Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Comparison of quality changes in brined cabbage with deep sea water salt and a commercial brined cabbage product

해양심층수염 절임배추와 시판 절임배추의 품질변화 비교

  • Received : 2014.06.09
  • Accepted : 2014.08.21
  • Published : 2014.10.30
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Abstract

This study investigated the quality changes in cabbage brined with deep sea water salt and in a commercial brined cabbage product. The subject cabbages were separated into two groups: those manufactured in the Lab (ML) and the commercial brined cabbage product (CP). Each group had three brining treatments: with sun-dried salt (S, CS), refined salt (R, CR), and deep sea water salt (D, CD). The salinity level of the ML group was 2.1~2.3%, higher than that of the CP group (1.1~1.5%). The total plate count (TPC) was detected as 5.0 log CFU/g with the S, R, and D treatments at Day 7, but the growth rate of the TPC with the CS, CR, and CD treatments was faster than that with the S, R, and D treatments (6.9~7.7 log CFU/g). A lactic acid bacteria (LAB) level of 5.0~6.6 log CFU/g was also detected in the S, R, and D samples, but only 7.0~7.6 log CFU/g was detected in the CP groups at Day 14. The instrumental hardness levels of the cabbage brined with the deep sea water salts (D and CD) were 3,971 g and 3,932.4 g, respectively, which were significantly higher than those of the samples that were salted with sun-dried salt and refined salt (p<0.05). As for the sensory attributes, S, D, and CD maintained their marketability scores until the end of the storage period for all the properties. CD presented the highest total free amino acid (478.9 mg%), glutamic acid (107.0 mg%), citric acid (428 mg%), and sodium (189 ppm) contents.

본 연구에서는 천일염, 정제염, 해양심층수염을 사용하여 제조한 절임배추의 냉장저장($0^{\circ}C$) 중 품질변화 및 시판제품과의 품질특성을 비교 조사하였다. pH의 경우 저장기간 전반적으로 S, R, D 구가 CS, CR, CD 구에 비해 높았고, 적정산도는 저장기간 전반적으로 CS, CR, CD 구가 S, R, D 구에 비해 높았다. 수분함량은 저장기간이 경과할수록 삼투압 작용에 의하여 모든 실험군에서 감소하였고, 염도는 S, R, D 구가 2.0~2.6%로 CS, CR, CD 구(0.9~1.8%)에 비해 저장기간 동안 유의적으로 높았다. 총균수 및 유산균수는 CS, CR, CD 구가 저장 1주 이후부터 급격히 증가하여 저장기간 동안 S, R, D 구에 비해 유의적으로 높게 나타나 pH 및 적정산도의 변화에 영향을 주었다. 경도와 씸힘성의 경우 모든 실험군에서 저장기간이 경과함에 따라 감소하였고 저장기간 동안 해양심층수염으로 제조한 절임배추(D)의 경도가 다른 실험군에 비해 유의적으로 높게 나타났다. 유리아미노산 총량은 CD 구가 가장 높았고 D 구가 가장 낮았으며, 필수아미노산의 비율은 소금의 종류에 따른 큰 차이를 보이지 않았지만, 비필수아미노산의 비율은 해양심층수염으로 제조 된 시판제품이 가장 높았다. 유기산 총량은 CD 구가 가장 높았고 해양심층수염으로 제조한 D와 정제염으로 제조한 R 구가 가장 낮았다. 무기질 총함량의 경우에도 CD 구가 실험군 중 가장 높았고, D, S, R, CR, CS 순으로 낮게 나타났다. K와 Mg 함량은 해양심층수염으로 제조한 D 구가 실험군 중 가장 높았고, Na 함량은 CD구가 가장 높았다. 관능적 외관, 산미 및 전체적 기호도는 모든 실험군에서 저장기간이 경과함에 따라 감소하였으나 해양심층수염으로 제조한 절임배추(D)의 외관, 산미 및 전체적 기호도는 저장기간 동안 다른 실험군에 비해 유의적으로 높은 평가를 받았다. 즉, 해양심층수염으로 절임배추를 제조할 경우 천일염이나 정제염으로 절임한 배추에 비해 관능적으로 우수하고 무기질, 유기산 함량이 높은 양질의 절임배추를 제조할 수 있을 것으로 사료되었다.

Keywords

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