연구분야
문어와 오징어의 첨가량에 따른 배추김치의 숙성 중 품질특성에 미치는 영향
- 작성일2017.05.15 00:00
- 분류
- 조회수2,163
- 링크https://www.dbpia.co.kr/Journal/ArticleDetail/NODE02328170
- 저널명한국식품영양과학회지
- 저자유보람,김현주,김유진,장자영,최학종
- 구분
- 유형
제목
문어와 오징어의 첨가량에 따른 배추김치의 숙성 중 품질특성에 미치는 영향
요약
This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at 4°C for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.
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