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KMID : 1134820090380080996
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Journal of the Korean Society of Food Science and Nutrition
2009 Volume.38 No. 8 p.996 ~ p.1002
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Improved Quality and Increased in Vitro Anticancer Effect of Kimchi by Using Natural Sea Salt without Bittern and Baked (Guwun) Salt
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Han Gwi-Jung
Kim So-Hee
Lee Sun-Mi
Park Kun-Young
Jeong Ji-Kang
Son A-Reum
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Abstract
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This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at 15℃. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.
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KEYWORD
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kimchi, salt, texture, sensory evaluation, anticancer
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