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KMID : 0665220130260040841
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Korean Journal of Food and Nutrition
2013 Volume.26 No. 4 p.841 ~ p.849
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The Qualitiy Characteristics of Kimchi added Vinegar, Mustard and Leaf Vegetables
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Park Hee-Ok
Sohn Chun-Young
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Abstract
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The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at 25℃. We also added perilla leaf, endive, and mustard leaf to Kimchi to improve the flavor. The pH of control Kimchi fluid over 1 day after Kimchi processing, was 5.40±0.01 and that of the experimental groups in which vinegar and mustard extract were added was 4.51±0.01~4.52±0.01, which was lower than that of the control. As the fermentation progresses, the pH of the control decreased rapidly and that of the experimental groups decreased slowly. The initial titratible acidity of the control was low and 3 days later reached 0.95±0.04. However, that of the experimental groups was 0.42±0.01~0.43±0.02 and 5 days later reached a level similar to that of the control. The salinities of the Kimchi juice of both the control and the experimental groups were 2.67±0.06~2.80±0.10% after 1 day and decreased during fermentation. The amount of lactic acid bacteria of the control was 8.17±4.01×108 cfu/g, 1 day after the Kimchi processing and that of the experimental groups was 2.70±2.08×107~3.63±2.80×107 cfu/g. After 3 days, these were 3.13±1.94×1011 cfu/g and 2.47±2.23×109~8.03±3.71×109 cfu/g, respectively. According to the result of sensory evaluation, throughout the entire period of the experiment, all sensory items such as color, odor, taste, texture, and total acceptability of the experimental groups were better than those of the control group (p<0.05). Especially, Kimchi in which perilla leaf was added was the best. With the addition of vinegar and mustard extract to the Kimchi, microorganism proliferation was inhibited and the edible period was extended. The minerals, vitamins and antioxidants of leaf vegetables could therefore be obtained.
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KEYWORD
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Kimchi, vinegar, mustard, perilla leaf, endive, mustard leaf
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