Abstract
Polyethylene films contained 0, 10, 20, 30 and 40% of raw-ore powder(PERO) were prepared. The characteristics feature of the film and the powder were investigated in order to use packaging material for kimchi quality. Kimchi was packaged in the PERO bass md stored at 10$^{\circ}C$. The kimchi was examined for a pH, acidity, number of total microbe and lactic acid bacteria, E. coli, color values and sensory evaluation. The ore powder at 20$^{\circ}C$ produced infrared rays at 800-1100nm. The growth of E. coli md Staphylococcus aureus was extremely inhibited in the EMB and nutrient broth containing 10% of raw-ore powder but, that of lactobacillus plantarum and Leuconostoc mesenteriodes was slightly promoted in MRS broth containing 1%. The ripening by pH and acidity was slightly accelerated in kimchi in PERO bag(PERO-kimchi) compared to control kimchi but the maintenance of ripened-kimchi taste was prolonged in PERO-kimchi. The number of lactic acid bacteria of PERO-kimchi was more numerous than that of contol sample but that of E. coli wag exremely legs. The color L* values of PERO-kimchi was lower than control but a* and b* values were higher. Sensory evaluation of PERO-kimchi was higher score than control sample in crispness and overall taste about 10 to 20% of raw-ore contents for kimchi-packaging material was desirable.
적외선을 발생하는 생광석 분말을 0, 10, 20, 30 및 40%를 함유하는 폴리에틸렌필름(PFRO)을 제작하여 그 특성을 조사하는 한편 김치를 포장하여 1$0^{\circ}C$에서 저장하면서 대장균을 비롯한 균수와 품질변화를 조사하였다. pH와 산도의 변화로 평가한 숙성정도는 PFRO포장김치가 대조구에 비하여 숙성이 촉진되는 경향을 나타내었으나 숙성된 김치맛을 띠는 총기간은 길었다. PFRO포장김치는 대조구에 비하여 젖산균 수는 많으면서 대장균수는 현저하게 적었으며, L*값은 전반적으로 낮은 반면 a*, b*값은 높았다. PFRO포장김치는 대조구에 비하여 숙성 숙성초기부터 숙성된 맛과 적당한 아삭아삭한 맛을 나타내었으며, 종합적인 맛의 평가치가 높게 유지되는 일수가 길었다. 김치 포장에 적합한 생광석 함유율은 10-20%이었다.