염도와 발효온도를 달리하여 제조한 단기 숙성 묵은 김치의 품질특성 = The Quality Properties of Rapidly Fermented Mukeun (Long-Term Fermented) Kimchi with Different Salinity and Fermented Temperature

다국어 초록 (Multilingual Abstract)

We conducted a study on mukeun (long-term fermented) kimchi ripened over one year in an attempt to develop an alternative salt and improve the quality of low-salt kimchi. However, few studies have focused on mukeun kimchi that has been fermented for a short time in different salinity conditions. Therefore, the aim of this study was to investigate the physicochemical characteristics that occur during the fermentation of mukeun kimchi samples produced with different conditions of salinity and fermentation temperature. Kimchi samples were produced at 3 different salinity levels: 1.6%, 2.4%, and 3.2%. Previous studies revealed that the optimum fermentation time at pH 4.1 was 128 hours at $18^{\circ}C$ and 417 hours at $12^{\circ}C$; furthermore, the samples were stored for 12 weeks under the condition of $-1^{\circ}C$ after fermentation. Total cell increased on week 0 of storage and decreased according to the storage period. Total cell was the highest at 3.2% salinity and had a high value at $18^{\circ}C$ temperature during the storage period. Based on the physiochemical results, mukeun kimchi at a salinity of 3.2% can be fermented for a short time, and low-salt kimchi at a salinity of 1.6% and fermented at $18^{\circ}C$, is similar to mukeun kimchi at 2.4% salinity.

참고문헌 (Reference)

1 김효주, "혼합 스타터를 이용한 묵은지의 제조 및 발효 특성" 한국식품영양과학회 42 (42): 1467-1474, 2013

2 이상화, "자가제조 배추김치와 시판 김치의 이화학적 품질 실태 조사" 한국식품조리과학회 25 (25): 671-676, 2009

3 농림수산식품부, "유기산과 종균발효를 조화시키고 기능성을 증진시킨 용도별 저염 김치개발" 농림수산식품부 2012

4 김순미, "소금을 함초 분말로 대체한 저염 김치의 품질특성" 한국식생활문화학회 28 (28): 674-683, 2013

5 강정화, "발효 온도-시간 조합이 배추김치의 품질 특성에 미치는 영향" 한국식생활문화학회 19 (19): 30-42, 2004

6 조인영, "미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화" 한국식생활문화학회 20 (20): 305-314, 2005

7 정희종, "묵은 배추김치 제조과정에서의 텍스쳐 및 관능적 특성 변화" 한국식생활문화학회 20 (20): 426-432, 2005

8 천지연, "묵은 김치의 발효 온도와 저장기간에 따른 이화학적, 미생물적 특성변화 및 관능검사" 이화여자대학교 2006

9 유광원, "대체염을 이용한 저 나트륨 김치의 발효 특성" 한국식품영양학회 24 (24): 753-760, 2011

10 한국소비자원, "나트륨 섭취 저감화를 위한 실태조사 보고서" 한국소비자원 2013

11 김주현, "국내 소비자들의 김치 소비 실태 연구" 한국식품영양학회 25 (25): 299-307, 2012

12 유광원, "가시오가피와 감초 추출물을 첨가한 저 나트륨 김치의 발효특성과 면역 활성능" 한국식품영양학회 25 (25): 877-887, 2012

13 Miller GL, "Use of dinitrosalicycle acid reagent for dermination of reducing sugar" 31 : 426-428, 1959

14 Kim HN, "The quality improvement of kimchi using slightly acidic electrolyzed water" Kangwon National Univ. 2012

15 Park SR, "Studies on the preparation of kimchi tablet using low salt kimchi fermented by starter" Catholic University of Daegu 2002

16 Kim SD, "Salting and fermentaton of kimchi" 187-196, 1997

17 AOAC, "Orricial Methods" Patricia Cunniff 1995

18 Yook SW, "Optimal condition for kkakdugi preparation and its physicochemical properties" Ewha Womans Univ. 2013

19 Lee KH, "Kinetic modelling for the prediction of shelf-life of kimchi based on total acidity as a quality index" 23 : 306-310, 1991

20 Lee SB, "Fundamentals of Food Fermentation" Hyoil 113-123, 2001

21 Kim MH, "Fermentation property of Chinese cabbage kimchi by fermentation temperature and salt concentration" 43 : 7-11, 2000

22 Lee EH., "Fermentation properties of winter kimchi stored under various storage modes in the kimchi refrigerator" Pusan National Univ. 2012

23 Lee IS., "Effects of different kinds of salt on the quality characteristics of Baechu kimchi" Chungbuk National Univ. 2011

24 Yoo MJ, "Changes in physicochemical and microbiological properties in low-temperature and longterm fermented kimchi during fermentation" 16 : 431-441, 2001