김치용 배추 절임 염수의 재사용 가능성 평가
(주)코리아스칼라
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- 2023.04.05
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- 2000.03
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서지정보
ㆍ발행기관 : 한국식품위생안전성학회
ㆍ수록지정보 : 한국식품위생안전성학회지 / 15권 / 1호
ㆍ저자명 : 신동화, 홍재식, 오진아, 안용선
영어 초록
General composition and microbial load of brine recycled to 6 times for Chinese cabbage salting and the quality of Kimchi using every brined cabbage were investigated. The concentration of salt(NaCl) in brine after soaking dropped 1.36-2.49% and pH of the brine changed significantly until 4 times recycling. The acidities were increased as number of recycling increased. The total viable cell count in recycled brine increased from 1.58 × l0^6/mL in the first soaking brine to 2.3 × l0^8/mL in 4th soaking brine which was highest in number. The pure soluble solid and vitamin C content in brine were accumulated to 0.93% and 0.55 ㎎% respectively after 6th recycling. The pH, acidity and sensory evaluation results of Kimchi prepared by Chinese cabbage salted by each brine recycled 6 times showed no significant difference. It means there is a possiblity reusing brine for salting of cabbage for the preparation of Kimchi to 6 times.
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