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KMID : 0665420170320030227
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Korean Journal of Food Culture
2017 Volume.32 No. 3 p.227 ~ p.234
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Quality Characteristics of Spring Kimchi Cabbage by Storage Conditions and Period
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Cho Sun-Duk
Bang Hye-Yeol
Kim Eun-Hyang
You So-Hyeon
Kim Byeong-Sam
Kim Gun-Hee
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Abstract
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This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at 4oC. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.
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KEYWORD
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spring kimchi cabbage , kimchi , quality characteristics , sensory evaluation
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