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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi as Affected by Storage Time

땅두릅 잎김치의 저장기간에 따른 품질특성

  • Han, Gwi-Jung (National Rural Resources Development Institute, NIAST, RDA) ;
  • Jang, Myung-Sook (Dept. of Food Science and Nutrition, Dankook University)
  • 한귀정 (농촌진흥청 농촌자원개발연구소) ;
  • 장명숙 (단국대학교 식품영양학과)
  • Published : 2008.09.30
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Abstract

The study examined changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) leaf-kimchi during storage prepared with different seasonings. The result exhibited practically no significant differences in pH, acidity, and salinity among the various samples made with three different combinations of seasonings. In AcK leaf-kimchi, lightness and redness increased slowly at the early period of storage and then decreased rapidly after four months when the lactic acid bacterial count reached the highest level with fermentation, whereas yellowness increased. The total bacterial count and the lactic acid bacterial count increased slowly reaching the highest level after four months, then decreased and maintained at a constant level. Hardness of AcK continuously increased and then decreased after attaining maximum value during ripening. The sensory characteristics of the AcK in the whole period of storage was highly acceptable in terms of color, smell, bitterness, texture, and general preference regardless of the suggested combinations of seasonings.

본 연구에서는 땅두릅잎을 이용하여 전래되어온 제조 방법으로 잎김치를 제조하여 적합가능성을 알아보고 저장기간에 따른 품질특성을 조사하여 다음과 같은 결과를 얻었다. 땅두릅 잎김치의 이화학적 특성에서 pH 및 총산의 변화는 pH가 감소하면 산도는 증가하는 경향으로 양념에 따라 다소 차이를 보였으며, 염도의 경우 저장초기 급격히 증가하였고 그 이후부터는 저장기간이 증가함에 따라 미미하게 증가하는 경향을 나타내었다. 미생물학적 특성에서 총균수와 젖산 균수의 변화는 비슷한 양상으로 저장기간이 증가할수록 서서히 증가하기 시작하여 저장 4개월에 최고치에 이른 후 감소하여 일정 수준을 유지하였다. 물리화학 특성에서 색도는 저장초기 서서히 증가하다가 저장 4개월에 명도는 급격히 감소 경향을 보인 반면 적색도와 황색도는 증가하였으며 총색차 ${\Delta}E$는 저장초기에 서서히 감소하기 시작하다가 발효가 진행된 저장 4개월에 완만하게 증가했다가 다시 감소하였다. 경도변화의 경우 저장기간이 증가할수록 증가하다가 다소 감소하는 경향을 보였다. 관능적 특성은 간장, 고춧가루, 젓갈양념 등 3가지 종류 모두에서 전반적으로 5점 이상을 받아 우수하게 평가되어 땅두릅 잎김치로서의 가능성을 강하게 시사하였다. 위와 같이 땅두릅잎이 잎김치로서 적합함이 확인되었으며 우리 농산물의 농가 소득의 부가가치 향상을 위한 일환으로 땅두릅잎을 다양하게 활용한다면 이용가치가 높을 것으로 기대된다.

Keywords

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  1. Antioxidative Activity of Aralia elata Shoot and Leaf Extracts vol.19, pp.5, 2009, https://doi.org/10.5352/JLS.2009.19.5.652
  2. Change in the Chemical Characteristics of Aralia continentalis Kitagawa Leaf-Kimchi during Storage Periods vol.28, pp.2, 2012, https://doi.org/10.9724/kfcs.2012.28.2.159