Addition of Salts and Their Mixtures for Improvement of Storage Stability of Kimchi

김치의 저장성 향상을 위한 염혼합물의 첨가

  • Kim, Woo-Jung (Department of Food Science and Technology, King Sejong University) ;
  • Kang, Kun-Og (Department of Cultural Learning, Anseong National Agricultural College) ;
  • Kyung, Kyu-Hang (Department of Food Science and Technology, King Sejong University) ;
  • Shin, Jae-Ik (Nong-Shim Technology Development Institute)
  • 김우정 (세종대학교 식품공학과) ;
  • 강근옥 (안성농업전문대학 생활교양과) ;
  • 경규항 (세종대학교 식품공학과) ;
  • 신재익 ((주)농심기술연구소)
  • Published : 1991.04.01


A study was carried out to investigate the control effect of sodium and potassium phosphates, sodium citrate and three different salts mixtures on kimchi fermentation when they were added into half-fermented kimchi in the concentration range of $0.001{\sim}0.01\;M$. The salts mixtures added were sodium phosphates mixture(CA-A), addition of $NaNO_2$, Ca-EDTA and BHA to CA-A(CA-B) and substitution of BHA with sodium citrate in CA-B. The results showed that sodium phosphates and sodium citrate significantly inhibited the kimchi fermentation while potassium phosphate had little effect. The order of control effect was $Na_3PO_4-Na_2HPO_4-sodium\;citrate-NaH_2PO_4-K_2HPO_4-KH_2PO_4$. Among the salts mixtures, CA-A showed the most reducing effect in the fermentation rate followed by CA-C and CA-A. The mixture of CA-C could extend the time of holding pH $4.2{\sim}4.4$ by approximately 6 times at $4{\sim}25^{\circ}C$ when it was compared to control. The microbial growth study of total and Leuconostoc mesenteroides also showed a very significant decrease in their numbers.