삼채뿌리를 첨가한 김치의 품질 특성

This study is conducted to investigate the quality characteristics of kimchi with added Allium hookeri root (AHR) during a 56-day fermentation process at 4°C. AHR was added to salted cabbage at concentrations of 0, 5, 10, and 20% (w/w). The quality characteristics of the kimchi with added AHR were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory evaluation. AHR had a higher level of crude lipid and potassium than other kinds within the Allium family. All kimchi with added AHR gradually decreased in the pH level compared to Baechu kimchi until 2 weeks, and kept a higher level of pH than Baechu kimchi until 8 weeks. Salinity showed a range of 1.87～2.43% over 8 weeks. The reducing sugar content showed no difference between all kimchi. In sensory evaluations, overall acceptance, taste and texture were highest in kimchi with added 10% AHR.

[1]  김경미,et al.  염전의 함수로 제조한 천일식제조소금의 물리화학적 특성 , 2013 .

[2]  임정호,et al.  전복과 다시마 추출물을 첨가한 김치의 발효 특성 , 2013 .

[3]  Yeong-Ok Song,et al.  Effect of Ecklonia cava on the Quality Kimchi during Fermentation , 2013 .

[4]  김창현,et al.  삼채 뿌리 메탄올 추출물이 LPS가 유도된 RAW264.7 세포에 대한 항염증 효과 , 2012 .

[5]  Gi-Choon Bae,et al.  The anti-inflammatory effects of ethanol extract of Allium Hookeri cultivated in South Korea , 2012 .

[6]  K. Moon,et al.  Food Nutritional Composition of Castor Aralia (Kalopanax pictus N) Sprouts , 2012 .

[7]  김혜정,et al.  황 함유 채소 에탄올 추출물의 항산화 및 항균활성 , 2012 .

[8]  Vs Ayam.  Allium hookeri , Thw. Enum. A lesser known terrestrial perennial herb used as food and its ethnobotanical relevance in manipur , 2011 .

[9]  R. Miatello,et al.  Organosulfur compounds and cardiovascular disease. , 2010, Molecular aspects of medicine.

[10]  Ji-Kang Jung,et al.  Quality Changes in Brined Baechu Cabbage using Different Types of Polyethylene Film, and Salt Content during Storage , 2009 .

[11]  Jae-Seon Jang,et al.  Quality Characteristics of Kimchi with Added Houttuynia cordata , 2009 .

[12]  J. Sung,et al.  Effects of Alaska Pollack Addition on the Quality of Kimchi (Korean salted cabbage) , 2009 .

[13]  E. Choi,et al.  Effects of onion and pear on Kimchi Quality Characteristics during Fermentation , 2009 .

[14]  Youngsil Han,et al.  Effect of red pepper seed on Kimchi antioxidant activity during fermentation , 2008 .

[15]  Byung-Ho Bang,et al.  A Method for Maintaining Good Kimchi Quality during Fermentation , 2008 .

[16]  Jae Joon Lee,et al.  Effect of Leuconostoc kimchii GJ2 Isolated from Kimchi (Fermented Korean Cabbage) on Lipid Metabolism in High Cholesterol-Fed Rats , 2008 .

[17]  Effects of Chaenomelis Fructus Water Extract on the Quality Characteristics of Mul-kimchi during Fermentation , 2008 .

[18]  구경형,et al.  인삼이 첨가된 배추김치의 발효중 품질 특성 , 2006 .

[19]  Kun-Young Park,et al.  Resistance of Lactobacillus plantarum KCTC 3099 from Kimchi to oxidative stress. , 2005, Journal of medicinal food.

[20]  구경형,et al.  부재료가 김치의 품질 특성에 미치는 영향 , 2005 .

[21]  In-young Cho,et al.  The Quality Changes of Less Salty Kimchi Prepared with Extract Powder of Fine Root of Ginseng and Schinzandra Chinensis Juice , 2005 .

[22]  Soon-Dong Kim,et al.  Fermentation Characteristics of Kimchi Treated with Different Methods of Green Tea Water Extracts , 2003 .

[23]  S. Maulik,et al.  Effect of garlic on cardiovascular disorders: a review , 2002, Nutrition journal.

[24]  Ja-june Jang,et al.  Inhibitory Effect of Baechu Kimchi (Chinese Cabbage Kimch,) and Kakduki (Radish Kimchi) on Diethylnitrosamine and D-Galactosamine Induced Hepatocardnogenesis , 2000 .

[25]  김종현,et al.  절임 배추의 세척 조건에 따른 김치의 숙성중 품질 변화 , 1994 .

[26]  N. Sidell,et al.  Antiproliferative effect of the garlic compound S-allyl cysteine on human neuroblastoma cells in vitro. , 1992, Cancer letters.

[27]  W. Horwitz.  Official Methods of Analysis , 1980 .

[28]  Yang-Hee Lee,et al.  Studies on the Packaging and Preservation of Kimchi , 1970 .

[29]  G. L. Miller.  Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar , 1959 .

[30]  H. W. Doughty.  MOHR'S METHOD FOR THE DETERMINATION OF SILVER AND HALOGENS IN OTHER THAN NEUTRAL SOLUTIONS , 1924 .