• 한국축산식품학회지
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• 제40권4호
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• pp.636-648
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• 2020

This study investigated the effects of the addition levels of white kimchi powder and acerola juice powder, as natural sources of sodium nitrite and sodium ascorbate, on the quality of cooked ground pork products. Freeze-dried white kimchi powder was prepared and used after fermentation for 2 wk. Six treatments were included: control (100 ppm sodium nitrite and 500 ppm sodium ascorbate), treatment 1 (0.2% white kimchi powder, 0.02 % starter culture, and 0.1% acerola juice powder), treatment 2 (0.2% white kimchi powder, 0.02% starter culture, and 0.2% acerola juice powder), treatment 3 (0.4% white kimchi powder, 0.04% starter culture, and 0.1% acerola juice powder), treatment 4 (0.4% white kimchi powder, 0.04% starter culture, and 0.2% acerola juice powder), and treatment 5 (0.4% celery powder, 0.04% starter culture, and 0.2% acerola juice powder). The pH values were decreased (p<0.05) because of lower pH of acerola juice powder, resulting in lower cooking yields (p<0.05) in these treatments. CIE L* and CIE a* values of indirectly cured meat products were not different (p>0.05) from the sodium nitrite-added control. However, indirectly cured meat products showed lower (p<0.05) residual nitrite contents, but higher (p<0.05) nitrosyl hemochrome contents and cure efficiency than the control. Treatments 2 and 4 had higher (p<0.05) total pigment contents and lipid oxidation than the control. This study indicates that white kimchi powder coupled with acerola juice powder has substantial potential to substitute synthetic nitrite to naturally cured meat products, which could be favored by consumers seeking clean label products.

• 한국식품영양과학회지
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• 제26권5호
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• pp.794-799
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• 1997

The effective fermentation methods of Kimchi juice for utilization of outer layer of Chinese cabbage, an waste of Kimchi industry were studied. The Kimchi juice prepared with brining and grinding the waste of Chinese cabbage and addition of spices was fermented at $25^{\circ}C$. Addition of 5$^{\circ}C$15% fermented Kimchi juice of pH 5.4 at initial stage and pH 4.4 at middle state resulted in a significant increase in fermentation rate and solid content after 12 hours of fermentation. The combined method of enzymatic hydrolysis(0.1% viscozyme) of the brined and ground cabbage and addition of 2.0% NaCl, 1.0% sucrose and 10% fermented juice of pH 5.4 first and 4.4 during fermentation, respectively resulted in more rapid fermentation. The solid concentration was 5 times higher than control at maximum point and acidic and total flavor intensity were also significantly high.

• 한국식품영양과학회지
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• 제26권5호
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• pp.788-793
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• 1997

Addition of sugar, enzymatic hydrolysis and salt concentration were evaluated for their effects on the changes in some characteristics of Kimchi juice during fermentation. The Kimchi juice was prepared by brining and grinding of outer layer leaves of chinese cabbage, one of the wastes products of Kimchi processing, followed by fermentation proceeded significantly faster. Addition of sucrose or glucose at the ange of 0.5~2.0 % also improved the fermentation but the concentration effect was little. Enzymatic hydrolysis on the brined cabbage prior to fermentation with a commercial polysaccharides hydrolases also increased the fermentation. However the solid concentration in Kimchi juice was rather decreased by higher concentration of NaCl and enzymatic hydrolysis. The reducing sugar content showed a rapid decrease from 24 hours of fermentation and the effect of enzymatic hydrolysis was little.

• 한국식품조리과학회지
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• 제20권5호
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• pp.511-519
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• 2004

The optional ingredient, Maesil juice, was adopted to improve the quality of Yulmoo Mul-Kimchi during fermentation. The final weight of the Maesil juice as a percentage of the water content in the Yulmoo Mul-Kimchi was adjusted to 0, 1, 3, 5 and 7%. The physicochemical, microbiological and sensory characteristics were determined during fermentation at 10$^{\circ}C$ over a 30 days period. After fermentation, the additions of 3 and 5% Maesil juice gave the highest pH values and lowest total acidities. With regard to the reducing sugars, the 3 and 5% treatments gave the highest contents. The number of the total cell count and lactic acid bacteria increased to their maxima during fermentation, but began to decrease during the latter stages. Here, the additions of 3 and 5% Maesil juice showed distinctive lower and higher numbers of total cells and lactic acid bacteria, respectively, during the latter stages of fermentation. With regard to the sensory evaluation on the addition of Maesil juice, the results obtained with 3 and 5% additions to the fermented Yulmoo Mul-Kimchi were favored for color, smell, sour and carbonated tastes and overall acceptability of the products. Therefore, the optimum levels of Maesil juice addition to Yulmoo Mul-Kimchi were estimated to be between 3 and 5%.

• 한국식품영양학회지
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• 제22권3호
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• pp.332-337
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• 2009

This study was performed to investigate the physiochemical and sensory characteristics of Kimchi with added Houttuynia cordata Thunb(HC). According to measurements for physicochemical characteristics, the three groups of tested Kimchi(HC juice, HC powder, control) did not show any significant differences in pH and hardness. However, the acidity of the Kimchi with added HC juice was found to be significantly higher. Regarding lightness, L values were not different among the three groups, while a and b values showed significant decreases. In descriptive analysis, Kimchi redness was lowest in the HC juice group, and difference in redness was identified between the HC juice and powder groups. One survey indicated that the Kimchi with added HC juice had a unique odor, but no difference was found between the HC powder group and the control group. Also, a survey on preference characteristics indicated there were no differences between the three groups. For the saltiness and acidity of the Kimchi with added HC, there was a significant negative correlation(p<0.05), in which stronger saltiness lower acidity. On the other hand, acidity and HC odor showed a significantly positive correlation(p<0.05). Furthermore, the L value showed a significantly negative correlation(p<0.05) with HC odor.

• 한국식품영양과학회지
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• 제21권2호
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• pp.163-170
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• 1992

김치의 숙성도를 평가하기 위한 한 방법으로 김치의 숙성과정 중 자연적으로 유출되는 김치액의 색상 변화를 색차계를 이용해서 측정하고, 또한 이들 결과를 성분분석과 관능적인 평가와 비교 조사하였다. 성분분석과 관능검사 결과는, 16$^{\circ}C$에서 숙성 3일째 김치의 숙성 적기 pH인 4.3에 달하였으며 이때 비타민 C 및 carotenoids 함량도 거의 최고치에 달하고 신맛과 조직감도 적당하였다. 숙성온도 4$^{\circ}C$에서는 숙성 6일후에도 미숙단계에 있었다. 숙성온도 16$^{\circ}C$에서 김치액의 $L^{*}$ 값은 숙성기간 중 뚜렷한 변화를 나타내지 않았다. 반면 $a^{*}$ 값은 숙성 4일까지는 상승하다가 이후 급속히 감소하였으며 $b^{*}$ 값은 숙성 3일까지는 증가하다가 그후 거의 변화가 없었다. 김치액량, pH 및 산도는 김치액의 $L^{*}$ 혹은 $b^{*}$ 값과, carotenoids 함량은 다만 $a^{*}$ 값과 높은 상관관계를 나타냈다. 김치액의 색상으로 김치의 숙성 정도를 평가하기 위해서는 $a^{*}$ 혹은 $b^{*}$ 간을 지표로 삼는 것이 바람직하였다. 즉, $a^{*}$ 값이 담금 초기와 비교해서 동등 혹은 낮은 값을 나타내거나 $b^{*}$ 값이 거의 변화가 없을 때는 과숙기에 이르렀다고 할 수 있었다. 김치의 적숙기를 예측하는 한 방법으로 $a^{*}$ 와 $b^{*}$ 의 비( $a^{*}$ / $b^{*}$ )를 이용할 수 있었다. 즉, $a^{*}$ / $b^{*}$ 의 비값이 1이상 흑은 1에 가까울 때는 미숙기, 0.8 부근 일때는 적숙기, 0.8보다 작아 질수록 적숙기에서 과숙기로 점차 옮아감을 알 수 있었다.

• 한국식품영양학회지
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• 제11권1호
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• pp.1-5
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• 1998

사과즙을 배추김치에 0.5, 10%로 첨가량을 달리하여 4$^{\circ}C$에서 20일간 저장하면서 저장기간에 따른 화학적 특성(pH, 산도, 염도, 환원당, vitamin C) 및 관능적 특성을 조사하였다. pH는 저장기간에 따라 점차 낮아지고 저장 초기에는 사과즙 5% 첨가군이 약간 낮은 pH를 나타내었으나 저장 14일 이후에는 오히려 대조군의 pH가 약간 높은 경향을 보였으나 전반적으로는 거의 차이가 없었다. 산도는 저장 초기에는 시료별 차이없이 거의 일정한 증가속도를 보였으나 후기에는 사과즙 첨가군이 대조군보다 높은 산도를 나타내었다. 염도는 1.6~2,3%의 범위로 저장기간에 따라 서서히 낮아졌으며 대조군은 전반적으로 염도가 높았다. 환원당은 초기에 일시적으로 증가하다가 다시 감소하는 경향을 보였으며 숙성기간동안 사과즙 첨가군이 대조군보다 환원당 함량이 높았다. Vitamin C는 제조 당일에 높은 함량을 보였고 그 이후에 감소하였으며 사과즙 5% 첨가군이 저장기간 동안 함량이 높았다. 관능검사 결과는 저장 3일경에 맛, 향기, 텍스처 및 전반적인 바람직성에서 사과즙 5% 첨가군이 기호도가 가장 높게 나타났고 10% 첨가군은 저장초기부터 기호도가 낮았다. 본 실험에서는 4$^{\circ}C$ 저장하에 사과즙 5% 첨가군이 기호도가 우수한 사과즙 첨가 김치로 나타났다.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.222-227
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• 2000

Antimutagenic activity of crushed kimchi fermented with starter under various conditions such as temperature(5-20$^{\circ}C$), salt concentration(2-10%), addition rate of starter (0-20%) was investigated. The kimchi was fermented with crushed Chinese cabbage without salting, red pepper powder, crushed garlic, crushed ginger, anchovy juice and starter. Well fermented kimchi juice(fermented at 10$^{\circ}C$ for 15 days) and sterilized radish juice was used as a source of lactic acid bacteria and starter medium, respectively. Antimutagenic activity showed the highest in the crushed kimchi fermented at 15$^{\circ}C$ for 15 days, 4% salt concentration, 5% starter added, respectively. The inhibition rate of mutagenic activity of the kimchi against S. typhimurium TA98 induced by NQO and S. typhimurium TA100 induced by MNNG was 56.41% and 60.11%, respectively. And the inhibition rate of the kimchi juice showed 56-60% per 100ul.

• 한국식품영양과학회지
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• 제32권8호
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• pp.1351-1356
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• 2003

배추김치의 항균작용을 실험한 본 연구에서 1개월간 발효된 배추김치즙 시료(염분 2.8%, 산도 1.34%, PH 4.1)를 2% 함유한 보통 한천 배지에서 실험군의 집락수 억제율은Salmonella enteritidis ATCC 13076이 가장 낮은 63%이었고 Enterobacter cloacae ATCC 13047과 Staphylococcus aureus ATCC 6538p은 각각 72%, 76%이었고 Vibrio parahaemolyticus ATCC 17802은 가장 높은 90%를 보였다. Vibrio parahaemolyticus ATCC 17802는 배추김치즙 함량이 6%에서 100%발육 억제효과를 보여 실험균 중 배추김치즙에 대한 저항력이 가장 약했으나 동일한 배추김치즙 시료농도(6%)에서 Salmonella enteritidis ATCC 13076, Enterobacter cloacae ATCC 13047, Staphylococcus aureus ATCC 6538p는 각각 89%, 90%, 91% 의 집락수 억제 효과를 보였다. 배추김치즙 함량 10%에서 모든 실험군의 집락가100% 억제되는 효과를 보였다. 실험결과 1개월간 충분히 발효된 배추김치에는 어떤 식중독균도 생존할 수 없을 것으로 밝혀졌다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.