Effect of Semi-dry Red Pepper Powder on Quality of Kimchi

김치의 품질에 미치는 반건조 고춧가루의 영향

  • Bang Byung-Ho (Department of Food and Nutrition, Seoul Health College) ;
  • Seo Jeong-Sook (Department of Food and Nutrition, Seoul Health College) ;
  • Jeong Eun-Ja (Department of Food and Nutrition, Seoul Health College)
  • 방병호 (서울보건대학 식품영양과) ;
  • 서정숙 (서울보건대학 식품영양과) ;
  • 정은자 (서울보건대학 식품영양과)
  • Published : 2005.06.01

Abstract

We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.

References

  1. Lee, KE, Choi, UH and Ji, GE. Effect of Kimchi intake on composition of human large intestinal bacteria (in Korean). Korean J. Food Sci. Technol 28:981-986. 1996
  2. Park, KY. The nutritional evaluation and antimutagenic and anticancer effects of Kimchi. J. Korean Soc. Food Nutr. 24:169-182. 1995
  3. Kim, SH. Comutagenic and antimutagenic effects of Kimchi components. PhD Dissertation, Pusan National University, Busan, 1991
  4. Lee, HY, Park, SM and Ahn, DH. Effect of storage properties of pork dipped in chitosan solution. J. Korean Soc. Food Sci. Nutr. 32:519-525. 2003 https://doi.org/10.3746/jkfn.2003.32.4.519
  5. A.O.A.C. Official Methods of Analysis. 15th ed., Association of Official Analytical Chemists, Washington, D.C. USA. 1990
  6. Lee, HD and Lee, CH. Studies on the quality evaluation of Korea red pepper by color measurement. Korean J. Dietary Culture 7:105-112. 1992
  7. Ku, KH, Kim, NY, Park, JB and Park, WS. Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol. 33:231-237. 2001
  8. Park, JB, Park, WS, Kim, DM, Kim, JH, Kwan, KH, Lee, SM, Kim, GH, Shon, YS and Ko, HK. Development of automation system for red pepper milling factory. In research report of agriculture department KFRI, GA0129-9916 1999
  9. Lee, SH, Lee, HJ and Byun, MW. Effects of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical prpperties of red pepper powder. J. Korean Soc. food Nutr. 26:462-467. 1997
  10. Ha, JO. Studies on the developments of functional and low sodium Kimchi and physiological activity of salts. PhD Dissertation, Pusan National University, Busan, 1997
  11. Son, YM, Kim, KO, Jeon, DW and Kyung, KH. The effect of low molecular weight chitosan with and without other preservatives on the characteristics of Kimchi during fermentation. Korean J. Food Sci. Technol. 28:888-896. 1996
  12. Kim, DY, Rhee, CO and Shin, SC. Color changes of red pepper by drying and milling methods. J. Korean agri. Chem. Soc. 25:1-7. 1982
  13. Kim, HK, Kim, HS, Lee, GD and Lee, BY. Quality attributes of Quarri Green Peppers at different storage temperatures. Korean J. Food Sci. Technol. 28:220-225. 1996
  14. Park, CR and Lee, KJ. A study on the influence of drying methods upon the chemical changes in red pepper. Korean J. Nutr. 8:27-32. 1975
  15. 조재선. 김치의 이화학적 특성, 식품과학, 21:25. 1988
  16. Cheigh, HS and Park, KY. Biochemical, microbiological and nutritional aspects of Kimchi(Korean fermented vegetable products). Criv. Rev. Food Sci. Nutr. 34:175-203. 1994 https://doi.org/10.1080/10408399409527656
  17. Chung, KM and Hwang, JM. Quality of singleharvested red peppers by drying methods. Korean J. Food Sci. Technol. 35:329-333. 2003
  18. Park, WP, Park, KD, Cheong, YJ and Lee, IS. Effect of calcium powder addition on the quality characteristics of Kimchi. J. Korean Soc. Food Sci. Nutr. 31 :428-432. 2002 https://doi.org/10.3746/jkfn.2002.31.3.428
  19. No, HK, Lee SH and Kim, SD. Effects of ingredients on fermentation of Chinese cabbage Kimchi. J. Korean Soc. Food Nutr. 24:642-650. 1995
  20. Park, CR. A study on the influence of drying methods upon the chemical changes in red pepper. Korean J. Nutr. 8:27-32. 1975
  21. 식품공전 : 식품의약품안전청. 1999
  22. Kwon, JH, Byun, MW and Cho, HO. Effect of gamma irradiation on the sterilization of red pepper powder. J. Korean Soc. Food Nutr. 13:188-192. 1984
  23. Park, WP, Yoo, JI and Lee, MJ. Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean J. Postharvest Sci. Technol. 8:151156. 2001
  24. Yoo, EJ, Lim, HS, Kim, JM, Song, SH and Choi, MR. The investingation of chitosanoligosaccharide for prolongating fermentation period of Kimchi. J. Korean Soc. Food Sci. Nutr. 27:869-874 1998
  25. 주현규, 조규성, 채수규, 마상조. 식품분석법, 유림문화사. 1992