Effect of Solar Salt on Kimchi Fermentation during Long-term Storage

김치제조시 사용되는 천일염이 김치의 장기저장에 미치는 영향

  • Chang, Ji Yoon (Department of Food and Nutrition.Kimchi Research Center, Chosun University) ;
  • Kim, In Cheol (Department of Food Engineering, Mokpo National University) ;
  • Chang, Hae Choon (Department of Food and Nutrition.Kimchi Research Center, Chosun University)
  • 장지윤 (조선대학교 식품영양학과.김치연구센터) ;
  • 김인철 (목포대학교 식품공학과) ;
  • 장해춘 (조선대학교 식품영양학과.김치연구센터)
  • Received : 2014.03.17
  • Accepted : 2014.04.25
  • Published : 2014.08.31


Kimchi was prepared with three types of salt (4-year-aged solar salt, FS; 1-year-aged solar salt, OS; and purified salt, PS), using Leuconostoc citreum GJ7 as the starter culture. The prepared kimchi was fermented (up to 0.5-0.6% of acidity) and stored for 5 months at $-1^{\circ}C$. During the storage period, the acidity of FS kimchi increased gradually, whereas that of PS kimchi increased sharply. The yellowness (b) color value of PS kimchi (63.4) was higher than that of other kimchis with solar salts (55.6-60.3). Hardness of FS kimchi (1,912.6 gf) was greater than that of the other kimchis (1,554.4-1,650.2 gf) during the storage period. Moreover, sensory evaluation showed higher scores for FS kimchi than for other kimchis. These results suggest that FS is more suitable salt than PS for long-term storage of kimchi.


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