Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Quality Characteristics of Storing Time of Aralia continentalis Kitagawa Kimchi

땅두릅 김치의 저장기간 중 품질특성 변화

  • Han, Gwi-Jeong (Agriproduct Science Division. National Rural Resources Development Institute, NIAST. RDA) ;
  • Jang, Myung-Sook (Department of Food Science and Nutrition, Dankook University)
  • 한귀정 (농업과학기술원 농촌자원개발연구소) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 2006.10.31
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Abstract

This study examined changes in the characteristics of Aralia Kimchi made using different CaCl$_2$ treatments and seasonings by documenting changes occurring in the course of preparation and preservation. The result exhibited no visible changes in the degree of pH, acidity or salinity in the various Kimchi sample. The total number of bacterium and lactobacillus increased gradually in the early stage of preservation and then showed an accelerated growth until the 42$^{nd}$ day, after which a plateau was maintained to the 56$^{th}$ day followed by a downturn trend to the 70$^{th}$ day. No visible change in color was observed during the preservation period while the sample treated with CaCl$_2$ exhibited a higher degree of hardness than its untreated counterpart, although no distinctive difference was noted in the sensory test.

본 연구에서는 우리나라의 대표적인 발효식품인 김치의 제조방법을 이용하여 땅두릅이 김치 적합 가능성을 알아보고 저장기간 동안 품질특성 변화를 조사하고자 하였다. 땅두릅 김치를 0.3% CaCl$_2$ 용액을 첨가 및 양념을 달리하여 품질특성을 조사한 결과, pH 및 산도, 염도는 처리구별로 김치 시료간의 유의적인 차이를 나타내지 않았다. 총균수 및 유산균수의 변화는 저장 초기 서서히 증가하다가 저장 42일에 급격히 증가하여 그 수준을 유지하다가 저장 56일에부터 저장 70일 까지 감소하였다. 저장기간별 저장식품 품질을 평가하는데 pH 보다는 총균수 및 유산균수의 변화가 보다 예민한 지표로서 작용하였다. 땅두릅 김치의 CaCl$_2$ 처리방법과 양념에 따른 색의 변화는 저장기간별 외관적 품질 변화가 거의 없는 것으로 판명되었다. 경도는 대조구에 비해 CaCl$_2$ 처리구가 높게 나타났으며 양념에 따라 유의적인 차이를 보였으나 관능적으로는 크게 차이를 느끼지 못하는 것으로 나타났다. 따라서 땅두릅을 이용하여 김치제조가 가능함을 보여주었다.

Keywords

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