KOREASCHOLAR

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1st, 5th, and 10th days of storage at 4oC. No significant change in appearance was observed on the 1st and 5th days, but changes were observed on the 10th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

I. 서 론
II. 연구내용 및 방법
    1. 실험재료
    2. 영양성분 검사
    3. 절임배추 외관 관찰 및 이화학적 분석
    4. 일반세균 및 유산균 측정
    5. 통계분석
III. 결과 및 고찰
    1. 절임배추의 영양성분
    2. 절임배추의 유리아미노산 함량
    3. 절임배추의 저장 기간별 외관 관찰
    4. 절임배추의 저장기간별 이화학적 특성
    5. 절임배추의 저장기간별에 따른 일반세균 및 유산균 측정
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 정민서(상지대학교 식품영양학과) | Min-Seo Jung (Department of Food and Nutrition, Sangji University)
• 이승림(상지대학교 식품영양학과) | Seung-Lim Lee (Department of Food and Nutrition, Sangji University) Corresponding author