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KMID : 1011620090250060671
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 6 p.671 ~ p.676
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Survey Research of Homemade and Commercial Cabbage(Baechu) Kimchi on Physicochemical Quality Characteristics
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이상화:Yi Sang-Hwa
박신영:Park Shin-Young/정단희:Jeong Dan-Hee/김진영:Kim Jin-Young/이애정:Lee Ae-Jung/신현아:Shin Hyun-Ah/문지혜:Moon Ji-Hea/이진혁:Lee Jin-Hyeuk/김성언:Kim Sung-Eon/유현주:Ryou Hyun-Joo/엄애선:Om Ae-Son
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Abstract
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In order to develop and propagate the low sodium kimchi for preventing high sodium related diseases, the salinity, pH and acidity of cabbage(Bachu) kimchi sampled from home located in 6 big cities(Pusan, Daegoo, Kyungjoo, Daegoo, Jeonjoo, Daejeon, and Seoul) and commercial 6 manufacturers(A~F) distributed in markets were monitored and analyzed in the current study. Salinity was significantly (p<0.05) higher in homemade(3.03%±0.60: 1.79~4.40) kimchi than in commercial(2.38%±0.60:1.04~2.87) kimchi. Also, salinity was significantly(p<0.05) higher in Pusan(3.45±0.60%) kimchi than in Kyungjoo(3.11±0.39), Daegoo(3.19±0.42), Jeonjoo(2.98±0.32), Daejeon(3.00±0.38) and Seoul (2.52±0.46%) kimchi. However, there was no significant difference(p<0.05) of salinity in 6 kinds of commercial kimchi. Related to this result, pH of kimchi from homemade and commercial was 4.40±0.29(3.72~6.03) and 5.45±0.76 (4.23~6.35), acidity of kimchi from homemade and commercial were 0.99±0.30%(0.28~2.17) and 0.45±023(0.17~0.93), respectively. Thus, the current study provides evidence that we may need to manufacture the low sodium kimchi because all homemade kimchi, especially Pusan and Daegoo kimchi and commercial brand kimchi contained over 2% salinity.
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KEYWORD
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homemade kimchi, commercial kimchi, salinity, pH, acidity
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