돌산 갓김치의 저온 발효과정 중 미생물 및 품질 특성의 변화 (Changes in Microbial Growth and Quality Characteristics during Fermentation of Dolsan Leaf Mustard (Brassica juncea) Kimchi)

서지정보

· 발행기관 : 한국산업식품공학회
· 수록지 정보 : 산업식품공학 / 12권 / 4호 / 226 ~ 230페이지
· 저자명 : 김두운, 정복미, 서윤주

초록

The quality of Dolsan leaf mustard (Brassica juncea) kimchi was evaluated by measuring microbial growth and
changes in texture, color and minerals as sensitive indicators in order to determine the best storage conditions during
a 7 week storage time at 2±1oC. After storing at 2±1oC for 2 weeks, the samples had total viable counts of 8.8 log
cfu/g from their initial control load of 3.7 log cfu/g, while the number of lactic acid bacteria was 4.9 log cfu/g from
the initial number of 3.4 log cfu/g. The samples stored at 2±1oC for 3 weeks showed a 2.5-fold (3.3×107 dyne/cm2)
and 3.3-fold (2.6×107 dyne/cm2) reduction (p<0.05) in the hardness of stem and leaf compared to the initial hardness.
The stem parts stored at 2±1oC for 3 weeks had higher ‘L’ and ‘a’ values than the initial samples (p<0.05),
while the leaf parts stored at 2±1oC for 5 weeks had lower ‘a’ values than the initial samples (p<0.05). There was
an increase in the concentration of Mg, Na, Fe and Zn after storing at 2±1oC for 7 weeks, while the concentration
of Ca and Cu decreased during the same fermentation period.

영어초록

The quality of Dolsan leaf mustard (Brassica juncea) kimchi was evaluated by measuring microbial growth and
changes in texture, color and minerals as sensitive indicators in order to determine the best storage conditions during
a 7 week storage time at 2±1oC. After storing at 2±1oC for 2 weeks, the samples had total viable counts of 8.8 log
cfu/g from their initial control load of 3.7 log cfu/g, while the number of lactic acid bacteria was 4.9 log cfu/g from
the initial number of 3.4 log cfu/g. The samples stored at 2±1oC for 3 weeks showed a 2.5-fold (3.3×107 dyne/cm2)
and 3.3-fold (2.6×107 dyne/cm2) reduction (p<0.05) in the hardness of stem and leaf compared to the initial hardness.
The stem parts stored at 2±1oC for 3 weeks had higher ‘L’ and ‘a’ values than the initial samples (p<0.05),
while the leaf parts stored at 2±1oC for 5 weeks had lower ‘a’ values than the initial samples (p<0.05). There was
an increase in the concentration of Mg, Na, Fe and Zn after storing at 2±1oC for 7 weeks, while the concentration
of Ca and Cu decreased during the same fermentation period.

참고자료

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