연구분야
한국, 일본, 중국 김치의 품질 비교 분석
- 작성일2017.05.15 00:00
- 분류2016
- 조회수2,604
- 링크https://www.ekosfop.or.kr/archive/view_article?pid=kjfp-23-7-967
- 저널명한국식품저장유통학회지
- 저자이혜진, 정수연, 김재환, 유승란
- 구분 국내
- 유형 비SCI
제목
한국, 일본, 중국 김치의 품질 비교 분석
요약
The objective of the present study was to investigate differences in quality of kimchi products produced in Korea, Japan, and China. Kimchi products from kimchi-producing countries with high consumer consumption such as Japan and China along with local products from Korea, where exporting has not yet started, were collected. Product pH, acidity, salinity, package pressure, gas production were assessed, and microbiological analyses and sensory evaluations were performed on kimchi products that were stored at either 4˚C for 63 d or 15˚C for 20 d. The pH and acidity results showed that as Japanese and Chinese kimchi had higher pH and lower acidity than that of Korean kimchi, which was determined to be indicative of insufficient microbial fermentation following kimchi production. Japanese kimchi had different microbial properties than those of Korean kimchi, which is due to differences in their manufacturing processes. Overall preferences derived from sensory evaluations were: Korean kimchi>Chinese kimchi>Japanese kimchi. The results of this study demonstrate the sensory superiority of Korean kimchi and may be useful when predicting consumers' acceptance level of Korean kimchi exported to other countries.
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