Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지

Quality Characteristics of Baechu Kimchi at Jangsu Area as Compared with Commercial Kimchi

장수지역 배추김치와 시판 배추김치의 품질 평가

  • Lee, Young-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Cha, Jin-A (Dept. of Korean Cuisine, JeonJu University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • 이영숙 (전북대학교 식품영양학과) ;
  • 차진아 (전주대학교 한식조리학과) ;
  • 노정옥 (전북대학교 식품영양학과)
  • Received : 2013.05.31
  • Accepted : 2013.08.28
  • Published : 2013.08.31
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Abstract

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

Keywords

References

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