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Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products

국내 시판 묵은지의 이화학적 및 관능적 특성

  • Hur, Sung-Won (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Ko, Myeung-Sin (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Kim, Mi-Ran (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Lee, Hye-Ran (Department of Food & Nutrition, Baewha Women's University) ;
  • Chung, Seo-Jin (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Cho, Mi-Sook (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 허성원 (이화여자대학교 식품영양학과) ;
  • 고명신 (이화여자대학교 식품영양학과) ;
  • 김미란 (이화여자대학교 식품영양학과) ;
  • 이혜란 (배화여자대학교 식품영양과) ;
  • 정서진 (이화여자대학교 식품영양학과) ;
  • 조미숙 (이화여자대학교 식품영양학과)
  • Received : 2014.12.24
  • Accepted : 2015.01.23
  • Published : 2015.05.31

Abstract

The aim of this study was to investigate the physicochemical characteristics of commercial Mukeunji product along with its sensory properties. Six different types of commercial Mukeunji products were purchased through an on-line market, and each product had a different fermentation period. General commercial Baechu Kimchi was compared with commercial Mukeunji products in order to standardize quality properties of Mukeunji. As a result, commercial Mukeunji showed a lower pH value (pH 3.96, mean value) than commercial Baechu Kimchi (pH 5.92), whereas commercial Mukeunji samples showed higher acidity and salinity. Color values (L, a, and b) of commercial Mukeunji decreased as the storage period increased. Hardness and thickness of commercial Mukeunji showed a lower range compared to Baechu Kimchi. The reducing sugar content decreased as the storage period of commercial Mukeunji increased. Acetic, lactic, and succinic acids were detected in commercial Mukeunji samples, whereas citric acid and malic acid were additionally detected in Baechu Kimchi. Commercial Mukeunji samples showed lower contents of acetic and succinic acid and higher content of lactic acid than Baechu Kimchi. Commercial Mukeunji samples showed a significant difference in all descriptive sensory attributes except for bitterness. Overall intensity, sourness, moldy odor, redness, sour smell, saltiness, and carbonated taste increased as the storage period increased, whereas cabbage flavor, crispiness, sweetness, firmness, and savory taste decreased as the storage period increased.

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