소포장 양배추김치의 품질특성에 미치는 전 발효조건의 영향 (Effect of Pre-Fermentation Condition on Quality Characteristics of Small Packaged Cabbage Kimchi)

서지정보

· 발행기관 : 한국식품조리과학회
· 수록지 정보 : 한국식품조리과학회지 / 28권 / 4호 / 391 ~ 397페이지
· 저자명 : 김유원, 한서영, 최혜선, 한귀정, 박혜영

초록

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at 20℃, and then the samples were stored at 10℃to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at 20℃) and PF28 (pre-fermented cabbage Kimchi during 28 h at 20℃) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at 20℃), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at 20℃), PF24 and PF28 became well-fermented when they were stored for 8∼14 days, 3∼10 days or 2∼3days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions.
However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2∼7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period.
The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2∼3 days showed excellent flavor, and PF24 and PF28 stored for 2∼3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.

영어초록

This study was carried out to investigate commercialization of Kimchi made of cabbage (Brassica oleracea var. capitata L.) using pre-fermentation conditions. The pre-fermentation conditions were 0, 18, 24, and 28 h at 20℃, and then the samples were stored at 10℃to assess changes in quality characteristics. A comparison of the quality characteristics during storage showed that PF24 (pre-fermented cabbage Kimchi during 24 h at 20℃) and PF28 (pre-fermented cabbage Kimchi during 28 h at 20℃) had pH 4.47 and pH 4.23 on the second day of storage, respectively. It was possible to shorten the fermentation time to less than that of PF0 (not pre-fermented cabbage Kimchi at 20℃), by approximately 3 days. Total acidity was 0.26 to 0.29% immediately after making the Kimchi. However, PF0, PF18 (pre-fermented cabbage Kimchi during 18 h at 20℃), PF24 and PF28 became well-fermented when they were stored for 8∼14 days, 3∼10 days or 2∼3days. The number of lactic acid bacteria increased with the passage of time in all treatment groups regardless of fermentation conditions.
However, the longer pre-fermentation time became, the faster the number of lactic acid bacteria increased. Most samples showed similar results late in the storage period; 7.2∼7.4 log CFU/mL. PF0 had the greatest volume change 2.1 times increase late in the storage period.
The sensory evaluation showed significant differences for flavor, taste, and overall acceptability after a partial storage period. PF28 stored for 2∼3 days showed excellent flavor, and PF24 and PF28 stored for 2∼3 days showed the highest scores of 6.27 to 6.67. The PF24 and PF28treated samples were appropriate for commercializing small packed cabbage Kimchi and for alleviating the expansion problem of the packing material. However, because mass commercial production requires a large number of samples to be used at once, the results should be assessed for industrial product development in the future.

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