Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Seasonal Change in the Quality Characteristics of Commercial Kimchi

국내 유통 김치의 계절별 품질특성 변화

  • Lee, Jae Yong (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Cheon, Seon Hwa (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Kim, Su-Ji (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Lee, Hee-Min (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Lee, Hae-Won (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • You, Su-Yeon (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Yoon, So Ra (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Hwang, In Min (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Jung, Ji-Hye (Hygeinic Safety and Analysis Center, World Institute of Kimchi) ;
  • Kim, Sung Hyun (Hygeinic Safety and Analysis Center, World Institute of Kimchi)
  • 이재용 (세계김치연구소 위생안전성분석센터) ;
  • 천선화 (세계김치연구소 위생안전성분석센터) ;
  • 김수지 (세계김치연구소 위생안전성분석센터) ;
  • 이희민 (세계김치연구소 위생안전성분석센터) ;
  • 이해원 (세계김치연구소 위생안전성분석센터) ;
  • 유수연 (세계김치연구소 위생안전성분석센터) ;
  • 윤소라 (세계김치연구소 위생안전성분석센터) ;
  • 황인민 (세계김치연구소 위생안전성분석센터) ;
  • 정지혜 (세계김치연구소 위생안전성분석센터) ;
  • 김성현 (세계김치연구소 위생안전성분석센터)
  • Received : 2019.03.25
  • Accepted : 2019.04.24
  • Published : 2019.04.30
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Abstract

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

Keywords

Seasonal changes in pH and titratable acidity of commercial kimchi

SSMHB4_2019_v34n2_224_t0001.png 이미지

Seasonal changes in salinity of commercial kimchi

SSMHB4_2019_v34n2_224_t0002.png 이미지

Seasonal changes in nitrate and nitrite of commercial kimchi

SSMHB4_2019_v34n2_224_t0003.png 이미지

Seasonal changes in heavy metal content of commercial kimchi

SSMHB4_2019_v34n2_224_t0004.png 이미지

Seasonal changes in number of total aerobic bacteria of commercial kimchi

SSMHB4_2019_v34n2_224_t0005.png 이미지

Seasonal changes in number of coliform and E.coli of commercial kimchi

SSMHB4_2019_v34n2_224_t0006.png 이미지

Seasonal changes in number of B. cereus content of commercial kimchi

SSMHB4_2019_v34n2_224_t0007.png 이미지

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