Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Optimization of supplementation with maltodextrin and grape seed extract for improving quality of shredded Korean cabbage (Brassica rapaL. ssp. Pekinensis) during salting process

절임 공정 중 절단 배추의 품질 향상을 위한 maltodextrin과 grape seed extract 첨가조건 최적화

  • Park, Sang-Un (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Choi, Eun Ji (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Chung, Young Bae (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Han, Eung Soo (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Park, Hae Woong (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi) ;
  • Chun, Ho Hyun (Advanced Process Technology and Fermentation Research Group, World Institute of Kimchi)
  • 박상언 (세계김치연구소 신공정발효연구단) ;
  • 최은지 (세계김치연구소 신공정발효연구단) ;
  • 정영배 (세계김치연구소 신공정발효연구단) ;
  • 한응수 (세계김치연구소 신공정발효연구단) ;
  • 박해웅 (세계김치연구소 신공정발효연구단) ;
  • 천호현 (세계김치연구소 신공정발효연구단)
  • Received : 2016.08.10
  • Accepted : 2016.11.23
  • Published : 2016.12.30
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Abstract

The aim of this study was to develop a new salting condition that included added maltodextrin (MD) and grape seed extract (GSE) to ensure the microbiological safety and quality of salted shredded Korean cabbage. Response surface methodology (RSM) was used to analyze the effects of four independent variables (NaCl concentration, salting duration, MD concentration, and GSE concentration). The following response variables were evaluated: reduction in total aerobic bacteria, yeast, and mold counts; weight loss and salt content; and taste, texture, and overall acceptability of salted shredded Korean cabbage. The optimal salting conditions include a combination of 10.09~10.32% NaCl, 9.45~10.00% MD, and 234~300 ppm GSE in a ternary salting solution and a salting duration of 5.68~5.94 hr. This optimal combination reduced total aerobic bacterial and yeast/molds counts by 3.33 and 1.45 log CFU/g, respectively, while maintaining high sensory scores for taste, texture, and overall acceptability of the salted shredded Korean cabbage. In addition, the optimal conditions yielded more acceptable weight loss and salt content characteristics. The results suggest that use of the optimized combination of salting conditions can improve the microbiological safety and quality of salted shredded Korean cabbage used for commercial kimchi production.

본 연구는 절단 절임배추의 미생물학적 안전성과 품질확보를 위해 maltodextrin(MD)과 grape seed extract(GSE)를 첨가한 새로운 절임 조건을 개발하고자 수행되었다. 반응 표면분석법을 이용하여 분석한 결과, 10.09~10.32% NaCl, 9.45~10.00% MD와 234~300 ppm GSE를 병합한 절임염수와 5.68~5.94 hr의 절임시간이 절단 배추의 최적 절임 조건으로 나타났다. 이 절임 조건하에서 절단 배추의 총호기성 세균과 효모 및 곰팡이 수는 3.33과 1.45 log CFU/g까지 각각 감소한 반면 관능적 품질인 맛, 조직감과 종합적 기호도는 6점 이상의 높은 점수를 유지하였다. 또한 이 절임조건은 절임 중 적절한 배추의 중량감소율인 15~23%와 절임배추의 최적 염도인 1.5~2.0%를 만족하는 것으로 나타났다. 따라서 본 연구결과, MD와 GSE가 첨가된 절임염수는 배추의 위해미생물 감소뿐만 아니라 품질유지에 효과를 보여줌으로써 김치 제조를 위한 배추의 절임공정에 활용할 수 있는 가능성을 제시하였다.

Keywords

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