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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Chitosan-Liquid Calcium Addition on the Quality of Kimchi during Fermentation

키토산-액상칼슘 첨가 김치의 숙성 중 품질에 미치는 영향

  • Jang, Se-Young (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.) ;
  • Jeong, Yong-Jin (Dept. of Food Science and Technology, Keimyung University and Keimyung Foodex Co.)
  • 장세영 (계명대학교 식품가공학과, (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과, (주)계명푸덱스)
  • Published : 2005.06.01
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Abstract

This study was carried out to investigate the effect of chitosan-liquid calcium (CLC) on the high-calcium kimchi fermentation. The $0.5\%$ of CLC retarded the decreasing rate of pH and the increasing rate of titratable acidity, and these effects were more conspicuous with liquid calcium. Total microbes and lactic acid bacteria counts were lower in CLC $(0.5\%)$ added kimchi during fermentation. The a-value of kimchi juice was gradually increased but the L- and b-values were decreased. The calcium content of the kimchi supplemented with $0.5\%$ of CLC was maintained in the range of $207\~228\;mg\%$. In sensory evaluation test of $0.5\%$ CLC-added kimchi, the staled flavor was decreased, the crispness was maintained and the overall taste was increased to highest level after 15-day fermentation.

본 연구에서는 키토산-액상칼슘을 첨가하여 숙성 중 고 칼슘 김치의 품질특성을 조사하였다. 그 결과 $0.5\%$ 키토산-액상칼슘 첨가구간은 액상칼슘첨가구에 비해 김치 숙성 동안 pH저하와 산생성을 억제하였으며, 총균수 및 젖산균수는 작게 나타났다. L값과 b값은 조금씩 감소하였으며 a값은 증가하는 경향으로 나타났다. $0.5\%$ 키토산-액상칼슘 첨가구의 칼슘함량은 $207\~228\;mg\%$로 나타났으며, 관능검사 결과 군덕내가 감소하고, 조직감은 유지되었으며 숙성 15일 이후에는 전반적인 기호도가 높게 나타났다.

Keywords

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