Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Effect of Calcium Powder Addition on the Quality Characteristics of Kimchi

칼슘 분말제재 첨가가 김치의 숙성 중 품질에 미치는 영향

  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

Calcium-enriched powder was investigated for use as an ingredient in kimchi formulation to retard the fermentation rate and to fortify the nutritional quality of kimchi. The calcium powder was added to salted Chinese cabbage in the concentrations of 0.5, 1.0 and 1.5%, and then stored at 10$\^{C}$. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured during fermentation. After a lag period of 2 days, pH and reducing sugar abruptly decreased until 10 days, and then attained to stabilized levels, while acidity increased steadily for 20 days. Addition of calcium powder with 1.5% retarded the change rates of pH and acidity, showing the slowest chance and the highest final pH. Kimchi added with calcium powder maintained a higher reducing sugar content during the whole fermentation period of 25 days. Kimchi samples which were added with 0.5% and 1.0% of calcium powder and fermented at 10$\^{C}$ for 7 days showed better sensory scores in aroma and taste than the other samples.

김치 제조시에 칼슘 분말제재를 절인 배추에 대하여 0.5%, 1.0% 및 1.5%씩 첨가하여 김치를 만들고, 숙성하면서 pH, 적정산도, 환원당 함량, 총균수, 젖산균수 및 관능검사와 같은 품질 특성을 조사하였다. 대조구는 숙성 10일 이후에 pH 4.0 이하인데 반하여 칼슘 분말제재를 첨가한 시험구는 pH 4.0 이상을 유지하였으며, 1.5% 첨가구의 값이 가장 높았다. 적정산도는 숙성 25일까지 지속적으로 증가하였으며, 10일까지 증가가 다른 기간에 비하여 현저하였다. 또한 칼슘 분말제재 첨가구는 김치 담금시부터 대조구보다 높은 환원당 함량을 나타내었으며, 숙성 기간 중 그 차이는 큰 변화를 보이지 않았다. 숙성 5일까지는 총균수와 젖산균수가 급격하게 증가하여 9 log(CFU/mL)에 도달하였으며, 대조구의 총균수가 가장 많았다. 그러나 그 이후에는 칼슘 분말제재를 첨가한 시험구의 총균수가 대조구보다 대체적으로 많았다. 관능적인 평가에서는 칼슘분말 제재를 0.5%, 1.0% 첨가한 시험구가 냄새 및 맛에 있어서 대조구보다 높은 점수를 얻었으나 대조구와 유의적인 차이를 보이지는 않았다.

Keywords

References

  1. Cho JS, Hwang SY. 1988 Standardization of kimchi and related products (2). Korean J Dietary Culture 3: 301-307
  2. No HK, Lee SH, Kim SD. 1995 Effects of ingredients on fermentation of Chinese cabbage kimchi. J Korean Soc Food Nutr 24: 642-650
  3. Cheigh HS, Park KY. 1994 Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Criv Rev Food Sci Nutr 34: 175-203 https://doi.org/10.1080/10408399409527656
  4. Park KY. 1995 The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24: 169-182
  5. Kim SH. 1991 Comutagenic and antimutagenic effects of kimchi components. PhD Dissertation. Pusan National University, Busan
  6. Ha JO. 1997 Studies on the developments of functional and low sodium kimchi and physiological activity of salts. PhD Dissertation. Pusan National University, Busan
  7. Kim HJ, Lee JJ, Chung KS, Choi SY. 1999 Pectin-degrading enzymes of kimchi ingredients. Korean J Food Sci Technol 31: 263-266
  8. Oh YA, Choi KH, Kim SD. 1998 Changes in enzyme activities and population of lactic acid bacteria during the kimchi fermentation supplemented with water extract of pine needle. J Korean Soc Food Sci Nutr 27: 244-251
  9. Lee SH, Choi WJ. 1998 Effect of medicinal herbs' extracts on the growth of lactic acid bacteria isolated from kimchi and fermentation of kimchi. Korean J Food Sci Technol 30: 624-629
  10. Lee SH, Cho OK. 1998 The mixed effect of Lithospermum erythrorhizon, Glycyrrhiza uralensis extracts and chitosan on shelf life of kimchi. J Korean Soc Food Nutr 27: 864-868
  11. Lee MJ, Kim HS, Lee SC, Park WP. 2000 Effects of sepiae os addition on the quality of kimchi during fermentation. J Korean Soc Food Nutr 29: 592-596
  12. Kim SJ, Park KH. 1995 Antimicrobial activities of the extracts of vegetable kimchi. Korean J Food Sci Technol 27: 216-220
  13. Yoo EJ, Lim HS, Kim JM, Song SH, Choi MR. 1998 The investigation of chitosanoligosaccharide for prolongating fermentation period of kimchi. J Korean Soc Food Sci Nutr 27: 869-874
  14. Park WP, Park KD, Kim JH, Cho YB, Lee MJ. 2000 Effect of washing conditions in salted Chinese cabbage on the quality of kimchi. J Korean Soc Food Sci Nutr 29: 30-34
  15. Kim SD, Kim MH, Kim ID. 1996 Effect of crab shell on shelf-life enhancement of kimchi. J Korean Soc Food Nutr 25: 907-914
  16. Kim SD, Kim ID, Park IK, Kim MY, Youn KS. 1999 Effects of calcium lactate and acetate on the fermentation of kimchi. Korean J Postharvest Sci Technol 6: 333-338
  17. Lee IS, Park WS, Koo YJ and Kang KH. 1994 Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J Food Sci Technol 26: 239- 245
  18. 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
  19. Miller GL. 1959 Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428 https://doi.org/10.1021/ac60147a030
  20. SAS Institute, Inc. 1993 SAS User's guide. 6th ed. Statistical Analysis System Institute, Cary, NC, USA
  21. Park WP, Cho YB, Lee SC, Kim JM, Lee MJ. 2001 Changes in kimchi quality as affected by the addition of boiled dried fusiforme. J Korean Soc Food Nutr 30: 834-838
  22. Mheen TI, Kwon TW. 1984 Effect of temperature and salt concentration on kimchi fermentation. Korean J Food Sci Technol 16: 443-450

Cited by

  1. The effect of oyster shell powder on the extension of the shelf-life of Kimchi vol.17, pp.9, 2006, https://doi.org/10.1016/j.foodcont.2005.04.005
  2. Changes in Quality Characteristics of Kimchi Added with the Fresh Red Pepper (Capsicum Annuum L.) vol.28, pp.2, 2012, https://doi.org/10.9724/kfcs.2012.28.2.167
  3. Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.) vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.1006
  4. The Effect of Calcium Supplementation on Soy Sauce Seasoning and Cooking Meat vol.42, pp.6, 2013, https://doi.org/10.3746/jkfn.2013.42.6.969
  5. Antioxidant Activity of Hwangki and Beni-Koji Extracts and Mixture vol.40, pp.1, 2011, https://doi.org/10.3746/jkfn.2011.40.1.001
  6. Effects of Brined Baechu Cabbage and Seasoning on Fermentation of Kimchi vol.43, pp.7, 2014, https://doi.org/10.3746/jkfn.2014.43.7.1081
  7. Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder vol.28, pp.6, 2013, https://doi.org/10.7318/KJFC/2013.28.6.674
  8. Fermentation Characteristics of Cuttlefish Kimchi with Yogurt and Vitamin C vol.19, pp.5, 2012, https://doi.org/10.11002/kjfp.2012.19.5.774
  9. Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi vol.8, pp.3, 2003, https://doi.org/10.3746/jfn.2003.8.3.270
  10. Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China vol.23, pp.7, 2016, https://doi.org/10.11002/kjfp.2016.23.7.967
  11. The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable vol.19, pp.1, 2008, https://doi.org/10.1016/j.foodcont.2007.02.002
  12. The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability vol.77, pp.4, 2008, https://doi.org/10.1016/j.radphyschem.2007.08.005
  13. Addition of Starters in Pasteurized Brined Baechu Cabbage Increased Kimchi Quality and Health Functionality vol.40, pp.1, 2011, https://doi.org/10.3746/jkfn.2011.40.1.110
  14. Effect of Monosodium Glutamate and Temperature Change on the Content of Free Amino Acids in Kimchi vol.33, pp.2, 2004, https://doi.org/10.3746/jkfn.2004.33.2.399
  15. Fermentative Properties and Immunomodulating Activity of Low-sodium Kimchi Supplemented with Acanthopanax senticosus and Glycyrrhizae uralensis Extracts vol.25, pp.4, 2012, https://doi.org/10.9799/ksfan.2012.25.4.878
  16. 칼슘 첨가 마늘 페이스트로 제조한 양갱의 품질특성 및 항산화성 vol.38, pp.2, 2009, https://doi.org/10.3746/jkfn.2009.38.2.195