Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Quality Changes of Rosemary-Onion Kimchi by Packaging Materials during Storage

포장재를 달리한 로즈마리 양파김치의 저장 중 품질 변화

  • Chung, Dong-Ok (Department of Culinary Art, Chodang University) ;
  • Park, In-Duck (Department of Culinary Art, Chodang University) ;
  • Kim, Jeong-Ok (Department of Food and Nutrition, HERI, Chonnam National University)
  • 정동옥 (초당대학교 조리과학부) ;
  • 박인덕 (초당대학교 조리과학부) ;
  • 김정옥 (전남대학교 식품영양학과 및 생활과학연구소)
  • Published : 2002.12.01
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Abstract

This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.

다양한 기능성을 가지는 로즈마리를 첨가하여 양파김치를 제조한 다음 Ny/PE, PET/Al/PE,, PET/PE/LDPE/CPP, PET/Al/Ny/CPP 포장재와 유리병을 사용하여 진공과 상압에서 포장한 다음 $5^{\circ}C$에서 저장하면서 품질 변화를 측정하였다. 대조군 양파김치와 로즈마리 양파김치 모두 저장 중 pH와 환원당 함량은 저장 기간 동안 감소하였으나 산도와 비타민 C의 함량은 증가하는 경향을 보였다. 또한 로즈마리 양파김치가 대조군 양파김치에 비하여 유의적 차이는 없었으나 발효가 약간 억제되는 경향을 보였다. 양파김치의 저장에 가장 적합한 포장재는 PET/PE/LDPE/CPP 이었으며, 상압 포장보다 진공 포장이 더 효과적이었다.

Keywords

References

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