Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effects of Safflower Seed Powder on the Quality Characteristics of Kimchi

홍화씨 분말 첨가가 김치의 품질에 미치는 영향

  • Published : 2002.06.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of safflower powder on the characteristics of kimchi. Quality indexes were pH, titratable acidity, reducing sugar content, microbial counts, and sensory evaluation. Safflower powder enhanced the decrease in pH and increase in titratable acidity during fermentation at l0$^{\circ}C$, and the changes were more conspicuous until 15 days. Stabilized levels in pH was attained, but steady increase in titratable acidity was shown after that time. Microbial loads of total and lactic acid bacteria showed a faster stationary phase for kimchi samples with safflower powder than control. Control was better scores in sensory evaluation, but there were no significant differences in aroma and taste except sample with 3% safflower powder.

김치 담금시부터 숙성 13일경까지 홍화씨 분말을 첨가한 시험구들은 대조구보다 대체적으로 낮은 pH를 나타내었으며, 그 이후에는 시험구간에 큰 차이를 나타내지는 않았다. 숙성 2일까지는 적정산도가 큰 차이를 나타내지 않았으나 그 이후 13일경까지는 대조구가 가장 낮은 값을 나타내었으며, 홍화씨 분말의 첨가량이 많을수록 높은 값을 나타내었다. 숙성 20일 이후에는 시험구간에 큰 차이를 나타내지는 않았다. 김치가 숙성되는 동안 환원당 함량은 지속적으로 감소하여 숙성 20일에 최저 함량을 보였으며, 홍화씨 분말을 2% 첨가한 시험구가 대체적으로 낮은 값을 나타내었다. 김치 담금 후 숙성 5일 사이에 총균수와 유산균수가 급격하게 증가하였으며, 대조구는 숙성 15일에 최대값을 나타내었으나 홍화씨 분말을 첨가한 시험구는 숙성 10일에 최대 값을 나타내었다. 관능검사 결과 홍화씨 분말을 3% 첨가한 시험구를 제외한 시험구들은 냄새 및 맛에 있어서 대조구와 유의적인 차이를 나타내지는 않았다.

Keywords

References

  1. Kim, H.J., Lee, J.J., Chung, K.S. and Choi, S.Y. (1999) Pectin-degrading enzymes of kimchi ingredients. Korean J. Food Sci. Technol., 31, 263-266
  2. Oh, Y.A., Choi, K.H. and Kim, S.D. (1998) Changes in enzyme activities and population of lactic acid bacteria during the kimchi fermentation supplemented with water extract of pine needle. J. Korean Soc. Food Sci. Nutr., 27, 244-251
  3. Cheigh, H.S. and Park, K.Y. (1994) Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products). Criv. Rev. in Food Sci. Nutr., 34, 175-203 https://doi.org/10.1080/10408399409527656
  4. Park, K.Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Korean Soc. Food Nutr., 24, 169-182
  5. Kim, S.H. (1991) Comutagenic and antimutagenic effects of kimchi components. Ph.D. thesis, Pusan National University, Pusan
  6. Ha, J.O. (1997) Studies on the developments of functional and low sodium kimchi and physiological activity of salts. Ph.D. thesis, Pusan National University, Pusan
  7. Levy, R.I. (1991) Cholesterol, lipoproteins, apoproteins and heart disease; present status and future prospects. Clin. Chem., 27, 653-662
  8. Kannel, W.B., Dawber, T.R., Kagan, A., Revostski N. and Strokes, J. (1961) Factors of risk in the development of coronary heart disease-six year follow-up experience: the Framingham study. Ann Intern Med., 55, 33-50 https://doi.org/10.7326/0003-4819-55-1-33
  9. Jeon, S.M., Kim, J.H., Lee, H.J., Lee, I.K., Moon, K.D. and Choi, M.S. (1998) The effects of Korean safflower(Carthamus tinctorius L) seed powder supplementation diet on bone metabolism indices in rats during the recovery of rib fracture. The Korean Nutrition Society, 31(6), 1049-1056
  10. Seo, H.J., Kim, J.H., Kwak, D.Y., Jeon, S.M., Ku, S.K., Lee, J.H., Moon, K.D. and Choi, M.S. (2000) The effects of safflower seed powder and its fraction on bone tissue in rib-fracureed rats during recovery. The Korean Nutrition Society, 33, 411-420
  11. Lee, I.S., Park, W.S., Koo, Y.J. and Kang, K.H. (1994) Changes in some characteristics of brined Chinese cabbage of fall cultivars during storage. Korean J. Food Sci. Technol., 26, 239-245
  12. Kim, M.K., Kim, S.Y., Woo, C.J. and Kim, S.D. (1994) Effect of air controlled fermentation on Kimchi quality. J. Korean Soc. Food Nutr., 23, 268-273
  13. Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428 https://doi.org/10.1021/ac60147a030
  14. SAS Institute, Inc. (1993) SAS User's guide. Statistical Analysis System Institute, 6th ed. Cary NC USA
  15. Mheen, T.I. and Kwon, T.W. (1984) Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol., 16, 443-450