Browse > Article

Safety and Quality Assessment of Kimchi Made Using Various Salts  

Chang, Min-Sun (Department of Food and Nutrition, Duksung Women's University)
Cho, Sun-Duk (Department of Food and Nutrition, Duksung Women's University)
Bae, Dong-Ho (Department of Bioscience and Biotechnology, Konkuk University)
Kim, Gun-Hee (Department of Food and Nutrition, Duksung Women's University)
Publication Information
Korean Journal of Food Science and Technology / v.42, no.2, 2010 , pp. 160-164 More about this Journal
Abstract
This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at $4^{\circ}C$. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.
Keywords
salt; safety; kimchi; quality;
Citations & Related Records
Times Cited By KSCI : 12  (Citation Analysis)
Times Cited By SCOPUS : 0
연도 인용수 순위
1 Shin DH, Jo EJ, Hong JS. Chemical composition of imported table salts and kimchi preparation test. J. Fd. Hyg. Safety 14: 277-281 (1999)
2 Ha JO, Park KY. Comparison of mineral contents and external structure of various salts. J. Korean Soc. Food Sci. Nutr. 27: 413-418 (1998)
3 Na BJ, Ha SD. Effectiveness and safety of salts. Food Sci. Ind. 42: 60-73 (2009)
4 Park JA, Heo GY, Lee JS, Oh YJ, Kim BY, Mheen TI, Kim CK, Ahn, JS. Change of microbial communities in kimchi fermentation at low temperature. Korean J. Microbiol. 39: 45-50 (2003)
5 Kim YJ, Jin YY, Song KB. Study of quality change in chonggakkimchi during storage, for development of a freshness indicator. Korean J. Food Preserv. 15: 491-496 (2008)
6 Mheen TI, Kwon TW. Effect of temperature and salt concenturation on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
7 Rhee HS, Lee CH, Lee GJ. Changes in the chemical composition and textural properties of Korean cabbage during salting. Korean J. Soc. Food Sci. 3: 64-70 (1987)
8 Hong SI, Park JS, Park NH. Quality changes of commercial kimchi products by different packaging methods. Korean J. Food Sci. Technol. 27: 112-118 (1995)
9 Ahn SJ. The effect of salt and food preservatives on the growth of lactic acid bacteria isolated from kimchi. Korean J. Food Soc. Food Sci. 4: 39-50 (1998)
10 Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
11 Kim YS, Shin DH. Hygienic superiority of kimchi. J. Fd. Hyg. Safety 23: 91-97 (2008)
12 Kim SJ, Kim HL, Ham KS. Characterization of kimchi fermentation prepared with various salts. Korean J. Food Preserv. 12: 395-401 (2005)
13 Vander AJ, Sherman JH, Luciano DS. Human Physiology. 5th ed. McGraw Hill Publishing Co., New York, NY, USA. pp. 471-512 (1990)
14 Hahn YS, Oh JY, Kim YJ. Characteristics of low salt kimchi prepared with salt replacement during fermentation. Korean J. Food Sci. Technol. 34: 647-651 (2002)
15 Yoon MH, Eom MN, Kim KC, Jung HR, Jeong IH, Do YS, Kim YS, Ko HU, Son JS. Contents of di-(2-ethylhexyl) pthalate in PVC food packaging (in 2000-2002 and 2004). J. Fd. Hyg. Safety 20: 199-204 (2005)
16 Bang BH, Seo JS, Jeong EJ. A method for maintaining good kimchi quality during fermentation. Korean J. Food Nutr. 21: 51-55 (2008)
17 Ku KH, Kang KO, Kim WJ. Some quality changes fermentation of kimchi. Korean J. Food Sci. Technol. 23: 476-482 (1998)
18 Han HU, Lim HR, Park HK. Determination of microbial community as and indicator of kimchi fermentation. Korean J. Food Sci. Technol. 22: 26-32 (1990)
19 Han GJ, Jang MS. Quality characteristics of aralia continentalis kitagaqa leaf-kimchi as affected by storage time. J. Korean Soc. Food Sci. Nutr. 37: 1202-1207 (2008)   DOI
20 Lee MS, Oh KT, Kim, YJ. Park RD. Change in quality of calcium-fortified kimchi during fermentation. J. Chitin Chitosan 11: 213-217 (2006)
21 Jang SY, Jeong YJ. Effect of chitosan-liquid calaium addition on the quality of kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 34: 715-720 (2005)   DOI
22 Joint FAO/WHO Expert Committee on Food Additives: Toxicological evaluation of certain food additives and contaminants (WHO Food Additives Series 24), Cambridge University Press, Cambridge, UK. pp. 222-265 (1989)
23 Jo YB, Choi HJ, Baik HS, Jun KK. Evaluation of optimum conditions for the elerofisusion between Lactobacillus sp. JC 7 isolated from kimchi and Lactobacillus acidophilus 88. Korean J. Appl. Microbiol. Biotechnol. 25: 121-128 (1997)
24 Kim HO, Rhee HS. Studies on the nonvolatile organic acids in kimchi fermented at different temperatures. Korean J. Food Sci. Technol. 7: 74-81 (1975)
25 Bae IH, Choi SH, Choi HY. Fermentation characteristics of kimchi supplemented with cheese. Korean J. Microbiol. Biotechnol. 30: 415-419 (2002)
26 Son SM, Park YS, Lim HJ, Kim SB, Jeong YS. Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J. Commun. Nutr. 12: 545-558 (2007)
27 Kim DK, Kim SY, Lee JK, Noh BS. Effects of xylose and xylitol on the organic acid fermentation of kimchi. Korean J. Food Sci. Technol. 32: 889-895 (2000)
28 Son SM, Heo KY. Salt intake and nutritional problems in Korea. Korean J. Commun. Nutr. 7: 381-390 (2002)