Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Physicochemical Characteristics of Cabbage Kimchi during Fermentation

양배추 김치의 숙성과정 중에 나타나는 이화학적 특성에 관한 연구

  • Cho, Hee-Sook (Department of Food and Nutrition, Mokpo National University) ;
  • Park, Bock-Hee (Department of Food and Nutrition, Mokpo National University)
  • 조희숙 (목포대학교 생활과학부 식품영양학) ;
  • 박복희 (목포대학교 생활과학부 식품영양학)
  • Published : 2006.10.31
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Abstract

The purpose of this study was to investigate the physicochemical characteristics of Cabbage Kimchi with different kinds of jeot-kal. The Cabbage Kimchis were stored at 4${\pm}$1$^{\circ}C$ for 49 days. The pH of all samples of Cabbage Kimchis decreased during fermentation. The total acidity of Cabbage Kimchis increased gradually during fermentation and that of Cabbage Kimchis with different kinds of jeot-kal was higher than that of control. Redox potentials and reducing sugar content decreased gradually during fermentation. Total vitamin C content of Cabbage Kimchis with different kinds of jeot-kal was much higher than that of control. In color measurement, the lightness value decreased gradually, whereas the redness and yellowness values increased gradually during fermentation. The content of hot water soluble pectin (HWSP) decreased as the fermentation proceeded, but that of hydrochloric acid soluble pectin (HCISP) and sodium hexametaphosphate soluble pectin (NaSP) increased.

토하액젓, 멸치액젓 및 새우젓을 각각 첨가하여 담근 양배추 김치를 4${\pm}$1$^{\circ}C$에서 49일 동안 발효 숙성시키면서 이화학적 특성 및 경도의 변화를 조사하였다. 발효 숙성이 진행됨에 따라 pH는 모든 군에서 점차로 낮아졌고, 총산함량은 증가하는 경향을 나타내었는데, 젓갈 첨가 양배추 김치의 경우 대조군보다 전반적으로 낮게 나타났다. 산화환원전위 값은 발효가 진행되면서 7일 전까지는 급격하게 감소하다가 그 이후에는 서서히 감소하는 경향을 보였다. 환원당 함량은 발효가 진행되면서 감소하였는데, 새우젓 첨가 양배추김치에서 가장 많이 증가하였고, 총 비타민 C 함량은 젓갈 첨가군이 대조군에 비하여 높게 나타났다. 양배추 김치의 발효숙성 중 명도는 발효가 진행됨에 따라 점차 감소하여 멸치액젓 첨가 양배추 김치가 가장 완만하게 감소하였으며, 적색도는 발효가 진행됨에 따라 점차로 증가하였다가 35일 이후부터 다시 감소하였고, 황색도는 적색도와 비슷한 경향으로 발효가 진행됨에 따라 증가하였다. 경도는 발효숙성 14일까지 모든 시료에서 감소되었으며, 그 이후 증가하였다가 감소하였는데, 멸치액젓 첨가 양배추 김치, 대조군, 새우젓 첨가 양배추김치 및 토하액젓 첨가 양배추 김치의 순으로 높게 나타났다. 가용성 펙틴의 함량은 숙성과정 중 산가용성, 염가용성 및 열수가용성 펙틴의 순으로 그 함량이 높게 나타났으며, 발효숙성 기간이 경과함에 따라 수용성 펙틴질인 열수가용성 펙틴 함량은 감소하였고, 저 methoxyl 기를 가진 염가용성 펙틴과 protopectin인 산가용성 펙틴 함량은 증가하였다. 또한 젓갈 첨가군이 대조군에 비해 산가용성 펙틴의 함량이 많은 것으로 나타났다. 다양한 젓갈을 첨가하여 담근 양배추 김치에서 대조군보다는 토하액젓과 새우젓 첨가 양배추 김치가 환원당, 총 비타민 C, 경도, 열수가용성 펙틴 및 산가용성 펙틴에서 높게 나타났다.

Keywords

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