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KMID : 1011620170330020162
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Korean Journal of Food and Cookey Science
2017 Volume.33 No. 2 p.162 ~ p.173
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Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation
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Nam Dong-Geon
Kim Se-Na
Choi Young-Min
Jin Yong-Xie
Yang Mi-Ran
Han Hye-Kyung
Choi Ae-Jin
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Abstract
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Purpose: The purpose of this study was to evaluate the folate contents and quality characteristics of commercial and fermented Kimchi and compare the correlation between folic acid and quality characteristics.
Methods: The contents of total folate and quality characteristics were evaluated in 10 kinds of industrial and local Kimchi and nine kinds of other commonly consumed Kimchi. Changes in folate content and quality characteristics of Kimchi during 14 days of fermentation at 15°C were compared.
Results: Chungnam (L4) Kimchi had the lowest pH of 4.62, and acidity (0.57%) and salinity (3.26%) were highest compared to other areas. The content of total folate of D company (A) was the highest at 73.66 μg/100 g. The content of total folate was significantly higher than those of Sesame leaf Kimchi (O9) and Young leafy radish Kimchi (O5) containing 65.77 and 62.82 μg/100 g, respectively. The pH of fermented Kimchi decreased from 6.09 to 4.11 (p<0.05), and the acidity significantly increased (p<0.001) to 0.32-0.66%. Reducing sugar content decreased rapidly by 4 days and then slowly decreased (p<0.001). Total bacteria and lactic acid bacteria counts significantly increased (p<0.05) with fermentation period. Content of total folate was highest at 69.82 μg/100 g and 68.16 μg/100 g on days 0 and 2 of fermentation, after which it decreased to 77.6% at 15.61 μg/100 g on day 10 of fermentation.
Conclusion: As a result, there was no definite trend regarding folate content in commercial Kimchi and other Kimchi. Young leafy radish, Chives, and Welsh onion Kimchi, which are rich in green leaves, are excellent folate source foods. The highest folate content of fermented Kimchi was identified on day 2 of fermentation. Therefore, it is recommended to use raw or immature Kimchi when using Kimchi as a folate source food.
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KEYWORD
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Kimchi, folate content, fermentation, quality characteristics
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