Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Effect of Glue Plant(Codium Fragile) on Physicochemical Characteristics of Dongchimi During Fermentation

청각채가 동치미의 발효 중 이화학적 특성에 미치는 영향

  • Park, Bock-Hee (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University) ;
  • Cho, Hee-Sook (Major in Food and Nutrition, Division of Human Ecology, Mokpo National University)
  • 박복희 (목포대학교 생활과학부 식품영양학) ;
  • 조희숙 (목포대학교 생활과학부 식품영양학)
  • Published : 2005.10.31
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Abstract

The effect of glue plant(Codium fragile) on the Dongchimi fermentation was investigated by measuring physicochemical properties during fermentation at $10^{\circ}C$. Dongchimi was prepared with various levels(0, 0.5, 1.0 and 1.5%) of glue plant(Codium fragile). The pH of Dongchimi decreased slowly in all samples during fermentation. Total acidity of Dongchimi increased gradually during fermentation and total acidity of Dongchimi with glue plant(Codium fragile) was higher than that of control. Redox potentials decreased until 30 days of fermentation but increased thereafter. Reducing sugar content increased in the initial stage of the fermentation periods, and then decreased gradually. The reducing sugar content of Dongchimi with glue plant(Codium fragile) was higher than that of control. The content of total vitamin C was much higher in dongchimi with glue plant(Codium fragile). In color measurement, lightness value decreased gradually. However, redness and yellowness values increased gradually during fermentation but decreased thereafter. The content of hot water soluble pectin(HWSP) decreased as the fermentation proceeded, but the content of hydrochloric acid soluble pectin(HClSP) and sodium hexametaphosphate soluble pectin(NaSP) increased.

동치미의 저장성을 향상시키기 위하여 청각채를 첨가하여 발효숙성 시켰을 때 이화학적 특성에 미치는 영향을 살펴보았다. 발효숙성이 진행됨에 따라 pH는 모든 군에서 점차로 낮아졌고, 총산함량은 증가하는 경향을 나타내었는데, 대조군 보다 청각채 첨가군의 경우 전반적으로 높았으며 청각채 첨가량이 증가할수록 pH는 낮게, 총산함량은 많은 것으로 나타났다. 산화 환원 전위는 전체적으로 대조군에서 전위값의 변화가 적었으며, 김치 숙성의 최적기인 $25{\sim}40$일 사이에 Eh7값이 $-136.35{\sim}-185.12mV$로서 가장 혐기적인 상태를 나타내었다. 환원당은 발효가 진행될수록 청각채 첨가군에서 가장 많이 증가하였고, 총 비타민 C함량은 청각채 첨가군이 대 조군에 비하여 높았으며, 청각채 첨가량이 많을수록 높게 나타났다. 명도는 발효가 진행됨에 따라 점차 감소하여 청각채 첨가군이 가장 완만히 감소하였으며, 적색도는 발효가 진행됨에 따라 점차로 증가하였다가 30일 이후부터 다시 감소하였고, 황색도는 적색도와 비슷한 경향으로 발효가 진행됨에 따라 증가하였다. 경도는 발효숙성 20일까지 모든 시료에서 증가되었으며, 그 이후에는 감소하는 경향이었고, 탁도의 경우는 발효기간 동안 전반적으로 증가하였으며, 특히 대조군이 가장 높았고, 청각채 첨가량이 증가함에 따라 낮아지는 경향을 보였다. 가용성 펙틴의 함량은 동치미 담금 직후에는 산가용성, 열수가용성, 염가용성 펙틴의 순으로 그 함량이 많게 나타났는데, 발효 20일 이후부터는 이들 가용성 펙틴의 구성비가 산가용성, 염가용성, 열수가용성 펙틴의 순으로 바뀌어 나타났다. 또한 발효숙성 기간이 경과함에 따라 열수 가용성 펙틴 함량은 감소하였고, 저 methoxyl기를 가진 염가용성 펙틴과 protopectin인 산가용성 펙틴 함량은 증가하였다.

Keywords

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