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Effect of Fructoolingosaccharide and Chlorella Powder on Kimchi Fermentation

프락토올리고당과 클로렐라가 김치 숙성에 미치는 영향

  • 박민경 (청운대학교 식품영양학과) ;
  • 인만진 (청운대학교 식품영양학과) ;
  • 정영철 (전북대학교 생물학과)
  • Published : 2002.10.01

Abstract

Effects of fructooligosaccharide (1%, w/w) and chlorella powder (0.01% and 0.02%, w/w) on kimchi fermentation were studied. The values of pH and total acidity of kimchi containing fructooligosaccharide or chlorella powder were changed slowly compared to those for the kimchi sample containing 1% sugar during fermentation at 4$^{\circ}C$. Growth of lactic acid bacteria was also inhibited by addition of fructooligosaccharide or chlorella powder. Futhermore, addition of 1% fructooligosaccharide and 0.02% chlorella powder showed synergic inhibitory effects against decrease of pH, increase of acidity and lactic acid bacteria growth. Color values of L, a and b were higher in kimhi with fructooligosaccharide at early stage of fermentation. In sensory evaluation including color, sour taste, crispness and overall quality, kimchi containing both 1% fructooligosaccharide and 0.02% chlorella powder.

본 연구에서는 1% 프락토올리고당, 0.01% 및 0.02% 클로렐라 분말 첨가가 김치 숙성에 미치는 영향을 알아보았다. 프락토올리고당 또는 0.01% 및 0.02% 클로렐라를 첨가한 김치는 숙성기간 중 pH 및 총산도의 변화가 1% 설탕을 첨가한 김치(대조구)에 비하여 적었다. 유산균 수 또한, 프락토올리고당 또는 클로렐라를 첨가한 김치가 적은 것으로 나타났다. 이러한 효과는 올리고당과 클로렐라를 혼합 첨가하였을 때 더욱 뚜렷하여 pH 간을 기준으로한 가식기간이 10일 정도 연장되었다. 한편, 올리고당은 김치의 색도에 영향을 주어, 담금 직후 및 숙성초기에 L, a 및 b 값을 높이는 효과를 보였다. 관능검사 결과에 의하면 올리고당을 첨가한 김치는 색에 대한 기호도가 좋으며, 올리고당과 0.02% 클로렐라를 혼합 첨가한 김치는 색, 신맛, 냄새, 아삭함 및 종합적 기호도 등이 우수한 것으로 나타났다. 이러한 결과는 올리고당과 클로렐라를 혼합 첨가하므로 김치에 기능성을 부여할 수 있을 뿐만 아니라 숙성지연에 대한 효과도 증대됨을 보여준다.

Keywords

References

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