• 한국식품저장유통학회지
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• 제23권4호
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• pp.459-470
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• 2016

절임배추와 양념으로 구성된 제품에 대한 품질 특성 정보를 제고하고, 버무린 형태로 저장된 김치와 절임배추와 양념을 분리 저장한 후 버무린 김치의 품질 특성의 차이를 확인하기 위해 $4^{\circ}C$에서 저장하면서 1주 간격으로 품질특성을 분석하였다. 절임배추의 산도 및 일반세균수 변화 결과, 염수 침지에 따른 절임배추의 품질유지 효과가 나타났으며, 외관 및 관능적 품질 특성 결과를 토대로 염수 침지하지 않은 절임배추의 저장한계는 1주, 염수침지한 절임배추의 저장한계는 2주 이내임을 알 수 있었다. 특히, 염수량이 많을수록 품질 유지에 더욱 효과적이었으며 관능적 특성에서도 다소 높은 점수를 받았다. 양념은 저장 8주 동안 산도가 증가하는 경향을 보였으나 미생물학적 및 관능적 품질특성에는 큰 변화가 없었다. 0일차에 제조하여 $4^{\circ}C$에서 저장한 김치와 $4^{\circ}C$에서 각각 저장된 절임배추와 양념을 이용하여 매주 제조한 김치의 품질 특성을 분석한 결과, 0일차에 제조하여 저장한 김치보다 저장된 절임배추와 양념으로 매주 제조한 김치의 pH가 높고, 산도가 낮아 발효 지연효과가 있는 것으로 나타났다. 특히 3주차 저장된 절임배추와 양념으로 제조한 김치의 경우 신냄새, 신맛 등의 지표에서 김치형태로 저장된 것보다 유의적으로 낮은 점수를 받았다. 전반적인 기호도에서도 분리 저장 후 제조한 김치에서 높은 점수를 받았으나 유의적인 차이는 확인되지 않았다. 이상의 결과, 절임배추와 양념으로 제품화할 경우 절임배추는 품질유지를 위해 염수에 침지하여 포장하는 방법이 효과적이며, 분리 저장된 절임배추와 김치 양념을 혼합하여 김치로 제조하여도 처음부터 김치 형태로 제조하여 저장한 것과 비교하여 발효가 지연되면서 관능적으로도 문제가 없어 김치의 가식기간을 연장할 수 있는 방법이 될 것으로 생각된다.

• 한국식품저장유통학회지
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• 제13권6호
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• pp.789-795
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• 2006

본 연구에서는 기능성이 강화된 배추김치 개발을 위하여 발아현미 농축액(A)과 발아현미 추출물 분말(B)이 첨가된 김치와 시판김치 4종의 품질특성을 비교하였다. 그 결과, pH와 총산은 시료들 간에 비슷한 수치를 나타내었다. (A)와 (B)의 배추김치 총당은 각각 29.86과 40.99 mg/g, 환원당은 각각 21.45와 22.88 mg/g으로 시판배추김치 4종의 총당과 환원당 함량에 비해 상당히 높은 함량을 나타내었다. L 및 b값은 시료들 간에 비슷한 수치를 나타내었고, a값은 (A)와 (B)의 배추김치가시판배추김치보다 조금 낮게 나타났다. 총 아미노산과 필수아미노산 함량은 (A)와 (B)의 배추김치가 시판배추김치에 비해 높은 함량을 나타내었으나 발아현미의 주요 기능성분으로 알려진 GABA는 (A)와 (B)의 배추김치가 시판배추김치와 비교했을 때 비슷하거나 오히려 낮은 함량을 나타내었다. 총 페놀성 화합물과 기타활성은 (A)와 (B)의 배추김치가 시판배추김치보다 전반적으로 높게 나타났다. 이상의 결과 발아현미 농축액과 추출물 분말이 첨가된 김치는 시판김치와 발효가 비슷하게 진행되었으며 항산화능 및 혈전용해능 등의 기능적인 면에서는 매우 우수한 것으로 나타나 품질이 향상된 배추김치의 제조가 가능 할 것으로 나타났다.

• 한국식품저장유통학회지
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• 제24권3호
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• pp.367-373
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• 2017

본 연구는 두 품종 배추(봄맛노랑 및 춘광)의 가공조건(신선배추, 절임배추, $4^{\circ}C$ 저장 김치 및 $20^{\circ}C$ 저장 김치)에 따른 GSL 및 ITC의 정성 정량 분석을 하였다. HPLC와 HPLC/MS분석 결과 봄맛노랑 및 춘광 배추에는 4종류의 GSL(sinigrin, gluconapin, glucobrassicanapin, 4-methoxyglucobrassicin)가 확인되었다. 신선배추의 총 GSL 함량은 봄맛노랑; $21.37{\pm}1.06{\mu}g/g$ DW, 춘광; $20.96{\pm}3.33{\mu}g/g$ DW에서 절임공정을 거쳐 봄맛노랑, 춘광이 각각 39%, 52% 감소하였다. 또한 김치로 가공하여 $20^{\circ}C$에 저장하였을 때 신선배추 대비 봄맛노랑, 춘광이 각각 83%, 56% 감소하여 GSL의 함량은 절임공정 및 숙성과정에서 크게 소실되는 것으로 나타났다. 또한 GC/MS분석 결과 봄맛노랑 및 춘광 배추에는 3종류의 ITC(2-phenylethyl ITC, 3-butenyl ITC, 4-pentenyl ITC)가 확인되었다. 2-Phenylethyl ITC는 봄맛노랑, 춘광에서 절임공정에 의하여 증가하였다가 $20^{\circ}C$에 저장하며 숙성되는 동안 다량 소실되었다. 3-Butenyl ITC은 절임공정에서부터 감소하는 경향을 나타냈으며, 김치로 저장하는 동안에는 크게 감소하지 않았다. 4-Pentenyl ITC는 신선배추에서만 발견되었다가 가공처리에 의해 완전히 소실되어 관찰되지 않았다. 본 연구는 향후 산업체에서 배추 가공식품의 기초자료로서 활용할 수 있을 것이다.

• 농업과학연구
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• 제45권4호
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• pp.623-634
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• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.

• 한국토양비료학회지
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• 제49권5호
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• pp.469-479
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• 2016

Kimchi cabbage is one of the most important vegetables in Korea and a target crop for market stabilization as well. In particular Kimchi cabbages in a highland area are very sensitive to the fluctuations in supply and demand. Yield variability due to growth conditions dictates the market fluctuations of Kimchi cabbage price. This study was carried out to understand the distribution of the highland Kimchi cabbage growth status in Anbandeok. Anbandeok area in Gangneung, Gangwon-do, Korea is one of the main producing districts of highland Kimchi cabbage. The highland Kimchi cabbage status map of each growth factor was obtained from unmanned aerial vehicle (UAV) imagery and field survey data. Six status maps include UAVRGB image map, normalized difference vegetation index (NDVI) distribution/anomaly map, Crop distribution map, Planting/Harvest distribution map, Growth parameter map and Growth disorder map. As a result, the highland Kimchi cabbage status maps from May 31 to Sep. 6 in 2016 were presented to show spatial variability in the field. The benefits of the highland Kimchi cabbage status map can be summarized as follows: crop growth monitoring, reference for field observations and survey, the relative comparison of the growth condition in field scale, evaluation of growth in comparison of average year, change detection of annual crops or planting areas, abandoned fields monitoring, prediction of harvest season etc.

• 한국식품영양과학회지
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• 제27권4호
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• pp.625-632
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• 1998

To enhance the antimutagenic and anticancer activities of chinese cabbage kimchi, 13 kinds of kimchi, which were different kinds and levels of sub-ingredient added kimchi, were prepared and fermented at 15℃ for 1 day and then at 5℃ up to pH 4.3. The antimutagenic effects of the methanol extracts of the kimchi were studied by using Ames mutagenicity test in Salmonella typhimurium TA100 and SOS chromotest in E. coli PQ37. Among the kimchi samples, high ratio of red pepper powder(7%) and garlic(2.8% or 5.2%) added kimchi, 1% chinese pepper powder added kimchi and organic cultivated chinese cabbage kimchi significantly reduced(p<0.05) the mutagenicity induced by aflatoxin B1(AFB1) in Ames test and SOS response against N-methyl-N'-nitro-N-nitrosoguanidine(MNNG) in SOS chromotest, and also the kimchi inhibited more effectively(p<0.05) the survival and growth of AGS human gastric adenocarcinoma cells than the standarized kimchi on the SRB assay, MTT assay and growth inhibition test. These results suggest that the antimutagenic and anticancer activites of kimchi can be increased by the sub-ingredients such as organic cultivated chinese cabbage, red pepper powder, garlic and chinese pepper powder.

• 한국식품영양과학회지
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• 제27권5호
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• pp.852-857
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• 1998

Three kinds of kimchi using Chinese cabbage, leafy radish and mustard leaf were prepared by conventional method and stored at 5$^{\circ}C$ or 2$0^{\circ}C$ for 13 dyas. During storage at both temperatures, changes of the amounts of salt and ascorbic acid, pH and total acidity were determined, and the relationship of the decomposition of chlorophylls with the production of their derivaties was studied. At both storage temperatures, salt concentration of Chinese cabbage kimchi(3.7%), leafy radish kimchi(3.6%), mustard leaf kimchi(3.5%) was relatively constant during the entire storage period. However, pH and total acidity wre fluctuating with the remarkable changes during 3 days of storage. Ascorbic acid content was slowly decreased during the storage period and the decompositin rate of ascorbic and was greater at 2$0^{\circ}C$ than 5$^{\circ}C$. Among the kinds of kimchi tested, mustard leaf kimchi with the slow decomposition rate of ascorbic acid contained relatively high ascorbic acid content, while leafy radish kimchi contained the lowest content. At both storage temperatures, the production of pheophytin and pheophorbide from decomposition of chlorophyll was least in mustard leaf kimchi, but similar production rates in leafy radish and Chinese cabbage kimchi were observed.

• 동아시아식생활학회지
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• 제8권1호
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• pp.66-74
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• 1998

To investigate the materials in the preparation of kimchi for Koreans in the Commonwealth of Independent States(CIS) a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan and Jazahstan, In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan, For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moxcow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most, But the respondents who live in Moscow and Kazahstan. 쫴 are younger, or belong to higher emigrant generation, prefer cabbage kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to kimchi in Korea, is used in Kimchi By above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all toe respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented seafood to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

• 한국식품영양학회지
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• 제8권4호
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• pp.289-292
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• 1995

A survey study was carried out on the preparation methods of the Winter Kimchies in Seoul. Chung Cheong and Kang Won area by questioning 203 homes Individually. The results showed that the cabbage Kimchi was prepared more than 95o of total Kimchi a good heads of the Chinese cabbage were selected as proper quality of the cabbage. The cabbage were brined for 7∼10 hours with using sun-dried salts mostly(66∼78%) In Seoul and Chung Cheong area the quality of Chinese cabbage was regarded as the primary factor and the seasoning materials in Kang Won area for good quality of Kimchi, more than 70eA of the residents prepared Kimchi in Kimchi jar, and the correlation between the jar use kind of resident such as house or apartment was significantly high (p< 0.000)

• Preventive Nutrition and Food Science
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• 제4권2호
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• pp.113-116
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• 1999

The anticancer effect of methanol extracts from common Chinese cabbage kimchi(CC kimchi ) and organically cultivated Chinese cabbage kimchi (OC kimchi) was studied on the cell growth, MTT assay and SRB assay using AGS human gastric cancer cells. Methanol extracts from CC kimchi and OC kimchi exhibited the anticancer activites in vitro and in vivo. Methanol extract from 6 day-fermented CC kimchi and OC kimchi inhibited the growth of AGS cells by 55.2 and 60.7% , respectively. At MTT assay an dSRB assay, 6 day-fermented OC kimchi showed higher inhibition rate (MTT : 42%, SRB : 61%) than 6 day-fermented CC kimchi(MTT : 33%, SRB : 52%). Methanol extracts from 6-day fermented CC kimchi and OC reduced the tumor formation and prolonged the life span of sarcoma-180 cell injected Balb.c mouse. OC kimchi treated group resulted in the smaller tumor weight of 4.58$\pm$0.32g compared th the CC kimchi group of 5.40$\pm$0.78g and the control group of 7.50$\pm$0.54g and OC kimchi treted group (25.3 days) lived longest among control (20.2days ) and CC kimchi(23.5days) treted groups.