DOI QR코드

DOI QR Code

Seasonal Change in the Quality Characteristics of Commercial Kimchi

국내 유통 김치의 계절별 품질특성 변화

Lee, Jae Yong;Cheon, Seon Hwa;Kim, Su-Ji;Lee, Hee-Min;Lee, Hae-Won;You, Su-Yeon;Yoon, So Ra;Hwang, In Min;Jung, Ji-Hye;Kim, Sung Hyun
이재용;천선화;김수지;이희민;이해원;유수연;윤소라;황인민;정지혜;김성현

  • Received : 2019.03.25
  • Accepted : 2019.04.24
  • Published : 2019.04.30

Abstract

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

Keywords

Commercial kimchi;seasons;quality characteristics;hygienic safety

Acknowledgement

Supported by : 세계김치연구소