Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Chaenomelis Fructus Water Extract on the Quality Characteristics of Mul-kimchi during Fermentation

모과 추출액이 물김치의 품질 특성에 미치는 영향

  • Park, La-Young (Department Food Science and Technology, Catholic University of Daegu) ;
  • Jeong, Tae-Seong (Department Food Science and Technology, Catholic University of Daegu) ;
  • Lee, Shin-Ho (Department Food Science and Technology, Catholic University of Daegu)
  • 박나영 (대구가톨릭대학교 외식식품산업학부 식품가공) ;
  • 정태성 (대구가톨릭대학교 외식식품산업학부 식품가공) ;
  • 이신호 (대구가톨릭대학교 외식식품산업학부 식품가공)
  • Published : 2008.10.31
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Abstract

Mul-kimchi is more watery than traditional kimchi and is prepared using large amounts of salted water, Chinese cabbage, radishes, and carrots. The quality characteristics of Mul-kimchi prepared with Chaenomelis Fructus water extract (1, 3, or 5%, w/v) (CF Mul-kimchi) or water (control) were investigated during fermentation for 21 days at $10^{\circ}C$. The initial pH values were 6.53 (control), 4.14 (1% CF Mul-kimchi), 3.61 (3% CF Mul-kimchi), and 3.54 (5% CF Mul-kimchi). The pH did not change significantly in CF Mul-kimchi but gradually decreased in the control during fermentation. Changes in titratable acidity were reflected in pH movements. Viable lactic acid bacteria in CF Mul-kimchi were at lower levels than in the control. Viable bacterial levels in Mul-kimchi decreased with increasing concentration of CF water extract. Textural features, such as hardness, cohesiveness, chewiness, and springiness, were higher in CF Mul-kimchi than in control. Anti-oxidative activity, measured by DPPH radical scavenging and nitrite scavenging, of CF Mul-kimchi, were higher than in control, and the activities rose with increasing levels of CF water extract. The sensory qualities of 1% CF Mul-kimchi showed the highest values in taste and overall acceptability among the Mul-kimchi preparations tested.

모과의 이용 가능성을 검토하기 1, 3 및 5% 모과 물 추출액을 담금용수로 물김치를 제조하여 발효특성을 조사한 결과 발효 초기 pH는 대조구 6.53, 1, 3 및 5% 모과 물김치의 pH는 각각 4.14, 3.61, 3.54이었으며, 발효과정 중 대조구는 감소하였으나, 모과 물김치의 변화는 완만하였다. 물김치의 산도 변화는 pH 변화와 유사하였다. 물김치 발효 중 총 균수와 젖산균수의 변화는 유사하였으며, 모과 물김치의 발효과정 중 젖산균수는 대조구에 비해 적었으며, 모과의 농도가 증가함에 따라 생균수는 유의하게 감소하였다. 1% 모과 물김치의 조직감은 대조구에 비해 경도, 씹힘성, 응집성, 탄력성에서 모두 우수하였다. 모과물김치의 자유 라디칼 소거능으로 측정한 항산화 활성은 대조구에 비해 증가 되었으며, 모과 물 추출액의 농도가 높을수록 증가하였다. 아질산 소거능은 대조구 49.7%, 1, 3 및 5% 모과 물김치는 각각 59.2%, 85.33%, 89.9%이었다. 1% 모과 물김치의 기호도는 맛, 풍미, 조직감, 종합적 기호도에서 대조구에 비해 유의적으로 우수하였다.

Keywords

References

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