The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Quality Characteristics of Kimchi with Added Houttuynia cordata

어성초를 첨가한 김치의 품질 특성

  • Kwak, Hee-Jung (Dept. of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Jang, Jae-Seon (Dept. of Food & Nutrition, Gachon University of Medicine and Science) ;
  • Kim, Soon-Mi (Dept. of Food & Nutrition, Gachon University of Medicine and Science)
  • 곽희정 (가천의과학대학교 식품영양학과) ;
  • 장재선 (가천의과학대학교 식품영양학과) ;
  • 김순미 (가천의과학대학교 식품영양학과)
  • Published : 2009.09.30
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Abstract

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

Keywords

References

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