Quality Properties of Baechu kimchi treated with Black Panax ginseng Extracts during Fermentation at Low Temperature

흑삼추출액을 첨가한 배추김치의 저온 저장 중의 품질 특성

  • Mo, Eun-Kyoung (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Kim, Seung-Mi (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Yun, Beom-Sik (Department of Food Science & Biotechnology, Chungnam National University) ;
  • Yang, Sun-A (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • JeGal, Sung-A (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Choi, Young-Sim (Research and Development Center, DBIO Inc., KT&G Agricultural Life Center) ;
  • Ly, Sun-Yung (Department of Food & Nutrition, Chungnam National University) ;
  • Sung, Chang-Keun (Department of Food Science & Biotechnology, Chungnam National University)
  • 모은경 ((주)대덕바이오 기업부설연구소) ;
  • 김승미 ((주)대덕바이오 기업부설연구소) ;
  • 윤범식 (충남대학교 식품공학과) ;
  • 양선아 ((주)대덕바이오 기업부설연구소) ;
  • 제갈성아 ((주)대덕바이오 기업부설연구소) ;
  • 최영심 ((주)대덕바이오 기업부설연구소) ;
  • 이선영 (충남대학교 식품영양학과) ;
  • 성창근 (충남대학교 식품공학과)
  • Received : 2009.11.09
  • Accepted : 2010.03.19
  • Published : 2010.04.30


To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.


Supported by : 농림수산식품부


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