Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
권호 표지
DOI QR코드

DOI QR Code

A Study on Quality Characteristics of Kimchi with added Mulberry Leaves Extracts

뽕잎 추출액 첨가 김치의 품질 특성에 관한 연구

  • Lee, Young-Sook (Dept. of Food Science and Human Nutrition, Chonbuk National University) ;
  • Rho, Jeong-Ok (Dept. of Food Science and Human Nutrition, Chonbuk National University)
  • Received : 2014.09.11
  • Accepted : 2014.12.06
  • Published : 2014.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at $5^{\circ}C$. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME improved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

Keywords

References

  1. Chang KS, Kim MJ, Kim SD (1995) Effect of ginseng on the preservability and quality of Chinese cabbage Kimchi. J Korean Soc Food Nutr 24: 313-322.
  2. Cho YJ, Ju IS, Kim BO, Kim JH, Lee BG (2007) The antimicrobial activity against Helicobacter pylori and antioxidant effect from the extracts of mulberry leaves. J Korean Soc Appl Biol Chem 50: 334-343.
  3. Choi JL, Jung MA, Jung SH (2006) Antimicrobial effect of mulberry leaves extracts. J Dental Hygiene Sci 6: 251-254.
  4. Chung HJ, Kim HR, Yoo MJ (2005) Change in texture and sensory properties of low-temperature and long-term fermented baechu Kimchi during the fermentation. Korean J Food culture 20: 426-432.
  5. Choi YM, Whang JH, Kim JM, Suh HJ (2006) The effect of oyster shell powder on the extension of the shelf-life of Kimchi. Food Control 17: 695-699. https://doi.org/10.1016/j.foodcont.2005.04.005
  6. Chung HK, Yeo KM, Kim MH (1996) Kinetics modeling for quality prediction during Kimchi fermentation. J Food Sci Nutr 1: 41-45.
  7. Han ES, Seok MS, Park JH, Lee HJ (1996) Quality changes of salted Chinese cabbage with the package pressure and storage temperature. Korean J Food Sci Technol 28: 650-656.
  8. Hwang IG, Kim HY, Hwang Y, Jeong HS, Lee JS, Kim HY, Yoo SM (2012) Changes in quality characteristic of Kimchi added with the fresh red pepper (Capsicum annum L.). Korean J Food Cookey Sci 28: 167-174. https://doi.org/10.9724/kfcs.2012.28.2.167
  9. Jin SY (2013) Quality characteristics and antioxidant activities of maejakgwa added mulberry leaf powder. J East Asian Soc Dietary Life 23: 597-604.
  10. Kang KO, Ku KH, Lee HJ, Woo SJ (1991) Effect of enzyme and inorganic acid salts addition and heat treatment on Kimchi fermentation. Korean J Food Sci Technol 23: 183-187.
  11. Kang SS, Kim JM, Byun MW (1998) Preservation of Kimchi by ionizing radiation. Korean J Food Hygiene 3: 225-232.
  12. Kim AJ, Lim YH, Kim MW, Kim MH, Woo KJ (2000) Mineral contents and properties of pongihp julpyum preparation by adding mulberry leaves powder. Korean J Soc Food Sci 16: 311-315.
  13. Kim YA (2002) Effects of mulberry leaves powder on the cooking characteristics of noodle. Korean J Soc Food Cookery Sci 18: 632-636.
  14. Kim HY, Mo EK, Sung CK (2010) The effect of red ginseng extract on fermentation of baechu Kimchi. Korean J. Food Preserv 17: 555-562.
  15. Kim WJ, Kang KO, Kyung KH, Shin JI (1991) Addition of salts and their mixtures for improvements of storage stability of Kimchi. Korean J Food Sci Technol 23: 188-191.
  16. Kim YK, Lee GC (1999) Contents of pectic substance and minerals and textural properties of leek added Kimchi during fermentation. Korean J Soc Food Sci 15: 258-263.
  17. Kim YS, Kim YS, Whang JH, Suh HJ (2008) Application of omija (Schiandra chinensis) and plum (Prunus mume) extracts for the improvement of Kimchi quality. Food Control 19: 662-669. https://doi.org/10.1016/j.foodcont.2007.07.006
  18. Ko YT, Baik IH (2002) Changes in pH, sensory properties and volatile odor components of Kimchi by heating. Korean J Food Sci Technol 34: 1123-1126.
  19. Ko YT, Lee JY (2006) Quality of licorice (Glycyrrhiza uralensis) powder added Kimchi. Korean J Food Sci Technol 38: 143-146.
  20. Lee EH, Lee MJ, Song YO (2012) Comparison of fermentation properties of winter Kimchi stored for 6 months in a Kimchi refrigerator under ripening mode or storage mode. J Korean Soc Food Sci Nutr 41: 1619-1625. https://doi.org/10.3746/jkfn.2012.41.11.1619
  21. Lee WC, Kim AJ, Kim SY (2003) The study on the functional materials and effects of mulberry leaf. Food Sci Industry 36: 2-14.
  22. Lee YS, Jung EJ, Rho JO (2012) Quality characteristics of Kimchi with added backryeoncho (Opuntiaficus-indica var. saboten) extract and its acceptability by middle school students. Korean J Human Ecology 21: 1211-1222. https://doi.org/10.5934/KJHE.2012.21.6.1211
  23. Lee YS, Sohn HS, Rho JO (2011) Changes in the quality of baechu Kimchi added with backryeoncho (Opuntia ficusindica var. saboten) powder fermentation. Korean J Food Cookery Sci 27: 59-70. https://doi.org/10.9724/kfcs.2011.27.3.059
  24. Lee, HY, Paik JE, Han YS (2003) Effect of powder-type dried Alaska pollack addition on the quality of Kimchi. Korean J Food Cookery Sci 19: 254-262.
  25. Lee JM, Kim JA, Lee MI (2002) Sensory and physicochemical attributes of boogags using mulberry leaf. Korean J Dietary Culture 17: 103-110.
  26. Lim JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM (2013) Quality characteristics of Kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 42: 450-456. https://doi.org/10.3746/jkfn.2013.42.3.450
  27. Moon YJ, Park S, Sung CK (2003) Effect of ethanolic extract of Schizandra chinensis for the delayed ripening Kimchi preparation. Korean J Food & Nutr 16: 7-14.
  28. Oh YA, Choi KH, Kim SD (1998) Changes in enzyme activities and population of lactic acid bacteria during the Kimchi fermentation supplemented with water extract of pine needle. J Korean Soc Food Sci Nutr 20: 244-251.
  29. Paik JE (2007) Effects of potato on the storage of Kimchi. Korean J Food Nutr 20: 421-426.
  30. Park BH, Cho HS, Oh BY (2002) Phycochemical characteristics of Kimchi treated with chitosan during fermentation. Korean J Human Ecol 5: 85-93.
  31. Park DI, Choi AR, Woo HJ, Rhee SK, Chae HJ (2010) Effects of sclerophyllous plant leaves addition on fermentative and sensory characteristics of Kimchi. J Korean Soc Food Sci Nutr 39: 580-586. https://doi.org/10.3746/jkfn.2010.39.4.580
  32. Park SH, Lee JH (2005) The correlation of physico-chemical characteristic of Kimchi with sourness and overall acceptability. Korean J Food Cookery Sci 21: 103-109.
  33. Rhie SG, Kim HZ (1984) Changes in riboflavin and ascorbic acid content during ripening of Kimchi. J Korean Soc Food Sci Nutr 13: 131-135.
  34. Seo JS, Bang BH, Jeong EJ (2004) Studies on the prolonging of Kimchi fermentation by adding chitosan. Korean J Food & Nutr 17: 60-65.
  35. Shin SM, La SH, Choi MK (2007) A study on the quality characteristics of Kimchi with mulberry leaf powder. Korean J Food & Nutr 20: 53-62.
  36. Sung JM, Lim JH, Kim SI, Jeong JW (2009) Effect of mashed red pepper admixed with various freezing point depression agents on the quality characteristics of Kimchi. Korean J Food Preserv 16: 861-868.
  37. Yen GC, Wu SC, Duh PD (1996) Extraction and identification of antioxidant compoents from leaves of mulberry (Morus alba L.). J Agr Food Chem 44: 1687-1690. https://doi.org/10.1021/jf9503725

Cited by

  1. 마(Dioscorea opposita)김치의 영양성분 및 관능적 특성 vol.19, pp.7, 2014, https://doi.org/10.14400/jdc.2021.19.7.379