Effect of Combined Salts Addition on Physical and Sensory Properties of Kimchi

염혼합물의 첨가가 김치의 물리적 및 관능적 특성에 미치는 영향

  • Ku, Kyung-Hyung (Department of Food Science and Technology, King Sejong University) ;
  • Kang, Kun-Og (Department of Cultural Learning, Anseong National Agricultural College) ;
  • Chang, Young-Sang (Nong-Shim Technology Development Institute) ;
  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University)
  • 구경형 (세종대학교 식품공학과) ;
  • 강근옥 (안성농업전문대학 생활교양과) ;
  • 장영상 ((주)농심기술연구소) ;
  • 김우정 (세종대학교 식품공학과)
  • Published : 1991.04.01


Addition of two different salt mixtures of sodium phosphates, Ca-EDTA, $NaNO_2$ and sodium citrate were investigated for their effects on relative viscosity, textrue, sensory properties of kimchi and solids contents of kimchi and kimchi liquid during fermentation at $4{\sim}3.5^{\circ}C$. The salt mixtures were added into half fermented kimchi with the concentration range of $0.001{\sim}0.01\;M$. The results showed that higher values in viscosity of kimchi liquids were obtained for those fermented at low temperature and with salts mixtures added. The hardness of Chinese cabbage was gernerally increased until pH 4.0 reached and then decreased thereafter for those fermented without salts mixture. However the salts added kimchi showed no decrease and a slightly harder texture measured at the late stage of fermentation. Soluble solids concentration steadly decreased in kimchi liquids for those salts mixture added while those without salts mixture were initially increased followed by slow decrease. Comparison of sensory properties showed that the degree of changes was reduced when salt mixture was added. Higher scores in fresh-sourness and acidic taste, hardness and chewiness in texture and lower moldy odor were obtained when the data was compared for those kimchi having the pH range of $4.0{\sim}4.2$.