한국식품조리과학회지 (Korean journal of food and cookery science)

  • 제30권5호
  • /
  • Pages.588-595
  • /
  • 2014
  • /
  • 2287-1780(pISSN)
  • /
  • 2287-1772(eISSN)
한국식품조리과학회 (Korean Society of Food and Cookery Science)
권호 표지
DOI QR코드

DOI QR Code

고추씨를 첨가한 청경채 백김치의 저장 중 품질 특성

Quality properties of Pak-choi Baikkimchi with Red Pepper (Capsicum annuum L.) Seed during Storage

  • 정현숙 (순천대학교 생명산업과학대학 조리과학과)
  • Jung, Hyun Sook (Department of Food & Cooking Science, Sunchon National University)
  • 투고 : 2014.07.07
  • 심사 : 2014.09.16
  • 발행 : 2014.10.31
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

키워드

참고문헌

  1. Choi HG, Kwon JK, Park KS, Kang YI, Cho MW, Rho IR, Kang NJ. 2011. Effects of germination condition, nursery media and nutrient concentration on seedling growth characteristics of pak-choi and lettuce in plant factory. J Bio-Envir Control 20(4):320-325
  2. Choi SK, Hwang SY, Jo JS. 1997. Standardization of kimchi and related products (3). Korean J Diet Cult 12(5):531-548
  3. Han JS, Han GP, Lee JS, Han GJ, Kim YJ. 2010. A survey of American's perception and preference for Korean kimchi: focus on Illinois and California. Korean J Food Culture 25(5):499-507
  4. Jang MS, Moon SW. 1995. Effect of licorice root (Glycyrrhiza Uralensis Fischer) on Dongchimi fermentation. J Korean Soc Food Nutr 24(5):744-751
  5. Kang KO, Kim WJ, Lim HS. 1997. Effect of temperature and NaCl concentration on the characteristics of Baik kimchi. Korean J Soc Food Sci 13(5):569-577
  6. Kim DJ, Kim JM, Hong SS. 2004. The composition of dietary fiber on brassica vegetables. J Korean Soc Food Sci Nutr 33(4):700-704 https://doi.org/10.3746/jkfn.2004.33.4.700
  7. Kim KA, Jung LH, Jeong JA. 2005. Consciousness on the Korean traditional food of school food service dietitian. Korean J Home Econ Asso 43(2):127-142
  8. Kim MJ, Moon SW, Jang MS. 1995. Effect of onion on Dongchimi fermentation. J Korean Soc Food Nutr 24(2):330-335
  9. Kim MR, Kim MJ, Back JY. 2001. Physicochemical and sensory characteristics of Dongchimi added with soybean-curd whey. J Korean Soc Food Sci Nutr 30(6):1068-1075
  10. Ku KH, Cho JS, Park WS, Nam YJ. 1999. Effects of sorbitol and sugar sources on the fermentation and sensory properties of Baechu kimchi. Korean J Food Sci Technol 31(3):794-801
  11. Lee MK, Jang DJ, Rhee KK, Kim DS, Moon SW. 2007. A survey of the preference on the Turk for Korean Kimchi. Korean J Food Culture 22(6):690-695
  12. Moon SK, Ryu HS. 1997. Changes in the contents of dietary fibers and pectic substances during fermentation of Baik-kimchi. J Korean Soc Food Sci Nutr 26(6):1006-1012
  13. Park BH, Choi SH, Cho HS, Kim SD, Jeon ER. 2010. Quality changes in Baik-kimchi (pickled cabbage) added lotus root juice during fermentation. Korean J Food preserv 17(3):320-327
  14. Park YH, Park SH, Lee JH, Jo JS. 2003. Effects of beef bone extracts on quality of Baik-kimchi. Korean J Soc Food Cook 19(2):188-194
  15. So MH, Kim YB. 1997. Isolation and identification of major microbial groups during Baikkimchi fermentation. Korean J Food Nutr 10(3):350-359
  16. Suh HS. 2010. A study on the characteristics of green tea dded to Baekkimchi. Korean J Foodservice Assoc 6(2):119-135
  17. Sung JM, Lim JH, Park KJ, Jeong JW. 2008. Effects ofsemi-dried red pepper with a different seed ratio on thequality of kimchi. Korean J Food Preserv 15(3):427-436
  18. Yi BG, Han OK, Lee DJ. 2005. Heterosis and combining ability of pak-choi (Brassica campestris L. ssp. Chinensis Jusl) under different cropping seasons. Korean J Int Agric 17(4):283-291