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Quality and sensory characteristics of commercial kimchi according to sodium contents

나트륨 함량에 따른 시판 배추김치의 품질과 관능적 특성

  • Received : 2016.05.18
  • Accepted : 2016.07.10
  • Published : 2016.10.31

Abstract

This study was conducted to compare the quality and sensory characteristics of commercial kimchi containing different sodium contents. The salinity at day 1 post-manufacture in regular kimchi was 1.99%, while it was 1.56% in lowsodium kimchi, thus showing a 21.6% reduction in sodium content. The pH of low-sodium kimchi was much lower than that of regular kimchi and the pH was dramatically decreased in both samples after 5 days of storage. The total acidity of low-sodium kimchi was higher than that of the regular kimchi, and increased during the storage period. The number of lactic acid bacteria was maximum at day 5 but slightly decreased after 10 days of storage. The sensory evaluation panels preferred low-sodium kimchi and realized that the saltiness of low-sodium kimchi was less than that of the regular kind. Based on these results, the quality characteristics of low-sodium kimchi were competitive to those of regular kimchi.

Keywords

sodium;kimchi;quality;sensory evaluation

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Cited by

  1. Qualitative Consumer Preference Studies on Korean-style Kimchi in Chinese Living in Korea vol.27, pp.2, 2017, https://doi.org/10.17495/easdl.2017.4.27.2.185

Acknowledgement

Supported by : 식품의약품안전처