The purpose of this study was to investigate the effects of different kinds of salt on the quality characteristics of baechu(chinese cabbages) kimchi. The kinds of salt were sun-dried salt(KS5Y, KS2Y, KS1Y, CS1Y), processed salt(KFS, KPS), refined salt(KRS), and rock salt(AR1Y, MR1Y). In first exper...
The purpose of this study was to investigate the effects of different kinds of salt on the quality characteristics of baechu(chinese cabbages) kimchi. The kinds of salt were sun-dried salt(KS5Y, KS2Y, KS1Y, CS1Y), processed salt(KFS, KPS), refined salt(KRS), and rock salt(AR1Y, MR1Y). In first experiment, 10%(w/w) brine solution was prepared using each kind of salt to soak the baechu for the first step of the kimchi preparation. In second experiment, the salt concentration was modified to have the same salt concentration of sodium chloride calculating the NaCl contents of each salt. When the cabbages are sufficiently salted for 10 hours, they were washed in running water about three times and the water of the cabbages was drained by putting them on a wicker tray. Seasoning was prepared by putting and mixing the white radish, green onions, chinese chive, welsh onion, crushed garlic, crushed ginger, glutinous rice paste and the other seasoning ingredients of red pepper powder and fermented anchovy juice in a large bowl. Kimchi was made spreading the prepared seasoning between the layers of the cabbage. All conditions were kept the same except the kinds of salt for the soaking. Prepared kimchi was kept in the kimchi refrigerator(R-K301GV, LG, Kyeongbuk) at 10℃ for 44 hours and then 2℃ for 60 days. The samples were taken every 10 days for the analysis of the quality characteristics. 1. First experiment During the storage period of the 60 days, the salt concentration decreased gradually from 2.64±0.28 to 1.84±0.30, the pH decreased for the first 10 days to pH 4.25~4.61 and maintained almost the same, and the titratable acidity increased gradually from 0.20±0.02 to 0.75±0.15. The pH of all kimchi samples was kept in the optimum pH of kimchi in general except in KS2Y, KRS, and MR1Y samples. Hardness measured using texture analyser had significant difference (p<0.01) in salt used, however did not show significant difference in the period of storage. Hardness of MR1Y sample was significantly higher than those of others. Colorimetric data showed that lightness and redness of kimchi stem decreased during the 50 days of storage, and then increased for 60 days, except those in KS2Y. The yellowness of all kimchi stem decreased for 60 days, except in that of KFS. Principal component analysis(PCA) showed that the attributes of the pickled seafood aroma, pickled seafood flavor, spicy hot flavor, and saltiness were loaded on the first PC, while those of the sour aroma, and sourness were loaded on the 2nd PC. Samples of KRS and AR1Y were associated with the first PC. KFS and samples of KS1Y were associated with the second PC. In the result of acceptance test, KFS had higher values in pickled seafood aroma, sour aroma, saltiness, moldy or staled flavor, pickled seafood flavor, and overall acceptability than those in other samples. 2. Second experiment During the storage period of 60 days, the salt concentration decreased gradually from 1.67±0.27 to 1.00±0.24. The pH decreased at 20th days to pH 4.45~5.01 and maintained almost the same except in sample groups of CS1Y and AR1Y. Titratable acidity increased gradually from 0.26±0.06 to 0.81±0.07. The optimum acidity range of 0.6~0.8% and the optimum ripening period of kimchi prepared with domestic sun-dried salts samples were revealed after 50 days of storage, and those of kimchi prepared with rock salt were 30 to 40 days. Hardness of kimchi stems measured using texture analyser were shown significantly different(p<0.01) in salt used, however did not show significant difference in the period of storage. Hardness of KS5Y was significantly higher than those of KS2Y and MR1Y. Hardness of kimchi leaf had significant difference(p<0.01) in period of storage. Hardness of kimchi leaf significantly increased during the first 30 days of storage, and then decreased. Colorimetric data at 60 days showed that the redness of kimchi juice decreased and the lightness and yellowness increased compared to those of the kimchi at 0 day. Principal component analysis(PCA) showed that the attributes of the pickled seafood aroma and sourness were loaded on the first PC and attributes of the seafood flavor and juice color were loaded on the second PC. Sample groups of the KFS, KPS, and KRS were associated with the first PC and those of KS5Y, KS2Y, and KRS were associated with the second PC. The result of acceptance test showed that acceptance values of KS5Y, KS1Y, KFS, and KPS were significantly higher than those of the other samples.
The purpose of this study was to investigate the effects of different kinds of salt on the quality characteristics of baechu(chinese cabbages) kimchi. The kinds of salt were sun-dried salt(KS5Y, KS2Y, KS1Y, CS1Y), processed salt(KFS, KPS), refined salt(KRS), and rock salt(AR1Y, MR1Y). In first experiment, 10%(w/w) brine solution was prepared using each kind of salt to soak the baechu for the first step of the kimchi preparation. In second experiment, the salt concentration was modified to have the same salt concentration of sodium chloride calculating the NaCl contents of each salt. When the cabbages are sufficiently salted for 10 hours, they were washed in running water about three times and the water of the cabbages was drained by putting them on a wicker tray. Seasoning was prepared by putting and mixing the white radish, green onions, chinese chive, welsh onion, crushed garlic, crushed ginger, glutinous rice paste and the other seasoning ingredients of red pepper powder and fermented anchovy juice in a large bowl. Kimchi was made spreading the prepared seasoning between the layers of the cabbage. All conditions were kept the same except the kinds of salt for the soaking. Prepared kimchi was kept in the kimchi refrigerator(R-K301GV, LG, Kyeongbuk) at 10℃ for 44 hours and then 2℃ for 60 days. The samples were taken every 10 days for the analysis of the quality characteristics. 1. First experiment During the storage period of the 60 days, the salt concentration decreased gradually from 2.64±0.28 to 1.84±0.30, the pH decreased for the first 10 days to pH 4.25~4.61 and maintained almost the same, and the titratable acidity increased gradually from 0.20±0.02 to 0.75±0.15. The pH of all kimchi samples was kept in the optimum pH of kimchi in general except in KS2Y, KRS, and MR1Y samples. Hardness measured using texture analyser had significant difference (p<0.01) in salt used, however did not show significant difference in the period of storage. Hardness of MR1Y sample was significantly higher than those of others. Colorimetric data showed that lightness and redness of kimchi stem decreased during the 50 days of storage, and then increased for 60 days, except those in KS2Y. The yellowness of all kimchi stem decreased for 60 days, except in that of KFS. Principal component analysis(PCA) showed that the attributes of the pickled seafood aroma, pickled seafood flavor, spicy hot flavor, and saltiness were loaded on the first PC, while those of the sour aroma, and sourness were loaded on the 2nd PC. Samples of KRS and AR1Y were associated with the first PC. KFS and samples of KS1Y were associated with the second PC. In the result of acceptance test, KFS had higher values in pickled seafood aroma, sour aroma, saltiness, moldy or staled flavor, pickled seafood flavor, and overall acceptability than those in other samples. 2. Second experiment During the storage period of 60 days, the salt concentration decreased gradually from 1.67±0.27 to 1.00±0.24. The pH decreased at 20th days to pH 4.45~5.01 and maintained almost the same except in sample groups of CS1Y and AR1Y. Titratable acidity increased gradually from 0.26±0.06 to 0.81±0.07. The optimum acidity range of 0.6~0.8% and the optimum ripening period of kimchi prepared with domestic sun-dried salts samples were revealed after 50 days of storage, and those of kimchi prepared with rock salt were 30 to 40 days. Hardness of kimchi stems measured using texture analyser were shown significantly different(p<0.01) in salt used, however did not show significant difference in the period of storage. Hardness of KS5Y was significantly higher than those of KS2Y and MR1Y. Hardness of kimchi leaf had significant difference(p<0.01) in period of storage. Hardness of kimchi leaf significantly increased during the first 30 days of storage, and then decreased. Colorimetric data at 60 days showed that the redness of kimchi juice decreased and the lightness and yellowness increased compared to those of the kimchi at 0 day. Principal component analysis(PCA) showed that the attributes of the pickled seafood aroma and sourness were loaded on the first PC and attributes of the seafood flavor and juice color were loaded on the second PC. Sample groups of the KFS, KPS, and KRS were associated with the first PC and those of KS5Y, KS2Y, and KRS were associated with the second PC. The result of acceptance test showed that acceptance values of KS5Y, KS1Y, KFS, and KPS were significantly higher than those of the other samples.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.