한국식품저장유통학회지 (Food Science and Preservation)

  • 제10권2호
  • /
  • Pages.136-141
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  • 2003
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  • 3022-5477(pISSN)
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  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지

포장김치의 저장성에 미치는 폴리에틸렌 필름의 표면처리 효과

Effects of Surface Treatment with Polyethylene Film on Shelf-life of Packaged Kimchi

  • 이명예 (대구가톨릭대학교 식품산업학부) ;
  • 김미경 (대구가톨릭대학교 식품산업학부) ;
  • 김순동 (대구가톨릭대학교 식품산업학부)
  • 발행 : 2003.06.01
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초록

포장김치의 표면처리가 김치의 pH, 산도, 총균수, 젖산균수, 표면갈변도 및 이미, 이취발생에 미치는 영향을 조사하였다. 표면처리는 포장김치표면에 70% 에탄올을 1회 분무한것과 김치표면에 PE-film(두께 0.04mm)을 부착한 것으로 나누어 행하였으며, 1$0^{\circ}C$에서 저장하였다. 무처리와 에탄올을 분무한 경우는 저장 15째에 pH가 4.0수준에 도달하였으나 PE-film을 처리한 경우는 21일째까지도 pH가 4.0 이상을 유지하였다. 산도의 경우도 pH와 동일한 경향을 나타내어 PE-film을 처리함으로서 김치의 숙성이 지연되었다. PE-film처리군의 총균수는 무처리와 에탄을 처리군에 비하여 현저하게 낮았으나 젖산균수는 오히려 높았다. 무처리와 에탄올 처리구간의 차이는 거의 없었다. 주사형 전자현미경으로 김치의 표피조직을 관찰한 결과 무처리와 에탄을 처리군은 배추 세포조직의 형태가 거의 파괴되었으나 PE- film 처리군은 세포형태가 안정되게 유지되었다. 무처리와 에탄을 처리군은 저장 12일째부터 표면갈변과 이미이취가 발생하였으나 PE-film 처리군은 저장 21일째까지도 나타나지 않았다.

This they was conducted to investigate the surface treated effect of Packaged kimchi on the PH, acidity, total microbe, number of lactic acid bacteria, browning and formation of off-flavor during storage at 10$^{\circ}C$. Kimchi was treated with 70% ethanol(1 time spraying) and attachment of polyethylene film(PE) on the surface of packaged kimchi and stored at 10$^{\circ}C$. pH of the control and ethanol treated kimchi stored for 15 days was decreased to 4.0 level but, the pH of PE-treated kimchi maintained over pH 4.0 until 21 days of storage. The aridity was the same tendency as the pH, which showed delaying of fermentation by PE treatment. Total microbe of PE treated kimchi was lower and number of lactic acid bacteria was higher than those of control and ethanol treated products, respectively. Degree of browning and off-flavor of control and ethanol treated kimchi increased from 13 days of storage, but the degrees of the PE-treated kimchi was lower during all storage periods.

키워드

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