Browse > Article
http://dx.doi.org/10.9724/kfcs.2014.30.1.022

Physicochemical and Sensory Characteristics of Baechu Kimchi using Spicy Hot Flavor Graded Hot Pepper Powder  

Lee, In-Seon (Korea Institute of Food Life Education)
Lee, Yeon-Kyeong (Dept. of Food Science and Nutrition, Yongin University)
Kim, Hae-Young (Dept. of Food Science and Nutrition, Yongin University)
Publication Information
Korean journal of food and cookery science / v.30, no.1, 2014 , pp. 22-32 More about this Journal
Abstract
This study investigated the spicy hot flavor related quality characteristics of baechu (Kimchi cabbage) Kimchi prepared using hot pepper powder in various capsaicin levels during 8 weeks of storage. The pHs in the Kimchi samples were in the optimum range of the pH 4.2-4.5 due to the relatively low storage temperature of $2^{\circ}C$ during the entire storage periods. The L, a and b values of cap-150 sample group were significantly higher compared to those in the other samples at 8 weeks of storage. Grading hotness of the Kimchi was significantly clearly separated when varied levels of hotness for the hot pepper powder were used at 2-4 weeks of storage (p<0.001). Sensory spicy hotness of the cap-40 showed significantly the lowest with values of 4.57-4.38 representing mild hot:, that of cap-85 was medium hot with values of 5.81-6.00; and finally, that of cap-150 showed the values of 6.86-7.14, representing strong hot flavor at 2-4 weeks of storage (p<0.001). The grading of spicy hotness in the Kimchi increased by about one level at the optimal edible periods due to the leaching out of capsaicin from the hot pepper powder for those storage periods. Thus, the increased hotness of the Kimchi in the optimal edible periods should be considered when the desired hotness of the hot pepper is chosen for the Kimchi preparation. The hotness decreased as the organic acids were generated during ripening by the 8th weeks of storage.
Keywords
Kimchi; capsaicin; hot pepper powder; quality characteristics;
Citations & Related Records
Times Cited By KSCI : 22  (Citation Analysis)
연도 인용수 순위
1 Ha DM. 2003. Food Microbiology. Shinkwang Press. Seoul. p 242
2 Bang BH, Seo JS, Jeong EJ. 2005. Effect of semi-dry red pepper powder on quality of kimchi. Korean J Food Nutr 18(2): 146-154   과학기술학회마을
3 Choi HS. 2004. Kimchi Fermentation and Food Science. Hyoil Press. Seoul. pp 376-385
4 Davis B, Mathews S, Kirk J. 1970. The nature and biosynthesis of the carotenoids of different colour varieties of Capsicum annuum L. Research J Phytochemistry 9: 797-800   DOI   ScienceOn
5 Han ES, 2001. Kimchi Technology and Management. Yurim Munhwa Press, Seoul. pp 44-55
6 Hwang IG, Kim HY, Hwang Y, Jeong HS, Yoo SM. 2011. Quality characteristics of wet noodles combined with cheongyang hot pepper (Capsicum annuum L.) juice. J Korean Soc Food Sci Nutr 40(6): 860-866   과학기술학회마을   DOI
7 Imm BY, Shon SS, Kim KN. 2003. Changes in perceived intensities of pungency of ramen soup. Korean J Food Sci Technol 35(4): 623-627   과학기술학회마을
8 Jeong EJ, Bang BH, Kim KP. 2005. The characteristics of kimchi by the degree of hotness of powdered red pepper. Korean J Food Nutr 18(1): 88-93   과학기술학회마을
9 Jeong HS, Ko YT. 2010. Major odor components of raw kimchi materials and changes in odor components and sensory properties of kimchi during ripening. Korean J Food Culture 25(5): 607-614   과학기술학회마을
10 Jin SK, Kim IS, Hah KH, Park KH, Kim IJ, Lee JR. 2006. Changes of pH, acidity, protease activity and microorganism on sauces using a Korean traditional seasonings during cold storage. Korean J Food Sci Ani Res 26(2): 159-165
11 Jung MR, Hwang Y, Kim HY, Cho MC, Hwang IG, Yoo SM, Jeong HS, Lee JS. 2011. Evaluation of biological activity in pepper (Capsicum annuum L.) breeding lines. J Korean Soc Food Sci Nutr 40(5): 642-648   과학기술학회마을   DOI   ScienceOn
12 Kim GR, Park LY, Lee SH. 2010. Fermentation and quality characteristics of kimchi prepared using various types of maesil(Prumus mume Sieb. et Zucc). Korean J Food Preserv 17(2): 214-222   과학기술학회마을
13 Jung MR, Hwang Y, Kim HY, Jeong HS, Park JS, Park DB, Lee JS. 2010. Analyses of capsaicinoids and ascorbic acid in pepper (Capsicum annum L.) breeding lines. J Korean Soc Food Sci Nutr 39(11): 1705-1709   과학기술학회마을   DOI   ScienceOn
14 Kang KO, Ku KH, Lee JK, Kim WJ. 1991. Changes in physical properties of dongchimi during fermentation. Korean J Food Sci Technol 23(3): 262-266   과학기술학회마을
15 Kim HY, Kim MR, Koh BK. 2006. Food quality evaluation. Hyoil Press Seoul
16 Kim IK, Shin SR, Lee JB, Kim KS. 1997. Changes on the physical and sensory characteristics of dongchimi added with ginseng and pine meedle. J Korean Soc Food Sci Nutr 26(4): 575-581
17 Kim SJ, Kim HL, Ham KS. 2005. Characterization of kimchi fermentation prepared with various salts. Korean J Food Preserv 12(4): 395-401   과학기술학회마을
18 Kim YK, Lee GC. 1999. Chitinase activity and textural property of leek added kimchi during fermentation. Korean J Food Cookery Sci 15(2): 102-107   과학기술학회마을
19 Ku KH, Kang KO, Kim WJ. 1988. Some quality changes during fermentation of kimchi. Korean J Food Sci Technol 20(4): 476-475
20 Ku KH, Park JB, Park WS. 2004. Effect of red peppers on the its pungency and color during kimchi fermentation. J Korean Soc Food Nutr 33(6): 1034-1042   DOI
21 Kwon MJ, Song YS, Song YO. 1998. Antioxidative effect of kimchi ingredients on rabbits fed cholesterol diet. J Korean Soc Food Sci Nutr 27(6): 1189-1196   과학기술학회마을
22 Lee CH, Hwang IJ, Kim JK. 1988. Macro-and microstructure of chinese cabbage leaves and their texture measurements. Korean J Food Sci Technol 20(6): 742-748   과학기술학회마을
23 Lee JJ, Jeong YK. 1999. Cholesterol-lowering effect and anticancer activity of kimchi and kimchi ingredients. Korean J Life Sci 9(6): 743-752   과학기술학회마을
24 Lee CJ, KY Kim, HW Park. 2001. Kimchi. Daewon Press. Seoul
25 Lee IS, Kim HS, Kim HY. 2012. Quality characteristics of Baechu kimchi prepared with domestic and imported solar salts during storage. Korean J Food Cookery Sci 28(4): 363-374   과학기술학회마을   DOI   ScienceOn
26 Lee IS, Lee HJ, Cho EY, Kwon SB, Lee JS, Jeong HS, Hwang Y, Cho MC, Kim HR, Yoo SM, Kim HY. 2011. Spicy hot flavor grading in hot pepper powder for Gochujang in various cultivars using sensory characteristics. Korean J Community Living Sci 22(3): 351-364   과학기술학회마을   DOI   ScienceOn
27 Lee JS. 2012. Quality standardization of red pepper powder and improvement of utilization. Final report of Rural Development Administration.
28 Lee KH, Cho HY, Pyun YR. 1991. Kinetic modelling for the prediction of shelf life of kimchi based on total acidity as a quality index. Korean J Food Sci Technol 23(3): 306-310
29 Lee S, Yoo KM, Song SR, Park JB, Hwang IK. 2012. Development of value-added ketchup products with Korean chile pepper (Capsicum annuum L.) and their sensory evaluation. Korean J Food Nutr 25(1): 9-16   DOI   ScienceOn
30 Lee MH, Jun HK, No HK. 1992. Color measurement of kimchi juice for quality evaluation of Korean cabbage kimchi during fermentation at low temperature. J Korean Soc Food Sci Nutr 21(6): 677-680   과학기술학회마을
31 Lee SY, Sim SY, Seo MW, Lee SW, Lim JW, Lee YB. 2006. Changes in fruit characteristics after brining of pickling pepper (Capsicum annuum. L) cultivars. Korean J Hort Sci Technol 24(2): 168-176   과학기술학회마을
32 Lee YH, Rhee HS. 1986. The changes of pectic substances during the fermentation of kimchis. Korean J Food Cookery Sci 2(1): 54-58   과학기술학회마을
33 Park SH, Lee JH. 2005. The correlation of physicochemical characteristics of kimchi with sourness and overall Acceptability. Korean J Food Cookery Sci 21(1): 103-109
34 Mo EK, Kim SM, Yang SA, Jegal SA, Choi YS, Ly SY, Sung SK. 2010. Properties of baechu kimchi treated with black rice water extract. Korean J Food Preserv 17(1): 50-57   과학기술학회마을
35 Newdaily. Taiwan, developed more than 50 times the Spicy chili pepper than that of Chengyang. Available from : http://www.newdaily.co.kr/news/article.html?no=81713. Accessed June 08, 2011
36 Oh SH, Hwang IG, Kim HY, Hwang CR, Park SM, Hwang Y, Yoo SM, Kim HR, Kim HY, Lee JS, Jeong HS. 2011. Quality characteristics by particle size of red pepper powders for pepper paste and kimchi. J Korean Soc Food Sci Nutr 40(4): 599-605   DOI   ScienceOn
37 Park SH, Lim HS. 2003. Effects of red pepper, salt-fermented anchovy extracts and salt concentration on the testes of kimchi. J Korean Soc Food Sci Nutr 32(3): 346-349   DOI