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 the Beet Addition on the Quality of American Preferred Kimchi during Fermentation

비트 첨가가 미국인 선호 김치의 숙성 중 품질에 미치는 영향

  • Yang, Yu-Jin (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University) ;
  • Han, Ji-Sook (Dept. of Food Science and Nutrition and Kimchi Research Institute, Pusan National University)
  • 양유진 (부산대학교 식품영양학과 및 김치연구소) ;
  • 한지숙 (부산대학교 식품영양학과 및 김치연구소)
  • Published : 2005.04.01
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Abstract

To improve the Quality of American preferred kimchi (APK), the APK added different ratios of beets were prepared and the Qualities of those kimchi were investigated by measuring the changes of physicochemical, microbiological and sensory characteristics during fermentation at $5^{\circ}C$. The pH of APK added beet (APKB) decreased as the amount of beet increased while total acidity gradually increased. The reducing sugar content was the highest in APKB added $3\%$ beet at early stage of fermentation. The number of Lactobacillus sp. and Leuconostoc sp. were the highest in $3\%$ beet added group during fermentation. In a texture experiment, the hardness of Korean standard kimchi used as control group showed rapidly decrease while the hardness of APKB were decreased slowly as fermentation proceeded. In Hunter's color values of APKB, lightness and redness increased as the amount of beet increased while yellowness decreased. Sensory scores of overall acceptance, taste, texture and appearance evaluated by Americans as sensory panels were the highest in APKB added $1\%$ beet. Americans also preferred fresh kimchi to optimum ripened kimchi. Therefore it was suggested that the American preferred kimchi added $1\%$ beet was the best group among American preferred kimchi groups.

본 연구는 비트의 첨가 비율을 달리한 미국인 선호김치를 제조한 후 $5^{\circ}C$에서 숙성하면서 pH, 산도, 환원당, 색도, 경도 등의 이화학적 특성 및 젖산균수 등 미생물학적 특성 그리고 관능성을 조사하였다. 비트 첨가량이 증가할수록 pH는 감소하는 반면 산도는 점차적으로 증가하였다. 환원당 함량은 숙성 초기 비트 $3\%$ 첨가군이 가장 높았고 젖산균 수 또한 비트 $3\%$ 첨가군이 가장 많은 것으로 나타났다. 색도의 경우 명도, 적색도, 황색도 모두 숙성이 될수록 비슷한 양상으로 변화하였으며, 비트 $1\%$ 첨가군의 적색도가 한국 표준김치의 적색도와 아주 비슷한 값을 나타냈다. 발효가 진행될수록 비트 첨가량이 적은 군이 많은 군보다 조직감이 좋았다. 관능검사에서는 비트 $1\%$ 첨가군이 외관, 향, 맛, 질감 등의 전반적인 관능성에서 가장 높은 점수를 얻었고, 또한 한국의 음식에 익숙하지 않은 미국인들은 숙성된 김치보다 생김치 상태의 것을 선호하였다. 따라서 미국인 선호김치에 비트를 첨가함으로서 적색도가 증가되어 김치 색상의 문제점이 개선되고 관능성이 향상되었으며 이때 비트를 $1\%$ 첨가하는 것이 가장 뛰어남을 알 수 있었다.

Keywords

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