DOI QR코드

DOI QR Code

Effect of Chitosan-Liquid Calcium Addition on the Quality of Kimchi during Fermentation

키토산-액상칼슘 첨가 김치의 숙성 중 품질에 미치는 영향

  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.)
  • 장세영 (계명대학교 식품가공학과, (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과, (주)계명푸덱스)
  • Published : 2005.06.01

Abstract

This study was carried out to investigate the effect of chitosan-liquid calcium (CLC) on the high-calcium kimchi fermentation. The $0.5\%$ of CLC retarded the decreasing rate of pH and the increasing rate of titratable acidity, and these effects were more conspicuous with liquid calcium. Total microbes and lactic acid bacteria counts were lower in CLC $(0.5\%)$ added kimchi during fermentation. The a-value of kimchi juice was gradually increased but the L- and b-values were decreased. The calcium content of the kimchi supplemented with $0.5\%$ of CLC was maintained in the range of $207\~228\;mg\%$. In sensory evaluation test of $0.5\%$ CLC-added kimchi, the staled flavor was decreased, the crispness was maintained and the overall taste was increased to highest level after 15-day fermentation.

References

  1. Kim SD, Kim MH, Kim ID. 1996. Effects of crab shell on shelf-life enhancement of kimchi. J Korean Soc Food Sci Nutr 25: 907-914
  2. Hong WS, Yoon S. 1989. The effects of low temperature heating and mustard oil the kimchi fermentation. Korean J Food Sci Technol 21: 331-337
  3. Kim SJ, Park KH. 1995. Antimicrobial activities of the extracts of vegetable kimchi stuff. Korean J Food Sci Technol 27: 216-220
  4. Ahn SJ. 1994. The effect of salt and food preservative on the growth of lactic acid bacteria isolated from kimchi. Korean J Dietary Culture 4: 71-77
  5. Knorr D. 1991. Recovery and utilization of chitin and chitosan in food processing waste management. Food Technol 45: 114-122
  6. Hong SP, Kim DS, Hwang JK. 1997. Biological function and production technology of chitin and chitosan. Food Science and Industry 30: 44-52
  7. No HK, Park IK, Kim SD. 1995. Extention of shelf-life of kimchi by addition of chitosan during salting. J Korean Soc Food Nutr 24: 932-936
  8. Kim MH, Oh SW, Hong SP, Yoon SK. 1998. Antimicrobial characteristics of chitosan and chitosan oligosaccharides on the microorganism related to kimchi. Korean J Food Sci Technol 30: 1439-1447
  9. Lee HS. 1999. Basic nutrition. Gyomoonsa Publishing Co., Seoul, Korea. p 173-185
  10. Sentipal JM, Wardlaw GW, John M, Velimir M. 1991. Influence of calcium intake and growth indexes on vertebral bone mineral density young females. Am J Clin Nutr 54: 425-428 https://doi.org/10.1093/ajcn/54.2.425
  11. Kim HS, Yu CH. 1999. The effect of Ca supplementation on the metabolism of sodium and potassium and blood pressure in college women. Korean J Nutr 32: 30-39
  12. NIH consensus conference. 1996. Optimal calcium intake. J Am Med Assoc 272: 1942-1948
  13. Park WP, Park KD. 2004. Effect of whey calcium on the quality characteristics of kimchi. Korean J Food Preservation 11: 34-37
  14. Kim MJ, Kim MH, Kim SD. 2003. Effect of water extracts of shellfish shell on fermentation and calcium content of kimchi. J Korean Soc Food Sci Nutr 32: 161-166 https://doi.org/10.3746/jkfn.2003.32.2.161
  15. Jang SY, Kim OM, Jeong YJ. 2004. Effects of liquid calcium addition on the quality of kimchi fermentation. Korean J Postharvest Sci Technol 11: 472-477
  16. Lee BW, Shin DH. 1991. Antimicrobial effect of some plant extract and their fractionates for food spoilage microorganisms. Korean J Food Sci Technol 23: 205-211
  17. Han HU, Park HK. 1991. Differential count of lactic acid bacterial genera on bromophenol blue medium. Inha University Fundamental Science Research Institute 12: 89-94
  18. AOAC. 1990. Official Method of Analysis. 15th ed. Association of official analytical chemists, Washington, DC. p 734-735
  19. 김광옥, 김상순, 성내경, 이영춘. 2000. 관능검사 방법 및 응용. 신광출판사, 서울. p 210-217
  20. SAS. 1988. SAS/STAT User's Guide. Version 6, 4th ed. SAS institute, Inc., Cary, NC
  21. Rhie SG, Kim HZ. 1984. Changes in riboflavin and ascorbic acid content during ripening of kimchi. J Korean Soc Food Nutr 13: 131-135
  22. Kim KO, Kang HJ. 1994. Physicochemical properties of chito san produced from shrimp shell under the different conditions and their influences on the properties of kakdugi during storage. Korean J Dietary Culture 9: 71-77
  23. Jo HL. 1989. Antimicrobial activity and food preservative function of a low molecular weight chitosan. PhD Thesis. Busan National Fisheries Univ., Busan, Korea
  24. Lee SH, Choi DJ, Kim JG. 2003. The effect of chitosan addition on soybean leaf kimchi fermentation. Korean J Postharvest Sci Technol 10: 517-521
  25. Son YM, Kim KO, Jeon DW, Kyung KH. 1996. The effect of low molecular weight chitosan with and without other preservatives on the characteristics of kimchi during fermentation. Korean J Food Sci Technol 28: 888-896
  26. Chung HR. 2003. Dietary supplements and food labeling. Food Industry and Nutrition 8: 60-65
  27. Oh YA, Kim SD. 1995. Effect of salting in salt solution added calcium chloride on the fermentation of baechu kimchi. J East Aaian Soc Dietary Life 5: 287-298

Cited by

  1. Analysis of hazard on fresh and salted baechus (nappa cabbage, Brassica rapa L. subsp. pekinensis) in Korea vol.56, pp.1, 2013, https://doi.org/10.1007/s13765-012-2189-z
  2. Applications of Chitosan for Improvement of Quality and Shelf Life of Foods: A Review vol.72, pp.5, 2007, https://doi.org/10.1111/j.1750-3841.2007.00383.x
  3. Quality characteristics of kimchi with Allium hookeri root powder added vol.20, pp.6, 2013, https://doi.org/10.11002/kjfp.2013.20.6.863
  4. Effects of Cultured Wild-Ginseng Root and Xylitol on Fermentation of Kimchi vol.19, pp.1, 2014, https://doi.org/10.3746/pnf.2014.19.1.049
  5. Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.) vol.40, pp.7, 2011, https://doi.org/10.3746/jkfn.2011.40.7.1006
  6. Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.) vol.16, pp.1, 2011, https://doi.org/10.3746/jfn.2011.16.1.074