Browse > Article
http://dx.doi.org/10.7318/KJFC/2017.32.3.227

Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period  

Cho, Sun-Duk (Plant Resources Research Institute, Duksung Women's University)
Bang, Hye-Yeol (Plant Resources Research Institute, Duksung Women's University)
Kim, Eunhyang (Plant Resources Research Institute, Duksung Women's University)
You, SoHyeon (Plant Resources Research Institute, Duksung Women's University)
Kim, Byeong-Sam (Research Group of Smart Food Distribution System, Korea Food Research Institute)
Kim, Gun-Hee (Plant Resources Research Institute, Duksung Women's University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.3, 2017 , pp. 227-234 More about this Journal
Abstract
This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at $4^{\circ}C$. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.
Keywords
spring kimchi cabbage; kimchi; quality characteristics; sensory evaluation;
Citations & Related Records
Times Cited By KSCI : 16  (Citation Analysis)
연도 인용수 순위
1 Park KW, Lee YB, Choi NH, Jeong JC. 1990. Effects of culture media and nutrient solutions on the yield and quality of cucumber and tomato. Kor. J. Environ. Agr., 9(2):143-151
2 Seong JH, Park SG, Park EM, Kim HS, Kim DS, Chung HS. 2006. Contents of chemical constituents in organic Korean cabbages. Korean J. Food Preserv., 13(5): 655-660
3 Son EJ, Hwang IW, Chung SK. 2015. Quality characteristics of cut kimchi cabbage during short-term storage depending on the packaging materials. Korean J. Food Preserv., 22(5):623-628   DOI
4 Song HY, Cheon SH, Yoo SR, Chung YB, Seo HY. 2016. Changes in quality characteristics of salted Kimchi cabbage and kimchi paste during storage. Korean J. Food Preserv., 23(4):459-470   DOI
5 Studstill D, Simone E, Brecht J, Gilreath P. 2007. Pepper spot ("gomasho") on Napa cabbage. University of Florida. IFAS Fact sheet, 352:1-5
6 Woo M, Choi JR, Kim M, Jang MS, Cho EJ, Song YO. 2012. Physicochemical characteristics of seafood-added kimchi during fermentation and its sensory properties. J. Korean Soc. food Sci. Nutr., 41(12)1771-1777   DOI
7 Yun JY, Jeong JK, Moon SH, Park KY. 2014. Effects of brined baechu cabbage and seasoning on fermentation of Kimchi. J. Korean Soc. Food Sci. Nutr., 43(7):1081-1087   DOI
8 Rural Development Administration. Developing "General Seasoning Station for Kimchi" to save ingredients and time. Available from: http://www.rda.go.kr/, [accessed 2013.11.15.]
9 Bae SJ, Eum HL, Kim BS, Yoon JR, Hong SJ. 2015. Comparison of the quality of highland-grown Kimchi Cabbage 'Choon Gwang' during cold storage after pretreatments. Kor. J. Hort. Sci. Technol., 33(2):233-241
10 Chambers IV E, Lee JH, Chun SS, E. Milleri AE. 2012. Development of a lexicon for commercially available cabbage (Baechu) kimchi. J. Sens. Stud., 27(6):511-518   DOI
11 Chang JH, Shim YY, Cha SK, Chee KM. 2010. Probiotic characteristics of lactic acid bacteria isolated from kimchi. J. Appl. Microbiol., 109:220-230
12 Chang JY, Kim IC, Chang HC. 2014. Effect of solar salt on kimchi fermentation during long-term storage. Korean J. Food Sci. Technol., 46(4):456-464   DOI
13 Cho SD, Bang HY, Lee EJ, Kim GH. 2016. Quality characteristics of spring napa cabbage kimchi harvested at different times. J. Korean Soc. Food Cult., 31(2):188-193   DOI
14 Eum HL, Bae SJ, Kim BS, Yoon JR, Kim JK, Hong SJ. 2013. Postharvest quality changes of kimchi cabbage 'Choongwang' cultivar as influenced by postharvest treatments. Kor. J. Hort. Sci. Technol., 31(4):429-436
15 Ha AW, Ju SY. 2016. Nutrient intakes and frequently consumed foods among Korean adults according to the intake frequency of Baechu (Chinese cabbage) kimchi: Based on the 2012-2013 Korea National Health and Nutrition Examination Survey. J. Nutr. Health., 49(2):125-133   DOI
16 Jung EH, Ryu JP, Lee SI. 2012. A study on foreigner preferences and sensory characteristics of kimchi fermented for different periods. Korean J. Food Culture, 27(4):346-353   DOI
17 Kim HY, Kil JH, Park KY. 2013. Comparing the properties and functionality of Kimchi made with Korean or Japanese Baechu cabbage and recipes. J. Korean Soc. Food Sci. Nutr., 42(4):520-526   DOI
18 Kim SS, Ku KH, Jeong MC, Hong JH, Chung SK. 2014. Effects of pre-heat treatments on the quality of cut kimchi cabbages during short-term storage. Korean J. Food Preserv., 21(6):776-783   DOI
19 Kim MJ, Kim SD. 2000. Quality characteristics of Kimchi prepared with major spring Chinese cabbage cultivars. Korean J. Postharvest Sci. Technol., 7(4):343-348
20 Kim SD. 1997. Preparation of kimchi and salting. Korean J. Food Preserv., 4(2):215-225
21 Korean Statistical Information Service (KOSIS). 2015. Crop production statistics in 2015. p 142-147
22 Lee JH. 2008. Kimchi from Korean traditional food to global food. Food Sci. Ind., 41(3):23-27
23 Lee JY, Park YS, Kim YS, Shin DH. 2002. Antimicrobial characteristics of metabolites of lactic acid bacteria isolated from feces of newborn baby and from dongchimi. Korea J. Food Sci. Technol., 34(3):472-479
24 Lee KH, Kuack HS, Jung JW, Lee EJ, Heong DM, Kang KY, Chae KI, Yun SH, Jang MR, Cho SD, Kim GH. 2013. Comparison of the quality characteristics between spring cultivars of kimchi cabbage (Brassica rapa L. ssp. pekinensis). Korean J. Food Preserv., 20(2):182-190   DOI
25 Lee WO, Yun HS, Jeong H, Lee HD, Cho KH, Kim MS. 2003. Development of the corrugated fiberboard box for coldchain distribution of Chinese cabbage. Korean J. Food Preserv., 10(1):23-27
26 Masarirambi MT, Oseni TO, Shongwe VD, Mhazo N. 2011. Physiological disorders of Brassicas/Cole crops found in Swaziland. A Review. African J. Plant Sci., 5(1):8-14