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논문 상세정보

굴 패각 가루와 함초 가루를 첨가하여 제조한 갓김치의 품질특성과 저장성

Quality Characteristics and Storage Properties of Gat Kimchi added with Oyster Shell Powder and Salicornia herbacea Powder

Abstract

In this study, the quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicornia herbacea powder were investigated during a storage time of 80 days at $5^{\circ}C$. After storage for 80 days, the average calcium contents were significantly higher in the kimchi containing the oyster shell powder and Salicornia herbacea powder than the control. In addition, the average hardness value was significantly higher in the OS4 group(oyster shell powder at 4% and Salicornia herbacea powder at 2%) than the control group, as well as the OS10 group(oyster shell powder at 10% and Salicornia herbacea powder at 2%) during storage for 80 days. The hunter b value of the OS4 group was significantly lower than the control group. During fermentation, gat kimchi containing the oyster shell powder and Salicornia herbacea powder had a higher pH and a lower acidity value than the control group. In terms of sensory evaluation, there were no significant differences between the control and calcium-added kimchi during fermentation. After 40 days of storage, the OS4 group showed a lower total viable count, as well as lower lactic acid bacteria, yeast and E. coli, as compared with the control and OS10 groups. Based on the microbial load, the gat kimchi containing the oyster shell powder showed limitations in terms of shelf life.

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이 논문을 인용한 문헌 (9)

  1. Park, Jung-Eun ; Lee, Jae-Yong ; Jang, Myung-Sook 2011. "Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.)" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 40(7): 1006~1016 
  2. Lee, Kun-Jong ; Kim, Hye-Young 2011. "The Physico-chemical and Sensory Characteristics of Kakdoogi Containing Hydrangea serrata Seringe Extract" 한국지역사회생활과학회지 = The Korean Journal of Community Living Science, 22(2): 211~222 
  3. Jang, Mi-Soon ; Park, Hee-Yeon ; Park, Jin-Il ; Byun, Han-Seok ; Kim, Yeon-Kye ; Yoon, Ho-Dong 2011. "Analysis of Nutrient Composition of Baechu Kimchi (Chinese Cabbage Kimchi) with Seafoods" 한국식품저장유통학회지 = Korean journal of food preservation, 18(4): 535~545 
  4. Jang, Mi-Soon ; Seo, Kyoung Chun ; Nam, Ki-Ho ; Park, Hee-Yeon 2012. "Fermentation Characteristics of Cuttlefish Kimchi with Yogurt and Vitamin C" 한국식품저장유통학회지 = Korean journal of food preservation, 19(5): 774~782 
  5. Jung, Eun-Hee ; Ryu, Jung-Pyo ; Lee, Sang-Il 2012. "A Study on Foreigner Preferences and Sensory Characteristics of Kimchi Fermented for Different Periods" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 27(4): 346~353 
  6. Shin, Jung-Hye ; Kim, Ra-Jeong ; Kang, Min-Jung ; Kim, Gyung-Min ; Sung, Nak-Ju 2012. "Quality and Fermentation Characteristics of Garlic-added Kimchi" 한국식품저장유통학회지 = Korean journal of food preservation, 19(4): 539~546 
  7. You, Bo Ram ; Kim, Eugene ; Jang, Ja-Young ; Choi, Hak-Jong ; Kim, Hyun Ju 2013. "Quality characteristics of kimchi with Allium hookeri root powder added" 한국식품저장유통학회지 = Korean journal of food preservation, 20(6): 863~870 
  8. Jang, Mi-Soon ; Park, Hee-Yeon ; Nam, Ki-Ho ; Nam, Hyeon Gyu 2013. "Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood" 한국식품과학회지 = Korean journal of food science and technology, 45(5): 605~612 
  9. Kang, Chu Kyung ; Shin, Tai-Sun ; Jung, Bok-Mi 2014. "Manufacture of Sea Salt Coated with Coffee Oil and Quality Characteristics by Storage Period" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(9): 1400~1406 

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