Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Characteristics Analysis for the Standardization of Commercial Kimchi

상품김치의 표준화를 위한 특성 분석

  • Published : 2003.04.01
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Abstract

Titratable acidity, pH, color, and pungency characteristics of commercial kimchi were investigated. Titratable acidity and of pH commercial kimchi waried significantly from pH 3.88 and titratable acidity 0.28% in non-fermented kimchi, to pH 6.20 and titratable acidity 1.13% in over-fermented one. Capsaicinoid contents of kimchi showed low pungency intensity of 0.18% to strong pungency intensity of 2.02, and American spice trading association value of kimchi samples ranged $0.52{\sim}4.1$.

서울 등의 재래시장 및 대형 마켓 등지에서 판매되고 있는 상품김치 36종을 수집하여 pH, 산도, 색도 및 매운맛 특성을 조사하였다. 그 결과 숙성 정도가 pH $3.88{\sim}6.20$, 총산도 $0.28{\sim}1.13%$로 제조 즉시부터 어느 정도 과숙된 김치까지 다양하였다. 김치의 매운맛과 색도에 영향을 주는 요인을 고춧가루로 보고 고추의 매운맛 성분인 capsaicinoids 함량을 측정한 결과 $018{\sim}2.02\;mg%$를 나타내었고, ASTA값은 수분 함량을 고려하여 환산한 결과 가장 낮은 시료는 0.52, 가장 높은 시료는 4.1이었다. 즉 상품김치의 경우 규격화되어 있지 않고, 국내시장에서 발효단계, 매운맛 및 붉은색 정도가 다양하게 판매되고 있었다.

Keywords

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