$\require{mediawiki-texvc}$
  • 검색어에 아래의 연산자를 사용하시면 더 정확한 검색결과를 얻을 수 있습니다.
  • 검색연산자
검색연산자 기능 검색시 예
() 우선순위가 가장 높은 연산자 예1) (나노 (기계 | machine))
공백 두 개의 검색어(식)을 모두 포함하고 있는 문서 검색 예1) (나노 기계)
예2) 나노 장영실
| 두 개의 검색어(식) 중 하나 이상 포함하고 있는 문서 검색 예1) (줄기세포 | 면역)
예2) 줄기세포 | 장영실
! NOT 이후에 있는 검색어가 포함된 문서는 제외 예1) (황금 !백금)
예2) !image
* 검색어의 *란에 0개 이상의 임의의 문자가 포함된 문서 검색 예) semi*
"" 따옴표 내의 구문과 완전히 일치하는 문서만 검색 예) "Transform and Quantization"
쳇봇 이모티콘
안녕하세요!
ScienceON 챗봇입니다.
궁금한 것은 저에게 물어봐주세요.

논문 상세정보

함초 분말 첨가 열무 물김치의 품질특성

Quality Characteristics of Yulmoo Mul-kimchi Containing Saltwort (Salicornia herbacea L.)

초록

본 연구는 함초를 이용하기 위한 목적으로 열무 물김치에 함초분말 첨가량을 달리하였을 때의 맛과 저장성에 미치는 영향을 알아보고, 최적의 함초분말 첨가량을 찾고자 하였다. 함초는 분말을 사용하였으며, 대조구는 함초분말을 첨가하지 않고 재제염만을 사용하였다. 실험 처리구는 대조구에 사용한 재제염의 무게에 대하여 1, 3, 5, 7%의 함초분말을 재제염의 양을 줄이고 각각 달리하여 첨가하였다. 열무 물김치를 담금 후 $10^{\circ}C$에서 30일 동안 발효시키면서 이화학적, 미생물학적 및 관능적 특성을 알아본 결과는 다음과 같다. 3%와 5% 처리구의 pH가 다른 처리구에 비해 발효 말기까지 완만하게 감소하였다. 총산은 발효가 진행됨에 따라 모든 처리구에서 증가하는 경향을 보였으며, 5% 처리구가 가장 완만한 총산의 증가를 보였다. 총 비타민 C 함량은 발효가 진행됨에 따라 모든 처리구가 증가하다가 대조구는 발효 6일에, 1% 처리구는 발효 8일에, 3과 5% 처리구는 발효 11일에, 7% 처리구는 발효 13일에 최대값을 보인 후에 다시 감소하였다. 함초분말의 첨가량이 증가할수록 총 비타민 C 함량이 높았다. 함초분말 첨가량이 증가할수록 환원당 함량이 높게 나타났으며, 특히 3과 5% 처리구의 경우 발효기간 동안 완만하게 감소하여 발효 말기까지 높은 값을 유지하였다. 탁도는 담금 직후에는 대조구보다 함초분말을 첨가한 처리구에서 탁도가 더 높았으나, 발효가 진행됨에 따라 대조구의 탁도가 더 높아졌고 5% 처리구의 경우 발효 말기까지 가장 완만한 증가를 보였다. 총균수와 젖산균수는 모든 처리구에서 발효가 진행됨에 따라 급격하게 증가하여 최대균수를 보인 후 다시 서서히 감소하였다. 3%와 5% 처리구가 발효가 진행되는 동안 가장 완만한 젖산균수의 증감을 보였다. 관능검사의 기호도 특성에서는 담금 직후부터 발효 말기까지 전반적으로 모든 항목에서 3%와 5% 처리구가 전반적으로 높은 점수를 받았다. 강도 특성은 발효가 진행됨에 따라 모든 처리구에서 이취와 아삭아삭한 정도는 감소하였고, 색, 냄새, 시원한 맛, 신맛은 증가하였다. 이상의 결과에서 열무 물김치에 함초분말을 3과 5% 첨가한 처리구가 이화학적 및 미생물학적인 실험 결과에서 발효를 지연시키고 적숙기를 연장시켜 주었으며, 관능검사 결과에서도 발효 말기까지 꾸준히 높은 점수를 받았다. 그러므로 열무 물김치를 담글 때 함초분말을 3~5% 첨가하는 경우 발효를 지연시켜 주어 맛과 저장성을 향상시켜 줄 것으로 기대된다.

Abstract

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

저자의 다른 논문

참고문헌 (46)

  1. Han SK, Kim SM, Pyo BS. 2003. Antioxidative effect of glasswort (Salicornia herbacea L.) on the lipid oxidation of pork. Korean J Food Sci Ani Resour 23: 46-49. 
  2. Lee JS, Dun BS. 1988. Studies on the vegetation of the salt marsh in the southwestern coast of Korea. Korean J Ecology 11: 175-192. 
  3. Han SK, Kim SM. 2003. Antioxidative effect of Salicornia herbacea L. grown in closed sea beach. J Korean Soc Food Sci Nutr 32: 207-210. 
  4. Jo YC, Ahn JH, Chon SM, Lee KS, Bae TJ, Kan DS. 2002. Studies on pharmacological effects of glasswort (Salicornia herbacea L.). Korean J Medicinal Crop Sci 10: 93-99. 
  5. Jang MS, Yoon SJ. 2003. Korean food. Hyoilbooks, Seoul, Korea. p 321. 
  6. Kim HJ, Lee JJ, Chung KS, Choi SY. 1999. Pectin-degrading enzymes of kimchi ingredients. Korean J Food Sci Technol 31: 263-266. 
  7. Hahn YS. 2003. Effect of ethanol and/or organic acids on the growth of Lactobacillus plantarum, Leuconostoc mesenteroides, Kluyveromyces marxianus identified from Mul-kimchi . J East Asian Soc Dietary Life 13: 425-432. 
  8. Jang SY, Kim OM, Jeong YJ. 2004. Effect of liquid calcium addition on the quality of Kimchi during fermentation. Korean J Food Preserv 11: 472-477. 
  9. Kim MJ, Kim MH, Kim SD. 2003. Effect of water extracts of shellfish on fermentation and calcium content of kimchi. J Korean Soc Food Sci Nutr 32: 161-166. 
  10. Park WP, Park KD, Cheong YJ, Lee IS. 2002. Effect of calcium powder addition on the quality characteristics of kimchi. J Korean Soc Food Sci Nutr 31: 428-432. 
  11. Oh YA, Kim SD. 1995. Effect of salting in salt solution added calcium chloride on the fermentation of Baechu kimchi. J East Asian Soc Dietary Life 5: 287-298. 
  12. Oh YA, Kim SD. 1997. Changes on enzyme activities of salted Chinese cabbage and kimchi during salting and fermentation. J Korean Soc Food Sci Nutr 26: 404-419. 
  13. Kim DS, Kim ID, Park IK, Kim MH, Youn KS. 1999. Effects of calcium lactate and acetate on the fermentation of kimchi. Korean J Postharvest Sci Technol 6: 333-338. 
  14. Lee MJ, Kim HS, Lee SC, Park WP. 2000. Effects of sepiae os addition on the quality kimchi during fermentation. J Korean Soc Food Sci Nutr 29: 592-596. 
  15. Kim SD, Kim MH, Kim ID. 1996. Effects of crab shell on shelf-life enhancement of kimchi. J Korean Soc Food Sci Nutr 25: 907-914. 
  16. Lee JT, An BJ. 2002. Detection of physical activity of Salicornia herbacea. Kor J Herbology 17: 61-69. 
  17. Lee JT, Jeong YS, An BJ. 2002. Physiological activity of Salicornia herbacea and its application for cosmetic materials. Kor J Herbology 17: 51-60. 
  18. Shin KS. 2002. Chemical components of native plant, Salicornia herbacea L. Korean J Plant Res 15: 216-220. 
  19. Cha JY, Jeon BS, Park JW, Kim BK, Jeong CY, Ryu JS, Choi CK, Cho YS. 2004. Hypocholesterolemic effect of yogurt supplemented Salicornia herbacea extract in cholesterol-fed rats. J ournal of Life Science 14: 747-751. 
  20. Lee CH, Kim IH, Kim YE, Oh SW, Lee HJ. 2004. Determination of betaine from Saliconia herbacea L. J Korean Soc Food Sci Nutr 33: 1584-1587. 
  21. Han SK. 2004. Antioxidant effect of fermented Salicornia herbacea L. liquid with EM (effective microorganism) on pork. Korean J Food Sci Anl Resour 24: 298-302. 
  22. An HK, Hong GJ, Lee EJ. 2010. Properties of sponge cake with added saltwort (Salicornia herbacea L.). Korean J Food Culture 25: 47-53. 
  23. Kim MH, Shin MK, Hong GJ, Kim KS, Lee KA. 2010. Quality assessment of soybean curd supplemented with saltwort (Salicornia herbacea L.). Korean J Food Cookery Sci 26: 406-412. 
  24. Cho YS, Kim SI, Han YS. 2008. Effect of slander glasswort extract yogurt on quality during storage. Korean J Food Cookery Sci 24: 212-221. 
  25. Jung BM, Jung SJ, Kim ES. 2010. Quality characteristics and storage properties of gat kimchi added with oyster shell powder and Salicorinia herbavea powder. Korean J Food Cookery Sci 26: 188-197. 
  26. Chyun JH, Rhee HS. 1976. Studies on the volatile fatty acids and carbon dioxide producted in different Kimchies. Korean J Food Sci Technol 8: 90-94. 
  27. Miller GL. 1958. Use of dinitrosalicylic acid reagent determination of reducing sugar. Anal Chem 31: 426-428. 
  28. Sneath PHA, Mair NS, Sharpe ME, Holt JG. 1994. Bergey's manual systematic bacteriology. Williams & Wilkin, Baltimore, MD, USA. p 1043-1234. 
  29. Lee MR, Rhee HS. 1990. A study on flavor compounds of Dongchimi. Korean J Soc Food Sci 6: 1-8. 
  30. Jang MS, Pack JE. 2004. Effect of Maesil (Prunus mume Sieb. et Zucc) juice on Yulmoo Mul-kimchi fermentation. Korean J Food Cookery Sci 20: 511-519. 
  31. Ku KH, Kang KO, Kim WJ. 1988. Some quality changes fermentation of Kimchi. Korean J Food Sci Technol 20: 476-482. 
  32. Moon SW, Cho DW, Park WS, Jang MS. 1995. Effect of salt concentration on Dongchimi fermentation. Korean J Food Sci Technol 27: 11-18. 
  33. Park JE, Moon SW, Jang MS. 2005. Physicochemical properties of Dongchimi added with gatt (Brassica juncea). Food Sci Biotechnol 4: 21-27. 
  34. Kim HR, Park JE, Jang MS. 2002. Effect of perilla seed paste on the Yulmoo Mul-kimchi during fermentation. Korean J Soc Food Cookery Sci 18: 290-299. 
  35. Jang MS, Kim NY. 1999. Effects of salting methods on the physicochemical properties of Kakdugi fermentation. Korean J Soc Food Cookery Sci 15: 61-67. 
  36. Lee HO, Lee HJ, Woo SJ. 1994. Effect of cooked glutinous rice flour and soused shrimp on the changes of free amino acid, total vitamin C and ascorbic acid contents during Kimchi fermentation. Korean J Soc Food Cookery Sci 10: 225-231. 
  37. Lee TY, Lee JW. 1981. The change of vitamin C content and the effect of galacturonic acid addition during Kimchi fermentation. J Korean Agricultural Society 24: 139-144. 
  38. Jang MS, Moon SW. 1995. Effect of licorice root (Glycyrrhiza uralensis Fischer) on Dongchimi fermentation. J Korean Soc Food Nutr 24: 744-751. 
  39. Hwang JH, Jang MS. 2001. Physicochemical properties of Dongchimi added with Jasoja (Perillae semen). Korean J Soc Food Cookery Sci 17: 555-564. 
  40. Yook C, Chang K, Park KH, Ahn SY. 1985. Preheating treatment for prevention of tissue softening of radish root Kimchi. Korean J Food Sci Technol 17: 447-453. 
  41. Kang KO, Sohn HJ, Kim WJ. 1991. Changes in chemical and sensory properties of Dongchimi during fermentation. Korean J Food Sci Technol 23: 267-271. 
  42. Cho Y, Lee HS. 1991. Effect of lactic acid bacteria and temperature on Kimchi fermentation (1). Korean J Soc Food Cookery Sci 7: 15-25. 
  43. Hwang JH, Jang MS. 2000. Sensory and microbiological properties of Dongchimi added with J asoja (Perillae semen). Korean J Soc Food Cookery Sci 16: 557-567. 
  44. Jang MS, Kim NY. 1997. Physicochemical and microbiological properties of Dongchimi added with citron (Citrus junos). Korean J Soc Food Sci 13: 286-292. 
  45. Jang MS, Pie JE. 1995. Effect of preparation methods on Yulmoo Kimchi fermentation. J Korean Soc Food Nutr 24: 990-997. 
  46. Moon SW, Jang MS. 2000. Effects of Omija (Schizandra chinensis Baillon) on the sensory and microbiological properties of Nabak Kimchi during fermentation. J Korean Soc Food Sci Nutr 29: 822-831. 

이 논문을 인용한 문헌 (7)

  1. Kim, Soon Mi 2013. "Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder" 韓國食生活文化學會誌 = Journal of the Korean Society of Food Culture, 28(6): 674~683 
  2. Nam, Joo-Hyun ; Ahn, Joungjwa ; Suh, Jun-Kyu ; Kim, Do-Wan 2013. "Quality characteristics of a Kimchi containing Oriental melon peel" 한국식품저장유통학회지 = Korean journal of food preservation, 20(4): 518~523 
  3. 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 
  4. Kim, Dong Chung ; Won, Sun Im ; In, Man-Jin 2014. "Preparation and Quality Characteristics of Mul-kimchi Added with Chlorella" Journal of applied biological chemistry, 57(1): 23~28 
  5. Lee, Kwon-Bok ; Kim, Jeong-Mee ; Kim, Mi-Ja ; Kang, Soon Ah 2014. "Antioxidant Effects of Hamcho (Salicornia herbacea L.) and Quality Characteristics of Pettitoes (jokbal) added with Hamcho" 東아시아食生活學會誌 = Journal of the East Asian Society of Dietary Life, 24(3): 383~391 
  6. Joo, Shin Youn ; Choi, Hae Yeon 2014. "Antioxidant Activity and Quality Characteristics of Pork Patties Added with Saltwort (Salicornia herbacea L.) Powder" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(8): 1189~1196 
  7. Jung, Su-Jin ; So, Byung-Ok ; Shin, Sang-Wook ; Noh, Sun-Ok ; Jung, Eun-Soo ; Chae, Soo-Wan 2014. "Physiochemical and Quality Characteristics of Young Radish (Yulmoo) Kimchi Cultivated by Organic Farming" 한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, 43(8): 1197~1206 

원문보기

원문 PDF 다운로드

  • ScienceON :

원문 URL 링크

원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다. (원문복사서비스 안내 바로 가기)

상세조회 0건 원문조회 0건

DOI 인용 스타일