Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical and sensory characteristics of Aster glehni Kimchi during storage at different fermentation temperatures

숙성온도를 달리한 섬쑥부쟁이 김치의 이화학적 및 관능적 특성

  • 김은미 (덕성여자대학교 식품영양학과) ;
  • 김건희 (덕성여자대학교 식품영양학과)
  • Published : 2004.02.01
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Abstract

This study was conducted to increase the value of Aster glehni as a useful food resource. The Hunter L, a and b Values of Aster glehni leaves Were 34.23${\pm}$2.80, -10.59${\pm}$1.80 and 13.29${\pm}$2.51, respectively. The Shearing force and contents of tannin and dietary fiber were 4701.2g, 100.9ppm and 37.1％, respectively. The minerals identified in Aster glehni were Ca (6.93mg/kg), K (45.36mg/kg), Mg (1.70mg/kg), Fe (0.36mg/kg) and Na (1.26mg/kg). Aster glehni Kimchi was packed in polyethylene film (200g) and fermented at 20 and 4$^{\circ}C$. With regards to the color changes, the Aster glehni Kimchi fermented at 20$^{\circ}C$ showed greater increases in the Hunter L, a and b values than a 4$^{\circ}C$. The pH of the Kimchi decreased and acidity increased with storage time at both temperatures. The ascorbic acid contents decreased sharply with storage time and by about 85％ at 20$^{\circ}C$ after 5 days, and 73％ at 4$^{\circ}C$ after 30 days. The reducing sugar content also decreased with storage time at both 20 and 4$^{\circ}C$. The results of the sensory evaluation showed the optimum ripening times of the Aster glehni Kimchi to be 1∼3 days at 20$^{\circ}C$ and less than 20 days at 4$^{\circ}C$.

국내산 식용식물자원 중 민간요법에서 천식 및 이뇨효과로 알려진 섬쑥부쟁이의 이용 증진을 위해 일반적인 품질 특성과 섬쑥부쟁이 김치의 숙성에 따른 변화특성을 살펴보았다. 섬쑥부쟁이의 일반적인 품질 특성을 조사한 결과 색도는 Hunter L값 34.23$\pm$2.80, a 값 -10.89$\pm$1.80, b값은 13.29$\pm$2.51이었으며, shearing force는 4701.2g이었다. Tannin 함량은 100.9 ppm이었으며 섬유소와 무기성분 함량은 섬유소가 37 1%이었고, Ca 6.93mg/kg, K 45.36mg/kg, Mg 1.70mg/kg, Fe 0.36mg/kg, Na 1.26mg/kg으로 K 함량이 가장 높은 것으로 나타났다. 섬쑥부쟁이 김치는 4$^{\circ}C$와 2$0^{\circ}C$ 저장모두에서 Hunter L, a, b값이 저장 기간이 경과함에 따라 증가하였으며 그 변화는 4$^{\circ}C$ 저장이 완만하게 나타났다. pH는 김치가 발효됨에 따라 감소하였고 산도는 pH 변화와 비슷한 경향을 보이며 증가하였으며 발효온도가 높은 2$0^{\circ}C$에서 상승속도는 빠르게 나타났다. 비타민 C의 함량도 발효온도가 높을수록 감소율이 높게 나타나 2$0^{\circ}C$는 저장 5일에 85%, 4$^{\circ}C$는 저장 30일에 73%가 감소하였다. 환원당은 저장기간 동안2$0^{\circ}C$와 4$^{\circ}C$에서 다른 양상을 보이면서 감소하였다. 관능검사결과와 pH, 산도 변화 등과 관련지어 볼 때 2$0^{\circ}C$ 저장은 발효초기 1∼3일, 4∼ 저장은 발효 20일 이전이 적숙기임을 알 수 있었다.

Keywords

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