Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China

한국, 일본, 중국 김치의 품질 비교 분석

  • Lee, Hyejin (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi) ;
  • Jeong, Suyeon (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi) ;
  • Kim, Jaehwan (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi) ;
  • Yoo, SeungRan (Research and Development Division Industrial Technology Research Group, World Institute of Kimchi)
  • 이혜진 (세계김치연구소 산업기술연구단) ;
  • 정수연 (세계김치연구소 산업기술연구단) ;
  • 김재환 (세계김치연구소 산업기술연구단) ;
  • 유승란 (세계김치연구소 산업기술연구단)
  • Received : 2016.06.24
  • Accepted : 2016.11.25
  • Published : 2016.12.30
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Abstract

The objective of the present study was to investigate differences in quality of kimchi products produced in Korea, Japan, and China. Kimchi products from kimchi-producing countries with high consumer consumption such as Japan and China along with local products from Korea, where exporting has not yet started, were collected. Product pH, acidity, salinity, package pressure, gas production were assessed, and microbiological analyses and sensory evaluations were performed on kimchi products that were stored at either $4^{\circ}C$ for 63 d or $15^{\circ}C$ for 20 d. The pH and acidity results showed that as Japanese and Chinese kimchi had higher pH and lower acidity than that of Korean kimchi, which was determined to be indicative of insufficient microbial fermentation following kimchi production. Japanese kimchi had different microbial properties than those of Korean kimchi, which is due to differences in their manufacturing processes. Overall preferences derived from sensory evaluations were: Korean kimchi>Chinese kimchi>Japanese kimchi. The results of this study demonstrate the sensory superiority of Korean kimchi and may be useful when predicting consumers' acceptance level of Korean kimchi exported to other countries.

본 연구는 한국김치의 수출 촉진을 위한 품질 차별화를 목적으로 진행되었으며 이를 위해서 현지 수출 시장에서 제조된 김치와 한국에서 제조된 김치의 품질을 비교 분석하였다. 한 중 일 삼국의 김치는 이화학적 특성(pH, 산도, 염도), 미생물적 특성, 관능적 특성이 각각 다르게 나타났다. 이러한 결과는 각국의 김치 재료 및 제조 방법 등이 김치의 이화학적, 미생물학적, 관능적 품질에 영향을 준 것으로 보인다. 특히, 저장 기간 동안 한국김치는 Lactic acid bacteria, Lactobacillus spp., Leuconostoc spp.와 전체적인 관능 기호도에서 높은 값을 나타냈다. 본 연구는 한국 김치 품질의 우수성을 증명하고 타 국가에서의 김치 소비 특성을 예측하는데 도움이 될 것으로 기대된다.

Keywords

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