DOI QR코드

DOI QR Code

The Quality Characteristics of Kimchi as Affected by the Addition of Xanthan Gum

증점안정제로 사용한 Xanthan Gum첨가가 김치의 품질에 미치는 영향

  • 박우포 (마산대학 식품과학계열)
  • Published : 2002.06.01

Abstract

Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10$\^{C}$. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.

References

  1. Cho JS, Hwang SY. 1988. Standardization of kimchi and related products (2). Korean J Dietary Culture 3: 301-307
  2. No HK, Lee SH, Kim SD. 1995. Effects of ingredients on fermentation of Chinese cabbage kimchi. J Korean Soc Food Nutr 24: 642-650
  3. Cheigh HS, Park KY. 1994. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Criv Rev Food Sci Nutr 34: 175-203 https://doi.org/10.1080/10408399409527656
  4. Park KY. 1995. The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24: 169-182
  5. Kim SH. 1991. Comutagenic and antimutagenic effects of kimchi components. PhD Dissertation. Pusan National University, Pusan
  6. Ha JO. 1997 Studies on the developments of functional and low sodium kimchi and physiological activity of salts. PhD Dissertation. Pusan National University, Pusan
  7. Jang MS, Park MO. 1998. Effect of glutinous rice paste on the fermentation of puchu kimchi. Korean J Soc Food Sci 14: 421-429
  8. Lee GC, Han JA. 1998. Changes in physical and microbial properties of starchy pastes added kimchi during fermentation. Korean J Soc Food Sci 14: 195-200
  9. Lee GC, Han JA. 1998. Changes in contents of total vitamin C and reducing sugars of starchy pastes added kimchi during fermentation. Korean J Soc Food Sci 14: 201-206
  10. Kim HY, Kim BC, Kim MR. 2001. Physicochemical and sensory properties of kakdugi added with various thickening agents during fermentation. J Korean Soc Food Nutr 30: 1060-1067
  11. Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J Food Sci Technol 26: 239-245
  12. Kim MK, Kim SY, Woo CJ, Kim SD. 1994. Effect of air controlled fermentation on kimchi quality. J Korean Soc Food Nutr 23: 268-273
  13. Miller GL. 1959. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal Chem 31: 426-428 https://doi.org/10.1021/ac60147a030
  14. Park WP, Lee SC, Bae SM, Kim JH, Lee MJ. 2001. Effect of enoki mushroom (Flammulina velutipes) addition on the quality of kimchi fermentation. J Korean Soc Food Nutr 30: 210-214
  15. Lee MJ, Kim HS, Lee SC, Park WP. 2000. Effects of sepiae os addition on the quality of kimchi during fermentation. J Korean Soc Food Nutr 29: 592-596
  16. Hong WS, Yoon S. 1989. The effects of low temperature heating and mustard oil on the kimchi fermentation. Korean J Food Sci Technol 21: 331-337