Characteristics of Kimchi Added with Anchovy Sauce from Heat and Non-heat Treatments

가열 및 비가열 처리 액젓을 첨가하여 제조한 김치의 특성 비교

  • Kang, Hyun-Woo (Department of Korean Food & Culinary Arts, Youngsan University)
  • 강현우 (영산대학교 한국식품조리학과)
  • Received : 2013.07.24
  • Accepted : 2013.11.15
  • Published : 2013.12.31

Abstract

The principal objective of this study was to understand the quality characteristics of kimchi added with anchovy sauce from heat and non-heat treatments. The kimchi made through such treatments contained 1.1% or 1.3% of salinity and 4.05 or 4.16 of pH. Generally, the kimchi with anchovy sauce from non-heat treatment contained higher Ca and Fe values than the one with anchovy sauce from heat treatment did. However, P, Zn, Na values were higher in the kimchi with anchovy sauce from heat treatment. Also, measurement of total-microbial, Lactobacillus sp. and Leuconostoc sp. from kimchi after filtration of anchovy sauce from heat treatment showed $5.2{\times}10^6$, $1.3{\times}10^8$, and $2.1{\times}10^8$ CFU/mL, respectively. In addition, kimchi after filtration of anchovy sauce from non-heat treatment showed $8.3{\times}10^6$, $2.5{\times}10^7$, and $1.6{\times}10^7$ CFU/mL, respectively. The present results help understand chemical compositions of kimchi and encourage its application for the food industry and cooking.

Acknowledgement

Supported by : 영산대학교