Browse > Article
http://dx.doi.org/10.9724/kfcs.2017.33.1.9

Quality Characteristics of Commercial Kimchi Paste  

Cheon, Seon-Hwa (World Institute of Kimchi)
Lee, Sang-Il (World Institute of Kimchi)
Hwnag, In-Min (World Institute of Kimchi)
Seo, Hye-Young (World Institute of Kimchi)
Publication Information
Korean journal of food and cookery science / v.33, no.1, 2017 , pp. 9-19 More about this Journal
Abstract
Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.
Keywords
kimchi paste; quality characteristics; capsaicin; sodium; potassium;
Citations & Related Records
Times Cited By KSCI : 23  (Citation Analysis)
연도 인용수 순위
1 Lee YH, Yang IW. 1970. Studies on the packaging and preservation of kimchi. J Korean Soc Appl Biol Chem 13(3):207-218.
2 Lim HS, Ko YS, Shin DS, Heo YR, Chung HJ, Chae IS, Kim HY, Kim MH, Leem DG, Lee YK. 2013. Sodium and potassium content of school meals for elementary and junior high school students in Daegu, Masan, Gwangju, and Jeju. J Korean Soc Food Sci Nutr 42(8):1303-1317.   DOI
3 Lim YR, Kyung YN, Jeong HS, Kim HY, Hwang IG, Yoo SM, Lee JS. 2012. Effects of drying methods on quality of red pepper powder. J Korean Soc Food Sci Nutr 41(9):1315-1319.   DOI
4 Liu W, Ko KH, Kim HR, Kim IC. 2012. The effect of insoluble dietary fiber extracted from Chinese cabbage waste on plasma lipid profiles in rats fed a high fat diet. J Korean Soc Food Sci Nutr 41(1):33-40.   DOI
5 Marketou ME, Zacharis EA, Parthenakis F, Kochiadakis GE, Maragkoudakis S, Chlouverakis G, Vardas PE. 2013. Association of sodium and potassium intake with ventricular arrhythmic burden in patients with essential hypertension. J Am Soc Hypertens 7(4):276-282.   DOI
6 Ku KH, Kim NY, Park JB, Park WS. 2001. Characteristics of color and pungency in the red pepper for kimchi. Korean J Food Sci Technol 33(2):231-237.
7 National Agricultural Products Quality Management Service. 2016. Korean traditional food standards. Available from: https://www.naqs.go.kr/multiboard/board/detail.naqs?menu=MN30506&groupno=282&cate=0&page=1&seq=48927&schType=&schKeyword=. Accessed January 23, 2016.
8 Obarzanek E, Sacks FM, Vollmer WM, Bray GA, Miller III ER, Lin PH, Karanja NM, Most-Windhauser MM, Moore TJ, Swain JF, Bales CW, Proschan MA. 2001. Effects on blood lipids of a blood pressure-lowering diet: The dietary approaches to stop hypertension (DASH) trial. Am J Clin Nutr 74(1):80-89.   DOI
9 Nha YA, Park JN. 2003. Effect of dried powders of pine needle, pine pollen, green tea and horseradish on preservation of kimchi-yangnyum. Korean J Culin Res 9(4):179-190.
10 No HK, Lee SH, Kim SD. 1995. Effects of ingredients on fermentation of Chinese cabbage kimchi. J Korean Soc Food Nutr 24(4):642-650.
11 Park HY, Jung LH, Lee SS. 2001. Physicochemical characteristics of Toha-Jeot added cabbage kimchi during fermentation. J Korean Soc Food Sci Nutr 30(3):426-431.
12 Park SJ, Paik HY, Lee SY. 2007. The influence of mixed NaCl-KCl salt on sodium intake and urinary excretion of sodium and potassium. Korean J Nutr 40(6):500-508.
13 Park YH, Kim YS, Kim SB. 2009. Consumer preference for salted cabbage in Gyeonggi province. Food Sci Ind 42(3): 28-34.
14 Ryu JY, Lee HS, Rhee HS. 1984. Changes of organic acids and volatile flavor compounds in kimchi fermented with different ingredients. Korean J Food Sci Technol 16(2):169-174.
15 Sacks FM, Svetkey LP, Vollmer WM, Appel LJ, Bray GA, Harsha D, Obarzanek E, Conlin PR, Miller III ER, Simons-Morton DG, Karanja N, Lin PH. 2001. Effects on blood pressure of reduced dietary sodium and the Dietary Approaches to Stop Hypertension (DASH) diet. N Engl J Med 344(1):3-10.   DOI
16 Bang BH, Seo JS, Jeong EJ. 2008. A method for maintaining good kimchi quality during fermentation. Korean J Food Nutr 21(1):51-55.
17 Shin JH, Kim RJ, Kang MJ, Kim GM, Sung NJ. 2012. Quality and fermentation characteristics of garlic-added kimchi. Korean J Food Preserv 19(4):539-546.   DOI
18 Song MR, Lee KJ. 2008. Salinity and consumption patterns of kimchi and soup.stew in Jeonju area. Korean J Food Cook Sci 24(1):84-91.
19 Yi SH, Park SY Jeong DH, Kim JY, Lee AJ, Shin HA, Moon JH, Lee JH, Kim SE, Ryou HJ, Om AS. 2009. Survey research of homemade and commercial cabbage (Baechu) kimchi on physicochemical quality characteristics. Korean J Food Cook Sci 25(6):671-676.
20 You JH, Kwak EJ, Shin MJ. 2007. A study on kimchi preference and the types of kimchi purchased at markets to improve kimchi marketing. J East Asian Soc Diet Life 17(4):511-519.
21 Cheon SH, Kang MR, Seo HY. 2016. Quality characteristics of Nabak kimchi with freeze-dried ingredients during storage. Korean J Food Preserv 23(2):145-154.   DOI
22 Cha YJ, Lee YM, Jung YJ, Jeong EJ, Kim SJ, Park SY, Yoon SS, Kim EJ. 2003. A nationwide survey on the preference characteristics of minor ingredients for winter kimchi. J Korean Soc Food Sci Nutr 32(4):555-561.   DOI
23 Chang JY, Choi YR, Chang HC. 2011. Change in the microbial profiles of commercial kimchi during fermentation. Korea J Food Preserv 18(5):786-794.   DOI
24 Chang JY, Choi YR, Chang HC. 2011. Change in the microbial profiles of commercial kimchi during fermentation. Korean J Food Preserv 18(5):786-794.   DOI
25 Cho EJ, Park KY, Rhee SH. 1997. Standardization of ingredient ratios of Chinese cabbage kimchi. Korean J Food Sci Technol 29(6):1228-1235.
26 Choi TK, Park SH, Yoo JH, Lim HS, Jo JS, Hwang SY. 2003. Effect of starter and salt-fermented anchovy extracts on the quality of kimchi paste and Geotjeori kimchi. Korean J Food Cult 18(2):96-104.
27 Cho EJ, Rhee SH, Park KY. 1998. Standardization of kinds of ingredient in Chinese cabbage kimchi. Korean J Food Sci Technol 30(6):1456-1463.
28 Bong YJ, Jeong JK, Park KY. 2013. Fermentation properties and increased health functionality of kimchi by kimchi lactic acid bacteria starters. J Korean Soc Food Sci Nutr 42(11):1717-1726.   DOI
29 Cho SK, Moon JS, Kim YJ, Kim JE, Choi HY, Ahn JE, Otgonbayar GE, Eom HJ, Kim TJ, Kim YM, Kim HR, Han NS. 2012. Comparison of chemical and microbiological characteristics of commercial kimchi products in Korea and Japan. Korean J Food Sci Technol 44(2):155-161.   DOI
30 Goto A, Tobian L, Iwai J. 1981. Potassium feeding reduces hyperactive central nervous system pressor responses in Dahl salt-sensitive rats. J Hypertens 3(3):128-134.   DOI
31 Kim DH, Yoo JY, Jang KI. 2016. Effects of a pre-filter and electrolysis systems on the reuse of brine in the Chinese cabbage salting process. Prev Nutr Food Sci 21(2):147-154.   DOI
32 Hwang GH, Yoo YK, Chung DL, Cho NC, Jung LH. 2000. Effects of sensory acceptability for kimchi prepared with different conditions of fermented seafood and red pepper. Korean J Food Nutr 13(3):201-212.
33 Kang KO, Lee SH, Cha BS. 1995. A study on the material ratio of kimchi products of Seoul and Chung Cheong area and chemical properties of the fermented kimchis. Korean J Soc Food Sci 11(5):487-493.
34 Kim DG, Kim BK, Kim MH. 1994. Effect of reducing sugar content in Chinese cabbage on kimchi fermentation. J Korean Soc Food Nutr 23(1):73-77.
35 Kim HY. 2011. Activation of nutrition labeling in food and restaurant industry for sodium reduction. Food Sci Ind 44(1):28-38.
36 Ku HS, Noh JS, Kim HJ, Cheigh HS, Song YO. 2007. Antioxidant effects of sea tangle added Korean cabbage kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 36(12):1497-1502.   DOI
37 Kim SM. 2013. Quality characteristics of low-salt kimchi with salt replaced by Salicornia herbacea L. powder. J Korean Soc Food Cult 28(6):674-683.   DOI
38 Ko YT, Hwang JK, Baik IH. 2004. Effects of Jeotkal addition on quality of kimchi. Korean J Food Sci Technol 36(1):123-128.
39 Korean Food and Drug Administration. 2016. Food code. KFDA, Seoul, Korea. p 154.
40 Ku KH, Cho MH, Park WS. 2003. Characteristics analysis for the standardization of commercial kimchi. Korean J Food Sci Technol 35(2):316-319.
41 Ku KH, Jeong MC, Chung SK. 2013. Industrialization of salted Chinese cabbages and fresh-cut Chinese cabbage. Food Sci Ind 46(4):2-11.
42 Lee MK, Yang HJ, Woo HN, Rhee YK, Moon SW. 2011. Changes in the texture and salt content of Chinese cabbage using different salting methods. J Korean Soc Food Sci Nutr 40(8):1184-1188.   DOI
43 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.   DOI
44 Lee MK, Lee HJ, Park WS, Koo KH, Kim YJ, Jang DJ, Suh JW. 2009. Changes of S-adenosy1-L-methionine (SAM) in kimchi using different raw materials. Korean J Food Sci Technol 41(4):417-422.