Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder

굴 패각 가루와 함초 가루를 첨가하여 제조한 갓김치의 품질특성과 저장성

  • Jung, Bok-Mi (Food Science and Nutrition, Chonnam National University) ;
  • Jung, Sun-Jin (Nutrition Education, Graduate School of Education, Chonnam National University) ;
  • Kim, Eun-Sil (Department of Tourism Food Service Cuisine, Hallym College)
  • 정복미 (전남대학교(여수) 영양식품학) ;
  • 정선진 (전남대학교(여수) 교육대학원 영양교육) ;
  • 김은실 (한림정보산업대학 관광외식조리과)
  • Received : 2010.02.18
  • Accepted : 2010.04.12
  • Published : 2010.04.30
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Abstract

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

Keywords

References

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