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KMID : 0665420130280060674
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Korean Journal of Food Culture
2013 Volume.28 No. 6 p.674 ~ p.683
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Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder
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Kim Soon-Mi
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Abstract
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This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by
Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10%
(S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference
between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased
significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not
significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results
of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of
kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.
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KEYWORD
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Low-salt kimchi, Salicornea herbacea, salt replacement, quality characteristics
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