Journal of Applied Biological Chemistry

The Korean Society for Applied Biological Chemistry (한국응용생명화학회)
권호 표지
DOI QR코드

DOI QR Code

Preparation and Quality Characteristics of Mul-kimchi Added with Chlorella

클로렐라 분말을 첨가한 물김치의 제조와 품질특성

  • Kim, Dong Chung (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University) ;
  • Won, Sun Im (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University) ;
  • In, Man-Jin (Department of Human Nutrition and Food Science, and International Institute of Bio and Health Science, Chungwoon University)
  • Received : 2013.07.05
  • Accepted : 2013.07.30
  • Published : 2014.03.31
Download PDF
⟨ Previous Next ⟩

Abstract

Mul-kimchi was prepared with addition of 0.025, 0.05, and 0.1% (w/v) chlorella powder and fermented at $10^{\circ}C$ for 6 days. Quality characteristics of the Mul-kimchi were evaluated in terms of acid production (pH and titratable acidity) and lactic acid bacterial counts during fermentation. The addition of chlorella powder stimulated the growth of lactic acid bacteria and significantly enhanced the acid production. After 3 days fermentation, titratable acidity of chlorella Mul-kimchi was 0.12-0.14% and was higher than that (0.11%) of Mul-kimchi made without chlorella. The acid production and the number of viable lactic acid bacterial cell increased with increasing the concentration of added chlorella powder. The sensory score of Mul-kimchi added with 0.05% chlorella powder showed the highest values in taste and overall acceptability among the tested Mul-kimchi preparations. When chlorella Mul-kimchi preparations incubated for 3 days were kept at $4^{\circ}C$ for 19 days, their quality characteristics were well maintained through storage period. According to sensory score and storage ability, the optimum concentration of chlorella powder was around 0.05%.

클로렐라를 식품재료로 사용하기 위하여 클로렐라 분말을 0-0.1% 첨가한 물김치를 제조하여 $15^{\circ}C$에서 6일간 발효시키면서 이화학적, 미생물학적 및 관능적 특성을 조사하였다. pH는 발효 3일만에 급격하게 감소하여 0.1%를 첨가한 경우 pH 6.31에서 3.89로, 대조구는 pH 5.98에서 3.83으로 하락하였으며, 감소정도는 클로렐라 첨가량에 비례하였다. 적정산도는 발효가 진행됨에 따라 모든 처리구에서 증가하였으며, pH 변화와 동일한 경향이었다. 대부분의 처리구에서 환원당 함량은 발효 초기 최대값을 보인 후 감소하였으나 0.1%의 경우 환원당 함량은 큰 변화가 없었다. 젖산균 수는 발효초기에 급속하게 증가하였으며, 특히 0.1%를 첨가한 물김치에서 매우 빠르게 증가하였다. 관능검사 결과, 클로렐라 첨가는 물김치의 맛과 종합적인 기호도를 증진시키는 효과를 나타내었다. 클로렐라 물김치를 $4^{\circ}C$에서 19일간 저장하는 동안 pH는 거의 변화가 없었으며 적정산도는 약간 증가하였고, 젖산균 약간 감소하였으나 전체적으로 $10^7CFU/g$ 이상으로 유지되었다. 관능평가의 결과와 저장성을 고려하면 클로렐라의 첨가량은 0.05% 수준이 적당한 것으로 나타났다.

Keywords

References

  1. Cherng JY and Shih MS (2006) Improving glycogenesis in streptozocin (STZ) diabetic mice after administration of green algae Chlorella. Life Sci 78, 1181-6. https://doi.org/10.1016/j.lfs.2005.06.050
  2. Cho Y and Lee HS (1991) Effect of lactic acid bacteria and temperature on Kimchi fermentation. Korean J Soc Food Cookery Sci 7, 15-25.
  3. Choi SY and Hahn YS (1997) The change of vitamin C content in Yulmoo Mul-kimchi according to the shift of fermentation temperature. Korean J Soc Food Sci 13, 364-8.
  4. Choi SY, Oh JY, Yoo JY, and Hahn YS (1998) Fermentation properties of Yulmoo Mul-kimchi according to the ratio of water to yulmoo. Korean J Soc Food Sci 14, 327-32.
  5. Guzman S, Gato A, Lamela M, Freire-Garabal M, and Galleja JM (2003) Anti-inflammatory and immunomodulatory activities of polysaccharide from Chlorella stigmatophora and Phaeodactylum tricornutum. Phytother Res 17, 665-70. https://doi.org/10.1002/ptr.1227
  6. Heo JY, Shin HJ, Oh DH, Cho SK, Yang CJ, Kong IK et al. (2006) Quality properties of Appenzeller cheese added with Chlorella. Korean J Food Sci Ani Resour 26, 525-31.
  7. Jang MS and Park JE (2004) Effect of maesil (Prunus mume Sieb. et Zucc) juice on Yulmoo Mul-kimchi fermentatiom. Korean J Food Cookery Sci 20, 511-9.
  8. Jeong CH, Cho HJ, and Shim KH (2006) Quality characteristics of white bread added with chlorella powder. Korean J Food Preserv 13, 465-71.
  9. Jeong TS, Jeong EJ, and Lee SH (2008) Effects on the quality characteristics of Mul-kimchi with Omija (Schizanadra chinensis Baillon) water extract. J Korean Soc Food Sci Nutr 37, 1301-6. https://doi.org/10.3746/jkfn.2008.37.10.1301
  10. Kang KJ, Song HH, Kim YB, Chung DH, and Lee C (2004) Effect of adipic acid on growth of psychrotrophic Kimchi lactic acid bacteria and its effect on Mulkimchi fermentation. J Korean Soc Food Sci Nutr 33, 857-63. https://doi.org/10.3746/jkfn.2004.33.5.857
  11. Kanno T, Shinpo K, Masada M, and Tamura G (1996) Growth-promoting factor for yeast from an extract of Chlorella vulgaris. Seibutsu Kogakkaishi 74, 159-62.
  12. Kim DH and Hahn YS (2003) Effect of addition of ethanol and organic acids on the quality of Mul-kimchi. J East Asian Soc Dietary Life 13, 305-12.
  13. Kim HR, Park JE, and Jang MS (2002) Effect of perilla seed paste on the Yulmoo Mul-kimchi during fermentation. Korean J Soc Food Cookery Sci 18, 290-9.
  14. Kim JS (2004) Preparation of chlorella drinks and its quality characteristics. Korean J Food & Nutr 17, 382-7.
  15. Kim KJ and Chung HC (2010) Quality characteristics of yellow layer cake containing different amounts of chlorella powder. Korean J Food Cookery Sci 26, 860-5.
  16. Kim SJ (2005) Antimicrobial activities of lactic acid bacteria isolated from Mul-kimchi. Korean J Food Preserv 12, 263-6.
  17. Kong CS, Kim DK, Rhee SH, Rho CW, Hwang HJ, Choi KL et al. (2005) Fermentation properties and in vitro anticancer effect of young radish Kimchi and young radish watery Kimchi. J Korean Soc Food Sci Nutr 34, 311-6. https://doi.org/10.3746/jkfn.2005.34.3.311
  18. Lee HJ, Kim JK, Go JM, and Hur MJ (2002) The properties of cucumber Kimchi of different species during fermentation. Korean J Food & Nutr 15, 241-59.
  19. Lee YK, Shin KO, No HK, and Kim SD (2005) Quality characteristics of Mul-kimchi prepared using eastern deep seawater added with chitosanascorbate. J Korean Soc Food Sci Nutr 34, 1450-8. https://doi.org/10.3746/jkfn.2005.34.9.1450
  20. Moon SW, Cho DW, Park WS, and Jang MS (1995) Effect of salt concentration on Tongchimi fermentation. Korean J Food Sci Technol 27, 11-8.
  21. Nakao H, Maeda T, and Kuwatsuka S (1996) Effects of hot water extract and its residues of chlorella cells on the growth of radish seedlings and the changes in soil microflora. Jpn J Soil Plant Nutr 67, 17-23.
  22. Oh JY and Hahn YS (1999) Effect of NaCl concentration and fermentation temperature on the quality of Mul-kimchi. Korean J Food Sci Technol 31, 421-6.
  23. Oh JY, Hahn YS, and Kim YJ (1999) Microbiological characteristics of low salt Mul-kimchi. Korean J Food Sci Technol 31, 502-8.
  24. Park JE, Lee JY, and Jang MS (2011) Quality characteristics of Yulmoo Mulkimchi containing saltwort (Salicornia herbacea L.). J Korean Soc Food Sci Nutr 40, 1006-16. https://doi.org/10.3746/jkfn.2011.40.7.1006
  25. Park LY, Jeong TS, and Lee SH (2008) Effects of chaenomelis fructus water extract on the quality characteristics of Mul-kimchi during fermentation. Korean J Food Preserv 15, 669-74.
  26. Park MK, In MJ, and Jung YC (2002) Effects of fructooligosaccharide and chlorella powder on Kimchi fermentation. J Korean Soc Food Sci Nutr 31, 760-4. https://doi.org/10.3746/jkfn.2002.31.5.760
  27. Park YH, Seo HJ, Cho IY, Han GJ, and Chun HK (2007) Changes of quality characteristics and nitrate contents in Ulgari-Baechu Kimchi, Yulmoo Kimchi and Yulmoo Mul-kimchi during storage period. J Korean Soc Food Sci Nutr 36, 794-9. https://doi.org/10.3746/jkfn.2007.36.6.794
  28. Shibata S, Natori Y, Nishihara T, Tomisaka K, Matsumoto K, Sansawa H et al. (2003) Antioxidant and anti-cataract effects of Chlorella on rats with streptozotocin-induced diabetes. J Nutr Sci Vitaminol 49, 334-9. https://doi.org/10.3177/jnsv.49.334
  29. Shim JY, Shin HS, Han JG, Park HS, Lim BL, Chung KW et al. (2008) Protective effects of Chlorella vulgaris on liver toxicity in cadmiumadministered rats. J Med Food 11, 479-85. https://doi.org/10.1089/jmf.2007.0075
  30. Sung YM, Cho JR, Oh NS, Kim DC, and In MJ (2005) Preparation and quality characteristics of curd yogurt added with chlorella. J Korean Soc Appl Biol Chem 48, 60-4.
  31. Yang YH, Park SH, Ann SM, Kim KM, and Kim MR (2005) Physicochemical and sensory characteristics of Mul-kimchi (watery Kimchi) prepared with red cabbage. J East Asian Soc Dietary Life 15, 574-81.

Cited by

  1. Analysis of Physicochemical and Sensory Properties of Dolsan Leaf Mustard Pickles vol.25, pp.8, 2015, https://doi.org/10.5352/JLS.2015.25.8.936
  2. Effects of Chlorella Powder on Quality Characteristics of Yukwa vol.31, pp.2, 2016, https://doi.org/10.7318/KJFC/2016.31.2.178
  3. Optimal Lactic Acid Fermentation Conditions and Quality Properties for Rubus coreanus Miquel (Bokbunja) and Chlorella Mixtures vol.45, pp.3, 2016, https://doi.org/10.3746/jkfn.2016.45.3.386
  4. added with chlorella water extract vol.61, pp.2, 2018, https://doi.org/10.3839/jabc.2018.018
  5. Effect of Aronia, Beet and Prickly Pear Powder on the Quality Characteristics and Antioxidant Activities of Turnip Mul-kimchi vol.34, pp.3, 2018, https://doi.org/10.9724/kfcs.2018.34.3.287
  6. 클로로필 고생산성 Chlorella vulgaris 변이주의 특성 분석 vol.43, pp.3, 2014, https://doi.org/10.4014/mbl.1507.07005
  7. 동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성 vol.23, pp.2, 2016, https://doi.org/10.11002/kjfp.2016.23.2.145
  8. 클로렐라 생균 분말이 유기농 두부의 품질과 저장성 향상에 미치는 영향 vol.23, pp.6, 2014, https://doi.org/10.11002/kjfp.2016.23.6.832
  9. A Comprehensive Overview on Microalgal-Fortified/Based Food and Beverages vol.35, pp.8, 2014, https://doi.org/10.1080/87559129.2019.1608557