Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Fermentation Characteristics of Cuttlefish Kimchi with Yogurt and Vitamin C

요구르트와 비타민 C를 첨가한 갑오징어 김치의 발효특성

  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Seo, Kyoung Chun (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Nam, Ki-Ho (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research and Development Institute)
  • 장미순 (국립수산과학원 식품안전과) ;
  • 서경춘 (국립수산과학원 식품안전과) ;
  • 남기호 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과)
  • Received : 2012.08.07
  • Accepted : 2012.10.12
  • Published : 2012.10.30
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Abstract

Baechu kimchi without cuttlefish (control), baechu kimchi with cuttlefish (CK), cuttlefish baechu kimchi with yogurt (CK+Y), and cuttlefish baechu kimchi with vitamin C (CK+VC) were prepared, and the fermentation characteristics of the prepared kimchi samples were investigated during 28 days of fermentation at $4^{\circ}C$. The levels of moisture, crude lipid, and crude ash did not differ much among the samples, but the crude protein levels of CK, CK+Y, and CK+VC were greater than that of the control. The pH values of CK+Y and CK+VC slowly decreased compared with those of the control and CK during fermentation. The acidity increased sharply until 21 days then gradually increased thereafter. The total microbial counts achieved maximum levels at 21 days, and the kimchi to which yogurt and vitamin C were added showed values lower than that of the control. The number of Leuconostoc sp. in CK+Y and CK+VC was higher than that in the control. In our sensory evaluations, cuttlefish kimchi with yogurt or vitamin C scored highest in terms of texture, sour taste, ripened taste, and overall acceptability.

본 연구는 가정에서 쉽게 구할 수 있는 재료인 요구르트와 비타민 C를 사용하여 갑오징어 김치를 담그고, 발효기간에 따른 특성을 조사하여 김치의 맛이나 가식기간에 미치는 영향을 예측해 보고자 하였다. 발효기간 동안의 수분, 조지방 및 조회분 함량의 변화는 모든 시료 간에 큰 차이를 보이지 않았다. 그러나, 갑오징어를 첨가한 김치 실험군에서 갑오징어를 첨가하지 않은 대조구보다 높은 조단백질 함량을 보였고, 요구르트를 첨가한 갑오징어 김치의 조단백질 함량은 발효기간 동안 꾸준히 증가하는 경향을 보였다. 발효가 진행됨에 따라 모든 시료구의 pH 값은 공통적으로 감소하는 경향을 보였고, 요구르트와 비타민 C를 각각 첨가한 갑오징어 김치의 pH 값은 대조구 및 갑오징어 김치보다 천천히 감소하는 경향을 나타내었다. 산도는 김치가 숙성됨에 따라 전체 실험구에서 높아지는 변화를 보였으며, 숙성 21일째까지는 대조구가 높은 값을 나타내었고, 21일 이후부터는 요구르트와 비타민 C를 각각 첨가한 갑오징어 김치 실험군이 대조구보다 높았다. 총균수는 발효가 진행됨에 따라 전 실험군에서 증가하기 시작하여 21일째에 최대값을 보인 후 다시 감소하는 양상을 보였고, 요구르트와 비타민 C를 첨가한 갑오징어 김치의 경우는 발효기간내내 대조구 및 갑오징어 김치보다 낮은 총균수를 나타내었다. 또한 Leuconostoc sp. 균수는 전 실험구에서 적숙기인 21일째에 최대값을 보인 이후 다시 감소하는 양상을 보였고, 요구르트와 비타민 C를 첨가한 갑오징어 김치가 대조구와 갑오징어 김치보다 높은Leuconostoc sp. 균수 값을 나타내었다. Lactobacillus sp. 균주는 발효가 진행될수록 대조구에서는 계속 증가하는 양상을 보였고, 적숙기인 21일 이후부터는 대조구의Lactobacillus sp.의 균수가 갑오징어 김치 시료군보다 증가하는 양상을 나타내었다. 관능평가 결과로는 요구르트와 비타민 C를 첨가하여 제조한 갑오징어 김치가 비린 향미의 항목을 제외하고는 조직감, 신맛, 숙성된 맛, 종합적인 선호도의 항목에서 가장 좋은 점수를 얻었다. 이상의 결과는 김치제조 시 쉽게 구할 수 있는 재료인 요구르트나 비타민 C를 첨가하여 김치를 담금으로서 김치의 관능에 좋은 영향을 줄 수 있으며, 가식기간 또한 연장될 수 있음을 보여주었다.

Keywords

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