Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
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Changes in Microbial Growth and Quality Characteristics during Fermentation of Dolsan Leaf Mustard (Brassica juncea) Kimchi

돌산 갓김치의 저온 발효과정 중 미생물 및 품질 특성의 변화

Kim, Du-woon;Seo, Yoon-Joo;Jung, Bok-Mi
김두운;서윤주;정복미

  • Published : 2008.11.01
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Abstract

The quality of Dolsan leaf mustard (Brassica juncea) kimchi was evaluated by measuring microbial growth and changes in texture, color and minerals as sensitive indicators in order to determine the best storage conditions during a 7 week storage time at 2±1oC. After storing at 2±1oC for 2 weeks, the samples had total viable counts of 8.8 log cfu/g from their initial control load of 3.7 log cfu/g, while the number of lactic acid bacteria was 4.9 log cfu/g from the initial number of 3.4 log cfu/g. The samples stored at 2±1oC for 3 weeks showed a 2.5-fold (3.3×107 dyne/cm2) and 3.3-fold (2.6×107 dyne/cm2) reduction (p<0.05) in the hardness of stem and leaf compared to the initial hardness. The stem parts stored at 2±1oC for 3 weeks had higher ‘L’ and ‘a’ values than the initial samples (p<0.05), while the leaf parts stored at 2±1oC for 5 weeks had lower ‘a’ values than the initial samples (p<0.05). There was an increase in the concentration of Mg, Na, Fe and Zn after storing at 2±1oC for 7 weeks, while the concentration of Ca and Cu decreased during the same fermentation period.

Keywords

References

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