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KMID : 0665420190340020224
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Korean Journal of Food Culture
2019 Volume.34 No. 2 p.224 ~ p.232
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Seasonal Change in Quality Characteristics of Commercial Kimchi
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Lee Jae-Yong
Cheon Seon-Hwa
Kim Su-Ji
Lee Hee-Min
Lee Hae-Won
You Su-Yeon
Yoon So-Ra
Hwang In-Min
Jung Ji-Hye
Kim Sung-Hyun
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Abstract
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This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16% and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.
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KEYWORD
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Commercial kimchi, seasons, quality characteristics, hygienic safety
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