr›bbsDownload. [accessed 2024. 5. 15.]