Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi

  • Lee, Myung-Ye (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University) ;
  • Kim, Soon-Dong (Department of Food Science and Technology, Faculty of Food Science and Industrial Technology, Catholic University)
  • Published : 2003.09.01
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Abstract

In order to enhance the firmness and shelf-life of kimchi, as well as to increase the content of well-absorbed digestible calcium, the effect of calcium lactate (CaL) treatment of salted Chinese cabbage on pH, tit ratable acidity, total microbes, lactic acid bacteria, alcohol insoluble substance (AIS) content, firmness, mineral content and tissue structure were investigated. Treatment with the Cal solution increased pH and decreased titratable acidity, which was more pronounced at higher concentrations. The edible period evaluated by pH was 7～8 days for non-treated kimchi, 10 days for 1 % treated kimchi, 15 days for 2% treated kimchi and 20 days for 3% treated kimchi. Total microbes were reduced, but lactic acid bacteria counts were higher in the treated group. CaL treated kimchi showed higher AIS content and firmer texture, which was more conspicuous in the 2 and 3% CaL treated groups. Calcium content in kimchi fermented for 15 days was 40.75～41.53 mg%, which is 42～45% higher than that in the control group. The sodium content was 23～54% less in the treated groups. The epidermis and vascular bundle tissue of kimchi fermented for 15 day was damaged more severely in the control group than in the treated group. CaL treated kimchi has a crispier taste and the development of sour taste was delayed. Therefore, addition of CaL can produces a kimchi with high calcium as well as superior texture and shelf-life, when adjusting the concentration according to the fermentation periods.

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References

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  2. Monitoring of microbial changes in salted cabbage (Jeolimbaechu) during recycled brining operation vol.20, pp.1, 2011, https://doi.org/10.1007/s10068-011-0030-9
  3. Effects of microencapsulated Allyl isothiocyanate (AITC) on the extension of the shelf-life of Kimchi vol.153, pp.1-2, 2012, https://doi.org/10.1016/j.ijfoodmicro.2011.10.021
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  5. 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
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