This study was conducted to determine the potential use for salted Kimchi cabbage and kimchi paste by analyzing the quality characteristic of kimchi prepared with stored them. Salted Kimchi cabbages were packed with the 2% brine and kimchi paste were stored at 4℃ for 8 weeks, respectively. Kimchi prepared at 0 day and kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week were stored at 4℃ for 8 weeks. The salinity and titratable acidity of salted Kimchi cabbage packed with the brine was lower than control. The results of salinity, pH and moisture contents of kimchi paste did not show any significant differences during storage, however, the titratable acidity was increased. In sensory evaluation, salted Kimchi cabbage packed with the brine showed higher score in overall preference than control. Kimchi paste showed 4.9~6.1 score in overall preference during storage. The titratable acidity of kimchi prepared with stored salted Kimchi cabbage and kimchi paste was lower than control. But, the results of sensory evaluation did not show significant difference among treatments. The study suggested that the use of 2% brine is an effective way for extending shelf-life of salted Kimchi cabbage and Kimchi prepared with stored salted Kimchi cabbage and kimchi paste every week is effective to delay the fermentation but no difference in sensory evaluation.

서 론
 재료 및 방법
  실험재료
  절임배추 제조
  김치 양념 제조
  김치 제조
  염 도
  pH 및 산도
  수 분
  미생물 분석
  관능적 특성
  통계분석
 결과 및 고찰
  절임배추의 이화학적 품질 특성
  양념의 이화학적 품질 특성 변화
  절임배추의 미생물학적 품질 특성
  양념의 미생물학적 품질 특성
  절임배추 및 양념의 관능적 품질 특성
  김치의 이화학적 품질 특성
  김치의 관능적 품질 특성
 요 약
 References

• 송혜연(세계김치연구소) | Hye-Yeon Song
• 천선화(세계김치연구소) | Seon-Hwa Cheon
• 유승란(세계김치연구소) | SeungRan Yoo
• 정영배(세계김치연구소) | Young Bae Chung
• 서혜영(세계김치연구소) | Hye-Young Seo Corresponding Author