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KMID : 0380620100420020160
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Korean Journal of Food Science and Technology
2010 Volume.42 No. 2 p.160 ~ p.164
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Safety and Quality Assessment of Kimchi Made Using Various Salts
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Chang Min-Sun
Cho Sun-Duk
Bae Dong-Ho
Kim Gun-Hee
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Abstract
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This study examined the safety of various salts (domestic purified salt, domestic solar salt, imported purified salt, imported solar salt) as well as the effects on the quality of kimchi fermented during 28 days at 4oC. All salts contained DEHP, but ferrocyanide ion and heavy metals (Cd, Pb, As, Hg) were not detected. Following fermentation, the pH of kimchi was decreased during storage, but total acidity and salinity values increased. There was no considerable differences between the various salts. As the fermentation period increased, the lactic acid bacterial counts increased remarkably. Regarding the sensory characteristics of kimchi during storage, the appearance of domestic purified salt was better than that of domestic solar salt following fermentation. Imported salts produced a strong salty taste initially, but domestic refined salt had the highest salty taste at 7 days. Therefore, there were no considerable differences between the various salts.
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KEYWORD
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salt, safety, kimchi, quality
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