Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Change in the Physicochemical Properties of Dolsan Leaf Mustard under Salting Conditions

절임조건에 따른 돌산갓의 이화학적 특성 변화

  • Bae, Sang-Ok (Department of Culinary An, Chodang University) ;
  • Wi, Sung-Dol (Department of Biotechnology and Chemical Engineering, Chonnam National University) ;
  • Lim, Hyun-Soo (Department of Biotechnology and Chemical Engineering, Chonnam National University) ;
  • Choi, Myeong-Rak (Department of Biotechnology and Chemical Engineering, Chonnam National University)
  • 배상옥 (초당대학교 조리과학부) ;
  • 위성돌 (전남대학교 생명화학공학부) ;
  • 임현수 (전남대학교 생명화학공학부) ;
  • 최명락 (전남대학교 생명화학공학부)
  • Received : 2011.01.14
  • Accepted : 2011.07.01
  • Published : 2011.08.30
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Abstract

To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at $4^{\circ}C$. The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.

돌산갓의 최적 절임조건을 조사하기 위하여 다양한 절임시간, 수세방법, 저장온도에 따른 돌산갓의 물리화학적 특성을 비교하였다. 또한, 최적조건에서 절임된 돌산갓을 50일 동안 저장하는 동안 유산균의 균수변화를 측정하였다. 절임돌산갓의 관능평가와 아삭거림의 결과로부터 장기간 보존을 위한 최적조건은 8시간 절임 후 염농도를 단계적으로 수세한 방법으로 나타났다. 절임돌산갓은 $4^{\circ}C$에서 저장되는 동안 유산균의 증가에 의해 pH가 감소하였다. 저장기간 동안 절단력은 천천히 증가하였으나, 염농도를 단계적으로 수세하였을 때는 절단력이 초기값과 비슷하게 유지되었다. 40일 저장된 절임돌산갓의 색변화는 관찰되지 않았으나 50일이 지나면서 갈변현상이 나타나 김치제조는 불가능 할 것으로 판단된다. 이들 결과들은 김치제조를 위한 절임돌산갓의 최적 절임조건과 저장기간으로 응용될 수 있을 것이다.

Keywords

References

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