The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Studies on the Prolonging of Kimchi Fermentation by Adding Chitosan

키토산을 이용한 김치의 숙성지연에 관한 연구

  • 서정숙 (서울보건대학 식품영양과) ;
  • 방병호 (서울보건대학 식품영양) ;
  • 정은자 (서울보건대학 식품영양과)
  • Published : 2004.03.01
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Abstract

This study was conducted to prolong the edible period of Kimchi by adding high molecular chitosan(MW 800,000) and the product was evaluated for acid production(pH, titratable acidity), number of total viable cell, lactic acid bacteria, coli-form bacteria and sensory property during Kimchi fermentation at 10$^{\circ}C$. Kimchi added with the chitosan showed a retarded decrease in pH and increase in titratable acidity. Total microbial count and lactic acid bacteria of Kimchi added with chitosan(0.3%) were about 1.3 log(cfu/g) lower than those of control throughout the fermentation of 6 to 9 days. After 15 days of fermentation, coliform bacteria of all control and samples were decreased as 1.6∼2.3 log (cfu/g) level. Kimchi samples which were added with 0.1 % chitosan and fermented at 10$^{\circ}C$ for 6 days showed not only effective in prolonging the edible periods but also better sensory scores in acceptability.

고분자 키토산(분자량 약 800,000)을 농도별(0％, 0.1%, 0.2％, 0.3%)로 김치를 제조하여, pH, 적정산도, 총 균수, 젖산균 수, 대장균군 수 및 관능검사를 조사한 결과는 다음과 같이 나타났다. 키토산 첨가 김치는 대조구에 비하여 pH 저하 및 적정산도의 증가가 늦어지는 것으로 나타나 숙성지연 효과가 있는 것으로 나타났다. 그리고 키토산 첨가(0.3%) 김치는 숙성 6에서 9일까지 대조구에 비하여 총 균수와 젖산균수가 약 1.3 log(cfu/g) 낮은 것으로 나타났다. 발효 15일 후 대장균군 수는 시간과 더불어 그 수가 모든구에서 1.6∼2.3 log(cfu/g)으로 감소하였다. 그리고 관능검사 결과는 키토산 무첨가 김치와 0.1% 첨가 김치는 유사한 선호도를 나타내어 0.1% 첨가 김치가 기능성과 보존성을 높여줄 뿐만 아니라 선호도도 높은 것으로 나타났다.

Keywords

References

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