정보공개
동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성
- 작성일2017.05.15 00:00
- 분류
- 조회수1,901
- 링크http://db.koreascholar.com/article?code=313993
- 저널명한국식품저장유통학회
- 저자천선화,서혜영,강미란
- 구분
- 유형
제목
동결건조한 원부재료를 이용하여 제조한
나박김치의 저장 중 품질 특성
요약
This study investigated the possibility of usage of freeze-dried ingredients for the preparation of Nabak kimchi. The quality characteristics of Nabak kimchi using freeze-dried ingredients (radish, kimchi cabbage, green onion, garlic and ginger) were monitored during storage at 4℃. The initial pH of Nabak kimchi was 5.76~5.93, however, it decreased significantly over increasing storage periods (p<0.05). The titratable acidity of Nabak kimchi increased during storage, reaching 0.43~1.08%. Among the freeze-dried samples, those treated with freeze-dried radish and minor ingredients showed lower titratable acidity than that of the control. The initial number of total aerobic and lactic acid bacteria were 5.57~6.25, and 5.52~6.24 log CFU/g, respectively. After 28 days, the population of total aerobic and lactic acid bacteria in the raw ingredients and freeze-dried minor ingredients was less than 8.0 log CFU/g, but more than 9.0 log CFU/g in other samples. Yeasts and molds in Nabak kimchi were detected up to 2~3 log CFU/g, but coliforms were not detected in all samples during storage. The score of firmness and overall acceptability in the control, raw ingredients and freeze-dried minor ingredients were significantly higher than others (p<0.05). These results indicated that freeze-dried ingredients, such as green onion, garlic, and ginger, can be used in kimchi and would delay microbial growth and extend the shelf-life of kimchi without any deduction of sensory quality.
콘텐츠 정보책임자
- 담당부서 사업예산실
- 담당자 고재덕
- 연락처 062-610-1708