총각김치의 신선도표시계 개발을 위하여 총각김치를 제조한 후 에서 저장하면서 총각김치의 발효 중 pH, 총산도, 총균수, 젖산균수, 환원당 측정 및 관능평가를 수행하였다. 모든 저장 온도에서 pH는 약간 증가하다가 발효가 진행됨에 따라 까지 낮아졌고 저장 온도가 높을수록 감소속도가 빨랐다. 총산도는 에서 1일, 에서 5일, 에서 7일 이후 급격히 증가하는 경향을 보였다. 총균수와 젖산균수는 저장 온도 에서 4일, 에서 10일, 에서 30일

To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at , were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at , respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at , respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days(pH 4.5), 10 days(pH 4.4), and 30 days(pH 4.3) of storage at , respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.

• 김윤정
• 진유영
• 송경빈