KOREASCHOLAR

소금의 종류와 침지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성 Growth of Lactic Acid Bacteria and Quality Characteristics of Baechu Kimchi Prepared with Various Salts and Concentration

김다미, 김경희
  • 언어KOR
  • URLhttps://db.koreascholar.com/Article/Detail/293941
韓國食生活文化學會誌 (한국식생활문화학회지)
제29권 제3호 (2014.06)
pp.286-297
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at 10oC. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

저자
  • 김다미(덕성여자대학교 자연과학대학 식품영양학과) | Da-Mee Kim
  • 김경희(덕성여자대학교 자연과학대학 식품영양학과) | Kyung-Hee Kim Corresponding author