본 연구는 김치의 저장방법을 개선하고자 이산화탄소 흡수능력을 가진 수산화칼륨을 가스흡수제로 사용하여 저장중 pH, 산도, 이산화탄소함량 및 젖산균수 그리고 총균수의 변화를 측정하였다. pH는 저장 8일째 수산화칼륨처리 김치에서 4.02로 가식이 가능했지만 무처리 및 수산화칼슘처리 김치에서는 4.0이하로 감소하여 가식이 불가능했다. 산도는 저장 2일째에 수산화칼륨처리 김치가 수산화칼슘 및 무처리 김치에 비해 다소 낮았으며, 이후 모든 김치에서 급격

적외선을 발생하는 생광석 분말을 0, 10, 20, 30 및 40%를 함유하는 폴리에틸렌필름(PFRO)을 제작하여 그 특성을 조사하는 한편 김치를 포장하여 1에서 저장하면서 대장균을 비롯한 균수와 품질변화를 조사하였다. pH와 산도의 변화로 평가한 숙성정도는 PFRO포장김치가 대조구에 비하여 숙성이 촉진되는 경향을 나타내었으나 숙성된 김치맛을 띠는 총기간은 길었다. PFRO포장김치는 대조구에 비하여 젖산균 수는 많으면서 대장균수는 현저하게 적었으

The volatile organic compounds(VOCs) emitted from raw garlic and Kimchee were analyzed with thermal desorption or purge & trap/gas chromatography/mass selective detection method. Very offensive compounds such as methyl allyl sulfide, dimethyl sulfide, dimethyl disulfide, diallyl sulfide, methyl allyl disulfide, diallyl disulfide and dimethyl trisulfide were detected, and among them, dimethyl disulfide and dimethyl trisulfide were confirmed to be generated during the precocity of Kimchee or emitted from the stuff of Kimchee other than the garlic. Malodorous compounds emitted from the garlic or Kimchee were detected in the breath of a Korean and the refregirator keeping Kimchee. It was confirmed that the disufides emitted from the garlic or Kimchee were major components of offensive odor in the alveolar air and the refregirator. It was clarified that heat process is very effective to reduce odorous VOCs in garlic or Kimchee.

Antimicrobial activities of the extracts from spices microorganisms related to kimchi fermentation were investigated. 32 kinds of spices such as allspice, mount, basil, bay leaves, caraway, cardamon, celery, chilli powder, chives, cinnamon, clover, coriander, cumin, dill, fennel, garlic, horseradish, marjorarm, mugwort, mustard, nutmeg, onion, oregano, paprika, parsely, pepper, peppermint, rosemary, sage, tarragon, thyme and tumeric were extracted with water, ethyl ether, ethyl acetate and ethanol. Fractions were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides, The extracts of 28 kinds of spices except caraway, cardamon, paprika and tarragon by water extraction, those of 29 kinds except arrowroot, paprika and tarragon by ethyl ether extraction, those of 30 kinds except paprika and tarragon by ethyl acetate extraction, and those of 29 kinds except clover, paprika and tarragon by ethanol extraction showed strong antimicrobial activities against Lactobacillus plantarum. On the other hand, the extracts of 28 kinds of spices except caraway, cardamon, paprika and thyme by water extraction, those of 27 kinds except cardamon, cumin, paprika, tarragon and thyme by ethyl ether extraction, thou of 30 kinds except paprika and thyme by ethyl acetate extraction, and those of 28 kinds except cardamon, cumin, paprika and thyme by ethanol extraction showed strong antimicrobial activities against Leuconostoc mesenteroides

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 20℃ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 20℃.

The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.

고들빼기의 채취 시기별 및 가공 방법에 따른 가공적성을 조사하기 위하여 9월 20일 (초가을)과 11월 9일 (김장시기)에 채취한 고들빼기를 가공 전처리 방법인 소금물에 침지시간을 다르게 하였을 때 재료의 성질과 김치의 성질에 미치는 영향을 조사한 결과는 다음과 같다. 채취 시기에 의한 일반성분은 9월20일 채취 재료의 수분의 함량이 많았고 그 외의 성분들은 비슷한 함량 이었으며 다른 김치의 재료인 배추나 무보다 수분함량이 적은 것으로 나타났다. 유리당의 함량은 11월 9일 채취 재료에 많았고 과당이 뿌리와 잎에서 모두 가장 많았으며 뿌리에 함유된 과당은 잎의 함량의 약 2.5배, 포도당과 설탕은 잎의 1.5 2배가 함유되었다. 가공한 고들빼기 김치의 독특한 조직감(씸힘성)을 조사하기 위하여 고들빼기 뿌리의 경도를 측정하였는데 9월 20일 보다는 11월 9일 채취 재료의 경도가 높았고, 김치 제조 전처리인 침지시간이 길수록 경도는 저하되었다. 제조된 김치의 경도는 11월 9일 채취 재료로 가공된 김치가 높았고 숙성온도 4˚C가 8℃ 보다 높았으며 병포장이 필름 포장보다 높았다. 김치의 짠맛에 영향을 주는 염도를 측정하였는데 시기별 재료에서 11월 9일 채취 재료에서, 전처리 과정중 소금물에 침지 시간이 길었던 재료에서 그리고 부위는 잎에 소금의 침투량이 많았고 가공품인 김치의 염도는 숙성 온도 4℃와 8℃ 거의 차이가 없었으며 병포장 보다는 필름포장 김치에서 더 많은 량이 침투되는 것으로 나타났다. 김치의 산도와 맛에 영향을 미치는 유기산의 함량을 11월 9일 채취 재료에서 조사하였는데 사과산, 수산, 호박산의 함량이 많았고 젖산과 구연산의 함량은 적었으며 사과산이 잎에 뿌리보다 많은량 함유되었고 나머지 유기산들은 뿌리와 잎에 비슷한 함량이 함유되었다.

To investigate the food preservative effects of mustard seed(Brassica juncea), mustard seed were added to Kimchi. Titratable acidity of Kimchi treated with mustard seed was higher than that of non-treated control at initial stage, but it was lower than control after 2 days of fermantation. The number of bacteria and lactic acid bacteria increased rapidly at the initial stage of fermentation and reached plateau by 2 days of fermentation. The number of bacteria and lactic acid bacteria of Kimchi treated with mustard seed was lower than that of control, and the more mustard seed added the less bacteria and lactic acid bacteria were observed.

To study the shelf-life of cut cabbage kimchi, we examined the several quality characteristics of cabbage kimchi under various storage temperatures and packing materials. The pH of kimchi extracts were decreased to 4.0 in the condition of storage at 8 during 6 days, at 4 during 18days, 0 during 42 days. The increase patterns of the organic acid were reverse to the changes of pH under the all conditions. The contents of reducing sugar were continuously decreased at 8 , but increased gradually at 0 and 4 storage conditions. The contents of vitamine C were decreased at the early storage but increased to optimum ripening stage of pH 4.2-4.4 and after decreased continuously. The total bacterial cell counts of cabbage kimchi were increased suddenly at the early storage and after decreased gradually. And at the higher storage temperature, the more lactic acid bacteria were. On the results of sensory evaluation of cabbage kimchi at marketable shelf-life, sour taste and sour smell were significant under all experimental conditions by Duncan's multiple range test. On the above all results, we concluded that the marketable shelf-life of cut cabbage kimchi were 42 days, 19 days, 6 days at 0, 4, 8 storage condition respectively.

In order to obtain basic data for the development of Gat-Kimchi, a salted and fermented lear mustard, changes in mineral, pigment, texture, sensory score and microflora during fermentation at 52 were investigated. Changes in mineral, including iron, calcium and potassium were obviously shown and their contents were markedly decreased after 14 days of fermentation. Contents of total chlorophyll and carotenoid were slowly decreased after 6 and 10 days of fermentation, respectively and ratios of chlorophyll a/b were not changed and similar to those of other cruciferous vegetable Kimchi during fermentation. Shear force of Gat-Kimchi in rheometer during fermentation was increased. The sourness and hardness(p