Browse > Article
http://dx.doi.org/10.7318/KJFC.2011.26.6.554

A Survey on the Use and Recognition of Various Salts in Kimchi Production  

Kim, Ju-Hyeon (Division of Tourism Information Management, Dong Seoul University)
Yoon, Hei-Ryeo (Division of Food Sciences, major in Foodservice Management and Nutrition)
Publication Information
Journal of the Korean Society of Food Culture / v.26, no.6, 2011 , pp. 554-561 More about this Journal
Abstract
The nutritional value of kimchi is gaining global focus along with new possibilities and uses for the various salts used in making kimchi. The purpose of the study is to conduct research on the uses of various salts and investigate the consumer recognition of salt use in kimchi preparation. The findings are from 824 consumers over 19 years old from 15 locations who participated in this questionnaire via one-to-one interviews from September 23rd to October 14th, 2009. The results of the questionnaire show that when customers cooked, 71.9% used solar salt, 62.2% used flower salt (refined salt), 27.4% used Hanju salt (purified salt), 59.0% used processed salt (roasted salt), 47.4% used bamboo salt, 69.4% used Mat salt (table salt), and 18.2% used low sodium salt. The most preferred origin of salts was domestic. Most customers salted Chinese cabbage while preparing kimchi. Consumers showed low perceptions of different salts used in kimchi production, and did not exactly recognize the characteristics of various salts. The preferences for domestic and solar salts were very high, while the preference for sea salts was low. In conclusion, various types of salts could improve the quality of kimchi. This study hopes to help consumers produce better kimchi to match different needs. Therefore, attention should be paid to promoting the characteristics of various salts influencing the quality of kimchi.
Keywords
customer recognition; various salts; domestic salt; solar salt;
Citations & Related Records
Times Cited By KSCI : 9  (Citation Analysis)
연도 인용수 순위
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(1):30-35
2 Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined chinese cabbage of fall cultivar during storage. Korean J Food Sci Technol., 26(3):239-245
3 Lee JM, Lee HS. 1999. The effect of change of the distribution structure on Korea indigenous fermented food. Korean J Diet Culture, 14(4):271-287
4 Lee GD, Kim SK, Kim JO, Kim ML. 2003. Comparision of quality characteristics of salted muskmelon with deep seawater salt, sun-dried and purified salts. J Korean Soc. Food Sci. Nutr., 32(6):840-846   DOI
5 Lee KD, Choi CR, Cho JY, Kim HL, Ham KS. 2008. Physicochemical and sensory properties of salt-fermented shrimp prepared with various salts. J Korean Soc. Food Sci. Nutr., 37(1):53-59   DOI
6 Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on Kimchi fermentation. Korean J Food Sci. Technol., 16(4):443-450
7 Gil WS. 1999. Application and present conditions of salt processing in Korea. J East Asian Dietary Life, 9(2):247- 256
8 Ha JO. 1997. Studies on the development of functional and low sodium kimchi and physiological activity of salts. Doctoral degree thesis, Pusan National University
9 Park KY. 1995. The nutritional evaluation and antimutagenic and anticancer effects of kimchi. J Korean Soc. Food Sci. Nutr., 24(1):169-182
10 Park WS, Lee HJ, Han YS, Koo YJ. 1994. Kimchi preparation with brined chinese cabbage and seasoning mixture stored separately. Korean J Food Sci Technol., 26(3):231-238
11 Park MW, Park YK. 1998. Change of physicochemical and sensory characteristics of oiju(Korean pickled cucumber) prepared with different salts. J Korean Soc. Food Sci. Nutr., 27(4):419-424
12 Park SJ, Park YK, Jun HK. 2001. Effecs of commercial salts on the growth of Kimchi-related micoorganims. J Korean Soc. Food Sci. Nutr., 30(5):806-813
13 Park SH, Lim HS. 2003. effects of red pepper, salt-fermented anchovy extracts and salt concentration on the tastes of Kimchi. J Korean Soc. Food Sci. Nutr., 32(3):346-349   DOI
14 Kim YS. 1999. The application method of bamboo salt and health in the pollution period. J East Asian Dietary Life, 9(2):257-260
15 Ha JO, Park KY. 1998. Comparison of mineral contents and external structure of various salts. J Korean Soc. Food Sci. Nutr., 27(3):413-418
16 Hahn YS. 2003. Effect of salt type and concentration on the growth of lactic acid bacteria isolated from Kimchi. Korean J Sci. Technol., 35(4):743-747
17 Han JS. 1999. The effect of salt on cooking. J East Asian Diet Life, 9(3):391-401
18 Han GJ, Son AR, Lee SM, Jung JK, Kim SH, Park KY. 2009. Improvement quality and increased in vitro anticancer effect of kimchi by using natural sea salt without bitten and baked (guwum) salt. J Korean Soc. Food Sci. Nutr., 38(8):996-1002   DOI
19 Jo EJ, Shin DH. 1998. Study on the chemical compositions of sun-dried, refined and processed salt produced in Chonbuk area. J Fd Hyg safty, 13:360-364
20 Kim JH, Park WP, Kim JS, Park JH, Ryu JD, Lee HG, Song YO. 2000. A survey on the actual state in kimchi in Kyungnam( 2)-The study of the notion and preference of kimchi products for sale-. J Korean Society Diet Culture, 15(2):147-153
21 Kim MH, Chang MJ. 2000. Fermentation property of Chinese cabbage Kimchi by fermentation temperature and salt concentration. K Korean Soc. Agric Chem Biotechnol., 43(1):7-11
22 Kim SJ, Kim HL, Hma KS. 2005. Characterization of kimchi fermentation prepared with various salts. Korean J Food Preserv., 12(4):395-401
23 Ko YD, Kim HJ, JUN SS. Sung NJ. 1994. Development of control1 system for Kimchi fermentation and storage using refrigerator. Korean J Food Sci. Technol., 26(3):199-208