Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical and Sensory Characteristics of Kakdugi Added with Xanthan Gum during Fermentation

Xanthan Gum첨가 깍두기의 이화학적.관능적 특성

  • 김혜영 (충남대학교 식품영양학과) ;
  • 김미리 (서울대학교 식품영양학과)
  • Published : 2002.04.01
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Abstract

Effect of different levels (0 ,0.05, 0.15, 0.25%) of xanthan gum on kakdugi fermentation was investigated by analyzing physicochemical and sensory characteristics during fermentation at 2$0^{\circ}C$. During fermentation, pH was maintained higher, and total acidity and number of lactic acid bacteria, maintained lower in xanthan gum groups, especially in 0.05% addition group than control. Free sugar amount were higher in xanthan gun groups than control, and glucose and fructose which were the major free sugars, decreased rapidly during fermentation, whereas mannitol increased in all samples, especially in xanthan gum groups. Liquid content of kakdugi was smaller in 0.05% xanthan gum group than control. Viscosity of kakdugi liquid decreased rapidly whereas initial viscosity was maintained in xanthan gum groups. Hardness decreased during fermentation, but at the 7th day of fermentation was higher in 0.05% xanthan gum group than control. The result of sensory evaluation shows that there were no significant difference in sour odor, moldy, sour taste and savory taste among samples. Starch taste was higher in 0.15% or 0.25% xanthan gum, but there is no difference in 0.05% group, compared to control. Overall preference until the 5th day of fermentation, xanthan gum group was not significantly different from that of control but at the 7th day of fermentation, 0.05% addition group was significantly higher than control.

깍두기에 xanthan gum을 0, 0.05, 0.15 및 0.25% 첨가하여 2$0^{\circ}C$에서 숙성시키면서 이화학적 관능적 특성을 측정한 결과는 다음과 같다. Xanthan gum 첨가군의 PH는 대조군에 비해 숙성 전 기간동안 높았고, 0.05% 및 0.15% xanthan gum 첨가군은 숙성 전 기간동안 대조군보다 산도가 낮게 유지되었다. Xanthan gum 첨가 깍두기는 담금 직후 대조군에 비해 유산균 수가 약간 많았으나 숙성 3일에는 0.05% 첨가군이 대조군보다 약간 적었다. 가용성고형 물 함량은 담금 직후에는 xanthan gum 첨가군이 대조군보다 높았으나 숙성이 진행되면서 감소하여 대조군과 유사하였다 Xanthan gum 첨가군이 대조군에 비해 포도당과 과당 함량이 많았으며 특히 만니톨은 숙성 말기에 증가하였다. 깍두기 액의 양은 숙성 전 기간동안 0.05% xanthan gum 첨가군이 대조군보다 낮았다. Xanthan gum 첨가량이 많을수록 점도가 높았으며 모든 군에서 초기 점도가 숙성 말기까지 유지되었다. Texture Analyser에 의한 경도값은 xanthan gum 첨가군이 대조군에 비해 높게 유지되었고 특히 xanthan gum 0.05% 첨가군은 숙성 7일에 유의적으로 높았다(p<0.05). '파쇄성'과 '씹힘성'은 시료간에 유의적인 차이가 없었다. 관능적 특성으로 '외관'에 대한 점수는 숙성 5일째 0.05% 첨가군이 0.25% 첨가군보다 유의적으로 높았다. '신냄새', '군덕내', '신맛', '감칠맛'은 시료간에 유의적인 차이는 없었다. '전분맛'은 0.05% 첨가군은 대조군과 유의적인 차이가 없었으나, 0.15%나 0.25% 첨가군에서는 유의적으로 높았다. '점도'는 대조군은 숙성 기간이 경과됨 에 따라 감소하였으나 xanthan gum 첨가군은 대조군보다 높은 값을 유지하였다. '경도'와 '아삭아삭한 정도'는 0.05 %첨가군이 숙성 7일에 대조군에 비해 높았다. '전반적인 기호도'는 숙성 7일째 0.05% 첨가군은 대조군보다 유의적으로 차이가 없었으며 숙성 7일에도 높은 값을 나타내었다.

Keywords

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