Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Mul-kimchi Prepared Using Eastern Deep Seawater Added with Chitosan-Ascorbate

Chitosan-Ascorbate 함유 동해심해수로 담근 물김치의 품질특성

  • Lee, Ye-Kyung (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Shin, Kyung-Ok (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • No, Hong-Kyoon (Dept. of Food Science and Technology, Catholic University of Daegu) ;
  • Kim, Soon-Dong (Dept. of Food Science and Technology, Catholic University of Daegu)
  • 이예경 (대구가톨릭대학교 식품외식산업학부 식품공학전공) ;
  • 신경옥 (대구가톨릭대학교 식품외식산업학부 식품공학전공) ;
  • 노흥균 (대구가톨릭대학교 식품외식산업학부 식품공학전공) ;
  • 김순동 (대구가톨릭대학교 식품외식산업학부 식품공학전공)
  • Published : 2005.11.01
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Abstract

Quality characteristics of mul-kimchi prepared using eastern deep seawater added with $0.1\%$ chitosan-ascorbate (CA) were investigated during fermentation for 12 days at $10^{\circ}C$, in an effort to effectively utilize the eastern deep seawater in Korea. Four water sources were considered for preparation of mul-kimchi; (1)distilled water added with $1\%$ mineral salt (DW), (2) eastern deep seawater (containing $6\%$ salt) diluted to $1\%$ salt concentration with distilled water (ED), (3) DW+CA (DW-CA), and (4) ED+CA (ED-CA). Juice of mul-kimchi prepared with ED-CA as a water source showed higher PH and antioxidant activity, and lower acidity, total microbe numbers, turbidity and alcohol insoluble substance compared with those Prepared with other three water sources. The former also showed higher overall acceptability compared with the latter. This study demonstrated the possibility of use of eastern deep seawater added with chitosan-ascorbate as a water source for extension of shelf-life of mul-kimchi.

우리나라 동해심해수의 효율적 활용을 위한 방안의 하나로 chitosan-ascorbate(CA) $0.1\%$를 함유하는 동해심 해수로 담근 물김치의 품질특성을 조사하였다. 물김치 제조는 담금 용수로 mineral salt $1\%$ 함유 증류수(DW), 염도 $1\%$ 동해심 해수(ED), DW+CA(DW-CA) 및 ED + EA(ED-CA)로 구분하여 $10^{\circ}C$에서 12일간 숙성시켰다. 그 결과, ED-CA는 물김치 숙성시 pH의 감소와 산도의 증가를 상당히 지연시키며, 총균수를 감소시키면서 젖산균비율을 높여 위생성을 증진시키며, 항산화성을 높이는 효과가 있었다. 또한 탁도를 감소시켜 국물을 맑고 투명하게 유지하며, 김치 조직의 연화현상을 막아 경도유지와 조직의 알코올 불용성 물질의 용출을 지연시키며, 종합적 기호도를 증진시키는 효과를 나타내어 물김치 담금용수로서의 활용이 기대된다.

Keywords

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