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KMID : 0380620160480050413
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Korean Journal of Food Science and Technology
2016 Volume.48 No. 5 p.413 ~ p.417
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Quality and sensory characteristics of commercial kimchi according to sodium contents
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Hwang Eun-Sun
Kim Hyo-Sung
Kim Soo-Hyun
Ko Hyun-Joo
Lee Mi-Young
Yoon Eun-Kyung
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Abstract
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This study was conducted to compare the quality and sensory characteristics of commercial kimchi containing different sodium contents. The salinity at day 1 post-manufacture in regular kimchi was 1.99%, while it was 1.56% in lowsodium kimchi, thus showing a 21.6% reduction in sodium content. The pH of low-sodium kimchi was much lower than that of regular kimchi and the pH was dramatically decreased in both samples after 5 days of storage. The total acidity of low-sodium kimchi was higher than that of the regular kimchi, and increased during the storage period. The number of lactic acid bacteria was maximum at day 5 but slightly decreased after 10 days of storage. The sensory evaluation panels preferred low-sodium kimchi and realized that the saltiness of low-sodium kimchi was less than that of the regular kind. Based on these results, the quality characteristics of low-sodium kimchi were competitive to those of regular kimchi.
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KEYWORD
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sodium, kimchi, quality, sensory evaluation
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