Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Low-Salt Kimchi with Salt Replaced by Salicornia herbacea L. Powder

소금을 함초 분말로 대체한 저염 김치의 품질특성

  • Kim, Soon Mi (Department of Food & Nutrition, Gachon University)
  • Received : 2013.12.10
  • Accepted : 2013.12.18
  • Published : 2013.12.30
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Abstract

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced by Salicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10% (S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant difference between the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increased significantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were not significantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The results of the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics of kimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi were not significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.

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References

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