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KMID : 0665220110240040753
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Korean Journal of Food and Nutrition
2011 Volume.24 No. 4 p.753 ~ p.760
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Fermentative Characteristics of Low-Sodium Kimchi Prepared with Salt Replacement
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Yu Kwang-Won
Hwang Jong-Hyun
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Abstract
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This study was carried out to investigate the effects of various kinds of commercial salts, including Hanju salt, Deep sea water salt, Salicornia herbacea salt, Guwoon salt, Bamboo salt and salt replacement for the reduction of Na concentration in kimchi. The fermentative characteristics of these salts were determined during the fermentation at 10℃. Kimchi using a salt replacement and with Salicornia herbacea salt showed slow changes in their pH values. The use of salt replacement showed the lowest level(0.97%) of the retardation of kimchi fermentation. For the preparation of kimchi that used a low Na, chemical and microbial changes were investigated during the fermentation of process, examining preparations with both table salt and a salt replacement(CS-17). The salinity level of kimchi prepared with table salt(control) and the salt replacement (CS-17) were 2.17~2.5% and 1.72~1.99% during fermentation, respectively. The Na contents of kimchi with CS-17(562.5 ㎎%) showed a lower level than that with table salt(879.0 ㎎%). The growth of Leuconostoc sp. was highest (1.5×108 cfu/g) in Kimchi with CS-17 at 6 day-fermentation, but the highest level(2.3×107 cfu/g) in kimchi with table salt was at 7day- fermentation. The cells of Lactobacillus sp. in the kimchi prepared with CS-17 and table salt increased to 3.0×108 cfu/g and 6.0×107 cfu/g at 8day-fermentation, respectively. It was concluded that the use of CS-17 could reduce Na levels in kimchi and mitigate over-maturation.
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KEYWORD
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kimchi, low sodium, salt replacement, Lactobacillus sp., Leuconostoc sp.
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