Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage

배추 및 절임배추의 위생화를 위한 오존살균기술의 이용

  • Lee, Kyong-Haeng (Division of Food and Biotechnology, Chungju National University)
  • 이경행 (충주대학교 식품생명공학부)
  • Published : 2008.01.31


To retain the fresh taste and flavor of Kimchi, ozone treatment was applied for kimchi food materials. In this study, Chinese cabbage and salted Chinese cabbage, the highest portion of Kimchi materials, were treated by ozone ($3{\sim}9$ ppm) and their microbiological and chemical characteristics were investigated. Initial number of total aerobic bacteria of Chinese cabbage and salted Chinese cabbage were $1.3{\sim}10^7$ and $7.1{\sim}10^6$ CFU/g, respectively. However, when ozone was treated, the number was decreased and this decrease of bacterial number was maintained during storage. Yeast and mold populations were $6.0{\times}10^3$ and $1.2{\times}10^3$ CFU/g in Chinese cabbage and salted Chinese cabbage, respectively; however, an ozone treatment also decreased the yeast and mold populations. Other physical and chemical characteristics of ozone treated sample such as color, hardness, contents of ascorbic acid and reducing sugar of Chinese cabbage and salted Chinese cabbage were not different when compared with control.

김치가 갖는 신선한 맛과 향을 지니면서 저장성을 유지시키기 위한 기초실험으로서 냉온살균기술의 하나인 오존살균기술을 이용하여 김치 원부재료 중에 가장 함유량이 많은 배추 또는 절임배추에 오존을 처리하였을 때 이들의 미생물학적 및 화학적 특성변화를 저장기간별로 측정하였다. 배추 및 절임배추에 부착된 총균수는 각각 $1.3{\times}10^7$ CFU/g 및 $7.1{\times}10^6$ CFU/g이었으나 오존처리를 한 경우에는 대조군보다 낮은 균수를 보였으며 저장기간이 증가하는 동안에도 대조군보다 낮은 균수를 유지하였다. 효모 및 곰팡이 수는 대조군의 경우 각각 $6.0{\times}10^3$ CFU/g, $1.2{\times}10^3$ CFU/g으로 나타났으나 오존처리시 감균되었으며 저장기간 내내 낮은 균수를 유지하였다. 또한 배추 및 절임배추에 존재하는 성분(ascorbic acid 및 환원당)의 함량 변화와 색도 및 경도의 변화에서는 오존처리에 의한 변화는 대조군과 비교하여 크게 차이가 없는 것으로 나타났다.


  1. Byun MW. 1997. Utilization and prospect of radiation technology for food industry. Food Science and Industry 30: 89-100.
  2. Kim SD, Oh YA, Kim MK. 1996. A device for improvement of storage property in kimchi. Food Industry and Nutrition 1: 71-80
  3. Kim SD. 1985. Effect of pH adjuster on the fermentation kimchi. J Korean Soc Food Nutr 14: 259-264
  4. Song SH, Cho JS, Kim K. 1966. Studies on the preservation of the 'kimchi'. Part 1 Effects of preservatives on 'kimchi' fermentation. Report of the Army Research and Tesung aboratory 5: 5-9
  5. Lee CY, Jeon JK, Kim HS. 1968. Studies on the manufacture of canned kimchi. J Korean Agric Chem Soc 10: 33-38
  6. Cheon YA. 1966. Manufacturing process of kimchi canning. Patent No. 154
  7. Park KJ, Woo SJ. 1988. Effect of Na-acetate, Na-malate and K-sorbate on the pH, acidity and sourness during kimchi fermentation. Korean J Food Sci Technol 20: 40-44
  8. Park JY. 2000. Use of ozone sterilization for food industry.Food Science and Industry 33: 50-57
  9. Kim MJ, Oh YA, Kim MH, Kim MK, Kim SD. 1993. Fermentation of Chinese cabbage kimchi soaked with L. acidophilus and cleaned materials by ozone. J Korean Soc Food Nutr 22:165-174
  10. AOAC. 1995. Official Methods of Analysis. 16th ed. Association of Official Analytical Chemist, Washington, D.C
  11. A.P.H.A. 1976. Compendium of methods for the microbiological examination of foods. Speck M, ed. American Public Health Association, Washington, D.C
  12. Cheong DH, Jang HG. 1989. Food analysis. Jinryo Research Co., Seoul. p 250-257
  13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428
  14. Kim GH, Kang JK, Park HW. 2000. Quality maintenance of minimally processed Chinese cabbage for kimchi preparation. Korean J Food Sci Technol 29: 218-223
  15. Kim DW, Park SJ, Park JY. 2001. Effect of high hydrostatic pressure on the quality of hinese cabbage kimchi. Korean J Food Sci Technol 33: 545-550
  16. SAS Institute, Inc. 1988. SAS⁄STAT User's Guide. Version 6.2th ed. Cary, NC, USA
  17. Kim MJ. 1995. A study on soaking and fermentation method for sanitarization and quality improvement of baechu kimchi. PhD Dissertation. Taegu Hyosung Catholic University,Daegu
  18. Jo JS. 2000. Studies on Kimchi. Yurim-munhwasa, Seoul. p 247-249
  19. Kim MK, Kim SY, Woo CJ, Kim SD. 1994. Effect of air controlled fermentation on kimchi quality. J Korean Soc Food Nutr 23: 268-273
  20. Lee KH, Cho JM. 2006. Effect of ozone and gamma irradiation for eliminating the contaminated microorganisms in food materials for kimchi manufacturing. J Korean Soc Food Sci Nutr 35: 1070-1075
  21. Han ES, Seok MS, Park JH. 1998. Changes of characteristics in salted baechu (Chinese cabbage) and its exudate during long term storage. Korean J Post-Harvest Sci Technol 5: 165-169
  22. Zong R, Morris LL. 1986. Responses to exogenous ethylene treatment and ethylene evolution of Chinese cabbage during storage. Acta Horticulturae Sinica 13: 113-118
  23. Lee CH, Hwang IJ, Kim JK. 1988. Macro- and microstructure of Chinese cabbage leaves and their texture measurements. Korean J Food Sci Technol 20: 742-748

Cited by

  1. Safety Research on Heavy Metals, Pesticide Residues and Foodborne Pathogens for Commercial Salted Cabbages vol.30, pp.6, 2015,
  2. Inactivation of Salmonella in salted water used for Kimchi production vol.26, pp.2, 2012,
  3. Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process vol.21, pp.2, 2016,
  4. Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality vol.40, pp.1, 2011,
  5. Analysis of hazard on fresh and salted baechus (nappa cabbage, Brassica rapa L. subsp. pekinensis) in Korea vol.56, pp.1, 2013,
  6. Effect of seasonal cabbage cultivar (Brassica rapa L. ssp. Pekinesis) on the quality characteristics of salted-Kimchi cabbages during storage period vol.22, pp.3, 2015,
  7. Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture vol.40, pp.1, 2011,
  8. Efficacy of Electrolyzed Water and Aqueous Chlorine Dioxide for Reducing Pathogenic Microorganism on Chinese Cabbage vol.44, pp.2, 2012,
  9. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage vol.44, pp.11, 2015,
  10. Quality Enhancement of Kimchi by Pre-Treatment with Slightly Acidic Electrolyzed Water and Mild Heating during Storage vol.45, pp.2, 2016,
  11. Comparison of quality characteristics between seasonal cultivar of salted-Kimchi cabbage (Brassica rapa L. ssp. Pekinesis) vol.21, pp.4, 2014,
  12. A Study on Microbiological Critical Limit in Sterilization processing of Fried Kimchi Soup vol.13, pp.9, 2012,
  13. Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapa L. ssp. Pekinensis) during salting process vol.23, pp.7, 2016,
  14. Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System vol.40, pp.1, 2011,
  15. Quality Changes of Salted Chinese Cabbages with Electrolyzed Water Washing and a Low Storage Temperature vol.42, pp.4, 2013,
  16. Quality Characteristics of Chinese Cabbage with Different Salting Conditions Using Electrolyzed Water vol.40, pp.12, 2011,