Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Analysis According to Nutritional Content and Storage Period of Pickled Cabbage by Cultivation Region

재배지역별 절임배추의 영양성분 및 저장기간에 따른 품질 분석

  • Min-Seo Jung (Department of Food and Nutrition, Sangji University) ;
  • Seung-Lim Lee (Department of Food and Nutrition, Sangji University)
  • 정민서 (상지대학교 식품영양학과) ;
  • 이승림 (상지대학교 식품영양학과)
  • Received : 2024.06.04
  • Accepted : 2024.06.30
  • Published : 2024.06.30
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Abstract

This study analyzed the changes in the nutritional components, properties, physicochemical properties, general bacteria, and lactic acid bacteria of pickled cabbage depending on the cultivation area. An analysis of the nutritional composition on the first day of storage showed no significant difference in the calories, carbohydrates, protein, fat, and dietary fiber contents regardless of the cultivation region, but regional differences were observed in the vitamin C content in the order of Andong > Pyeongchang > Haenam. The total free amino acid content appeared in the order Andong > Pyeongchang > Haenam, and the GABA (γ-amino-n-butyric acid) content appeared in the order Haenam > Andong > Pyeongchang. In addition, pickled cabbage was observed on the 1st, 5th, and 10th days of storage at 4℃. No significant change in appearance was observed on the 1st and 5th days, but changes were observed on the 10th day. Regardless of the cultivation area, the salinity (p<0.05) and pH (p<0.05) decreased significantly as the storage period increased, while the sugar content (p<0.05) and acidity (p<0.05) increased significantly. The general bacteria (p<0.05) and lactic acid bacteria (p<0.05) counts increased significantly as the storage period increased, irrespective of the cultivation region.

Keywords

Acknowledgement

본 연구는 중소기업진흥원 기본연구사업의 지원에 의해 이루어진 것이며, 그 지원에 감사드립니다.

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