Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effects of Alaska Pollack Addition on the Quality of Kimchi (Korean salted cabbage)

명태를 첨가한 김치의 품질특성

  • Published : 2009.10.30
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Abstract

We investigated the effects of Alaska pollack addition on the quality of Kimchi during 20 days of fermentation at 10C. Alaska pollack was added to salted cabbage at concentrations of 0%, 6%, 12%, or 18% (all w/w). The quality characteristics determined were pH, acidity, salinity, reducing sugar content, color, free amino acid level, and lactic acid bacterial counts, at 4 d intervals over 20 d, during progressive fermentation at constant temperature (10C). Changes in pH, acidity, and reducing sugar content during fermentation were increased when Alaska pollack was added, whereas salinity decreased. Total lactic acid bacterial counts achieved maximum levels on day 8 for Kimchi with 18% (w/w) Alaska pollack, and the other Kimchi samples attained their highest values on day 12. In terms of color, the L, a, and b values of Kimchi rose with addition of Alaska pollack. The free amino acid content of Kimchi increased as the level of added Alaska pollack rose but gradually fell as fermentation progressed. Upon sensory evaluation, Kimchi with 6% (w/w) Alaska pollack scored highest in terms of appearance, texture, taste, and overall acceptance. In conclusion, our results indicate that Alaska pollack has a positive effect on the quality of Kimchi, increasing the content of free amino acids.

명태를 $0.5{\times}0.5\;cm^2$ 로 잘라 절인배추의 무게 비로 6, 12, 18% 첨가한 김치를 제조한 후 $10^{\circ}C$에서 20일간 발효숙성시키면서 4일 간격으로 pH, 산도, 염도, 환원당, 젖산균의 변화, 색도, 아미노산, 관능 등 품질 특성의 변화를 관찰하였다. pH와 환원당은 발효가 진행될수록 전 실험군에서 낮아지는 경향을 보였으며 명태 첨가량이 높아질수록 pH와 환원당의 값이 높았다. 산도는 발효가 진행되어 갈수록 전체적으로 높아지는 변화를 보였는데 명태 첨가군이 높은 값을 나타내었다. 염도는 저장기간별로 차이가 없었지만 첨가량에 따라서는 유의적으로 차이를 보여 명태첨가량이 많을수록 염도가 낮아졌다. 젖산균의 수는 발효가 진행될수록 점차 높아져 명태를 가장 많이 첨가한 18% 첨가군은 8일째에, 나머지군은 12일에 가장 높은 수준을 보인 후 다시 감소하는 양상을 보였다. 색도에서는 명태 첨가량이 많아질수록 명태 자체의 연한 황백색이 영향을 주어 L값, a값 및 b값 모두 증가하는 경향을 보였고 발효가 진행되면서 L값은 유의적인 차이가 나지 않았지만 a값은 감소되는 경향을 보였으며 b값은 서서히 증가하여 숙성 8~9일에 최고에 달하였다가 그 이후 감소하였다. 유리 아미노산은 명태첨가량에 따라 유리 아미노산의 총량이 증가하였고 발효가 진행 될수록 감소되는 경향을 보였다. 관능검사 결과로는 외관, 조직감, 맛, 전반적인 선호도는 6% 첨가군이 가장 높은 점수를 나타내었으며, 비린향미는 명태첨가량이 많아질수록 강도가 높았으나 숙성 적숙기에는 유의적인 차이를 보이지 않았으며, 짠맛, 신맛, 숙성된 맛도 유의적인 차이를 보이지 않았다. 이상의 결과로 김치를 제조할 때 6%의 명태를 첨가하는 것이 외관과 조직감, 맛이 좋으며, 비린향미가 다소 있기는 하지만 중간 이하 수준으로 기호도에 큰 영향을 미치지 않으며 풍부한 유리 아미노산의 용출로 인해 발효에 긍정적인 영향을 주어 우수한 품질의 김치를 얻을 수 있음을 보여주었다.

Keywords

References

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