Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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The Effect of Temperature and Time on Physicochemical, Microbiological Properties and Sensory Analysis of Dongchimi during Fermentation and Storage

발효와 저장 중 온도와 시간 변화에 따른 동치미 품질 특성

  • Cho, Mi Sook (Department of Nutritional Science & Food Management, Ewha Womans University) ;
  • Na, Yeseul (Department of Nutritional Science & Food Management, Ewha Womans University)
  • 조미숙 (이화여자대학교 식품영양학과) ;
  • 나예슬 (이화여자대학교 식품영양학과)
  • Received : 2020.09.18
  • Accepted : 2020.10.20
  • Published : 2020.10.31
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Abstract

This study examined the optimal temperature and time conditions to maintain high quality Dongchimi during the fermentation and storage period. Dongchimi was fermented at low (5℃), medium (10 and 15℃), and high (20℃) temperatures until the acidity reached 0.2, 0.3, and 0.4%. respectively. From the consumer's preference test enrolling five consumers, Dongchimi fermented at 15℃ until an acidity of 0.3% (for approximately six days) was evaluated to be the optimal status because of its high score of overall acceptance, taste, and odor of consumers. To determine the optimal storage temperature of fermentation, Dongchimi was stored at three different temperatures (-1, 2, 5℃) for four weeks after fermenting at 15℃ for six days. During the storage period, most of the physicochemical properties (pH, acidity, reducing sugar content, and organic acid) and microbiological properties changed significantly in the 2 and 5℃ groups, resulting in a significant change in descriptive sensory analysis of Dongchimi. These results indicate that fermentation at 15℃ and storage at -1℃ for Dongchimi enables it to maintain the best quality for a long time.

Keywords

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