Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Efface of Liquid Calcium Addition on the Quality of Kimchi during Fermentation

액상칼슘 첨가 김치의 숙성 중 품질에 미치는 영향

  • Jang Se-Young (Department of Food Science and Technology, Keimyung University) ;
  • Kim Ok-Mi (Department of Hotel Culinary Arts, Taekyeung College) ;
  • Jeong Yong-Jin (Department of Food Science and Technology, Keimyung University)
  • Published : 2004.12.01
Download PDF
⟨ Previous Next ⟩

Abstract

This study was carried out to investigate the effect of liquid calcium(LC) on the quality of kimchi during fermentation. LC retarded the decreasing rate of pH and the increasing rate of titratable acidity during fermentation at $10^{\circ}C$, and the effect was more conspicuous at $7.0\%(v/w)$ than at $3.5\%(v/w)$ in each LC type. Microbial counts of total and lactic acid bacteria were lower in LC added kimchi than control before 8 days but higher in LC added kimhi after 8 days. Changes in color of a value were gradually increased, but L and b value were decreased. Calcium content of added LC on kimchi; A concentration $3.5\%(v/w),\;7.0\%(v/w)$ were $103{\sim}110\;mg\%,\;145{\sim}163\;mg\%$ and B concentration $3.5\%,\;7.0\%$ were $140{\sim}151\;mg\%,\;210{\sim}220\;mg\%$.

본 연구에서는 액상칼슘을 첨가하여 김치 숙성에 미치는 영향을 조사하였다. 그 결과 액상칼슘 첨가구들에서 숙성 중 pH감소가 지연되었고 산도는 더 낮게 나타났으며 액상칼슘 $3.5\%$ (v/w)첨가구보다 $7.0\%$ (v/w)첨가구에서 더 효과적이였다. 총균수 및 젖산균수를 조사한 결과 숙성 8일째까지 액상칼슘 첨가구들이 낮게 나타났으나 8일 이후에는 더 많은 수를 나타내었다. 모든 구간에서 L값과 b값은 조금씩 감소하였으며 a값은 증가하는 경향으로 나타났다. 대조구의 칼슘함량은 $50{\sim}60\;mg\%$이며 액상칼슘 A 농도 $3.5\%$ (v/w)와 $7.0\%$ (v/w) 첨가구에서 $103{\sim}110\;mg\%$와 $145{\sim}163\;mg\%$로 액상칼슘 B 농도 $3.5\%$ (v/w)와 $7.0\%$ (v/w) 첨가구에서는 $140{\sim}151\;mg\%$ 및 $210{\sim}220\;mg\%$으로 나타나 액상칼슘 B를 $7.0\%$ (v/w) 첨가하면 고칼슘 김치의 제조가 가능한 것으로 생각되었다.

Keywords

References

  1. Pyun, J.W. and Hwang, I.K. (1965) Preparation of calcium-fortified calcium. Korean J. Food Sci. Technol., 28, 995-1000
  2. Park, W.P. and Park, K.D. (2004) Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preserv., 11, 34-37
  3. Chung, H.R (2003) Dietary supplements and food labeling. Food Industry and Nutrition, 8, 60-65
  4. Cho, J.S. and Hwang, S.Y. (1988) Standardization of kimchi and related products. Korean J. Dietary Culture, 3, 301-307
  5. Cheigh, H.S. and Park, K.Y. (1994) Biochemical, microbiological and nutriotional aspects of kimchi(korean fermented vegetable products). Crit. Rev. Food Sci. Nutr., 34, 175-203 https://doi.org/10.1080/10408399409527656
  6. Park, K.Y. (1995) The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J. Korean Soc, Food Nutr., 24, 169-182
  7. Kim, S.H. (1991) Comutagenic and antimutagenic effects of kimchi components. Ph. D. Thesis, Pusan National University, Pusan
  8. 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
  9. Jeon, Y.S., Kye, I.S. and Cheigh, H.S. (1999) Changes of vitamin C and fermentation characterstics of kimchi on different cabbage variety and fermentation temperature. J. Korean Soc. Food Nutr., 28, 773-779
  10. 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
  11. Oh, Y.A. and Kim, S.D. (1995) Effect of salting in salt solution added calcium chloride on the fermentation of baechu kimchi. J. East Asian Soc. Dietary Life, 5, 287-298
  12. Oh, Y.A. and Kim, S.D. (1997) Changes on enzyme activities of salted chinese cabbage and kimchi during salting and fermentation. J. Korean Soc. Food Nutr., 26, 404-419
  13. Kim, S.D., Kim, I.D., Park, I.K., Kim, M.H. and Youn, K. S. (1999) Effects of calcium lactate and acetate on the fermentation of kimchi. Korean J. Postharvest Sci. Technol., 6, 333-338
  14. Lee, M.J., Kim, H.S., Lee, S.C. and Park, W.P. (2000) Effects of sepiae os addition on the quality kimchi during fermentation. J. Korean Soc. Food Nutr., 29, 592-596
  15. Kim, S.D., Kim, M.H. and Kim, I.D. (1996) Effects of crab shell on shelf-life enhancement of kimchi. J. Korean Soc. Food Nutr., 25, 907-914
  16. Kim, M.J., Kim, M.H. and Kim, S.D. (2003) Effect of water extracts of shellfish shell on fermentation and calcium content of kimchi. J. Korean Soc. Food. Sci. Nutr., 32, 161-166 https://doi.org/10.3746/jkfn.2003.32.2.161
  17. Lee, B.W. and Shin, D.H. (1991) Antimicrobial effect of some plant extract and their fractionates for food spoilage microorganisms. Korean J. Food Sci. Technol., 23, 205-211
  18. Han, H.U. and Park, H.K. (1991) Differential count of lactic acid bacterial genera on bromophenol blue medium. Inha University Fundamental Science Research Institute, 12, 89-94
  19. A.O.A.C. (1990) Official Method of Analysis. 17th ed., Association of Official Analytical Chemists. Wsahington, D.C, 37.1.37
  20. Rhie, S.G. and Kim, H.Z. (1984) Changes in riboflavin and ascorbic acid content during ripening of kimchi. J. Korean Soc. Food Nutr., 13, 131-135
  21. 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
  22. Kim, S.D. and Kim, M.K. (1999) Science of kimchi. Press of Catholic University of Daegu, Gyungsan, Korea, 43-52
  23. No, H.K., Lee, M.H., Lee, M.S. and Kim, S.D. (1992) Qualilty evaluation of korean cabbage kimchi by instruentally measured color values of kimchi juice J. Korean Soc. Food Nutr., 21, 163-170
  24. Park, W.P., Yoo, J.I. and Lee, M.J. (2001) Kimchi quality affected by the addition of acetic acid solution containing calcium. Korean, J. Postharvest Sci. Technol., 8, 151-156