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포기김치와 맛김치의 미생물학적 및 이화학적 품질 특성 비교 Comparison of Mcrobial and Physicochemical Properties between Pogi Kimchi and Mat Kimchi

문은우, 김수연, 당윤미, 박보연, 박은진, 송혜연, 양지수, 윤소라, 서혜영, 하지형
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  • URLhttps://db.koreascholar.com/Article/Detail/370513
韓國食生活文化學會誌 (한국식생활문화학회지)
제34권 제2호 (2019.04)
pp.217-223
한국식생활문화학회 (The Korean Society Of Food Culture)
초록

This study aimed to evaluate the characteristic differential between whole cabbage kimchi (pogi kimchi) and sliced cabbage kimchi (mat kimchi) during kimchi fermentation at 6oC. The difference of microbial and physicochemical properties was investigated until 6 weeks. For the changes in the microbial flora, both kimchi samples exhibited a continuous increase in total aerobic bacteria and lactic acid bacteria (LAB) population size up to 2 weeks followed by a stationary phase until 5 weeks. Interestingly, the number of LAB of mat kimchi was overall higher than that of pogi kimchi during kimchi fermentation. We speculate that mat kimchi has in a more advantageous growth condition than pogi kimchi for microbial growth because small kimchi cabbage size appropriately derives nutritional supply in order to increase the LAB growth. During lactic fermentation at 6oC, physicochemical changes in the pH, salinity, and titratable acidity was observed to be no significant differences between two types of kimchi. Furthermore the contents of organic acids such as oxalic acid, citric acid, malic acid, lactic acid, fumaric acid, and acetic acid was not significantly different (p>0.05) between both kimchi samples as well as the contents of total free amino acid.

키워드
FermentationMat kimchiPogi kimchiQuality properties
목차
Abstract
 I. 서 론
 II. 연구 내용 및 방법
  1. 김치의 제조
  2. 김치 포장 내부의 기체 조성비 측정
  3. pH 및 적정산도
  4. 수분
  5. 염도
  7. 미생물학적 특성 분석
  8. 유기산
  9. 유리아미노산
  10. 통계처리
 III. 결과 및 고찰
  1. 김치 포장 내부의 기체 조성 변화
  2. 김치의 이화학적 품질특성 변화
  3. 미생물학적 특성 분석
  4. 주요 맛 성분 분석
 IV. 결론 및 요약
 References
저자
  • 문은우(세계김치연구소 위생안전성분석센터) | Eun Woo Moon (Research and Development Division, World Institute of Kimchi)
  • 김수연(세계김치연구소 위생안전성분석센터) | Su-Yeon Kim (Research and Development Division, World Institute of Kimchi)
  • 당윤미(세계김치연구소 위생안전성분석센터) | Yun-Mi Dang (Research and Development Division, World Institute of Kimchi)
  • 박보연(세계김치연구소 위생안전성분석센터) | Boyeon Park (Research and Development Division, World Institute of Kimchi)
  • 박은진(세계김치연구소 위생안전성분석센터) | Eun Jin Park (Research and Development Division, World Institute of Kimchi)
  • 송혜연(세계김치연구소 위생안전성분석센터) | Hye Yeon Song (Research and Development Division, World Institute of Kimchi)
  • 양지수(세계김치연구소 위생안전성분석센터) | Jisu Yang (Research and Development Division, World Institute of Kimchi)
  • 윤소라(세계김치연구소 위생안전성분석센터) | So Ra Yoon (Research and Development Division, World Institute of Kimchi)
  • 서혜영(세계김치연구소 위생안전성분석센터) | Hye-Young Seo (Research and Development Division, World Institute of Kimchi)
  • 하지형(세계김치연구소 위생안전성분석센터) | Ji-Hyoung Ha (Research and Development Division, World Institute of Kimchi) Corresponding author