Quality Changes of Mustard Leaf (Dolsangat) Kimchi During Low Temperature Storage

돌산갓김치의 저온 저장중 품질특성 변화

  • Kim, Haeng-Ran (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Cho, Kang-Jin (National Institute of Agricultural Biotechnology, RDA) ;
  • Kim, Jin-Sook (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA) ;
  • Lee, In-Seon (Rural Resources Development Institute, National Institute of Agricultural Science and Technology, RDA)
  • 김행란 (농업과학기술원 농촌자원개발연구소) ;
  • 조강진 (농업생명공학연구원) ;
  • 김진숙 (농업과학기술원 농촌자원개발연구소) ;
  • 이인선 (농업과학기술원 농촌자원개발연구소)
  • Published : 2006.10.01

Abstract

Quality changes in mustard leaf kimchi were investigated during storage for 60 days at $5^{\circ}C$. As the storage period changed from 0 to 60 days, the pH and reducing sugar content of mustard leaf kimchi decreased, while the total acidity and hunter's color increased. The vitamin C content in mustard leaf kimchi decreased gradually from 10 to 30 days and then markedly increased after 40 days. The total dietary fiber content and antioxidative activity were significantly higher in fresh mustard leaf kimchi than in fermented kimchi. The major volatile components of mustard leaf and mustard leaf kimchi were determined to be allyl isothiocyanate, 3-butenyl isothiocyanate and phenylethyl isothiocyanate. The contents of allyl isothiocyanate and phenylethyl isothiocyanate, the two major functional components, in mustard leaf kimchi were determined to be 43.72 and $36.17\;{\mu}g/g$ dry weight basis, respectively.

Keywords

mustard leaf kimchi (dolsangat kimchi);isothiocyanates;fenmentation

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