발효온도와 저장기간에 따른 파김치의 특성 분석

Abstract

In this study we compared and evaluated the characteristics of Green onion kimchi according to the initial fermentation temperature and storage conditions. Consequently, the purpose in this study is to provide basic data to find optimal conditions that can be stored for a long time while sensibly superior Green onion kimchi. Three different temperature used were as follows: 6.5℃, 10℃, room temperature (22±1℃). The standard pH was set to pH4.3~4.4 and pH4.5~4.6, which were studied as the ripening period of Cabbage kimchi. When the standard pH was reached, it was stored at –1℃ and the chemical and microbiological characteristics were analyzed by selecting expeimental samples every 2, 4, 8 and 12 weeks. In addition, samples stored at –1℃ was selected as a control sample for comparison purposes, which were compared together when the experimental group reached a specific storage period. Time periods required for 6.5℃, 10℃, 22±1℃ fermentation kimchi to reach pH 4.3~4.4 were spended 15, 7, 2.5 days and pH4.5~4.6 were spended 11, 5.5 1.5 days respectively. The pH of the samples decreased as the storage period increased, and the lowest pH among the fermentation sample was 22±1℃ fermentation sample. For lactic acid bacteria dominance, the number of Leuconostoc spp. and Lactobacillus spp. have the highest percentage among the all samples at room temperature kimchi. While Weissella spp. dominance showed a highest percentage in control and 6.5℃ kimchi as the storage period increased. As a result of the sensory evaluation, the overall acceptability was evaluated as the highest score for 22±1℃ kimchi, followed by 10℃, 6.5℃, and –1℃. In addition, standard pH4.5~4.6 samples were evaluated with the higher score than standard pH 4.3~4.4 samples. Through this sensory evaluation, it is believed that the overall acceptability of Green onion kimchi is determined by its sweetness and bitterness. On the other hand, 6.5℃ and –1℃ samples, which were evaluated as the lowest score in preference, were specifically highly evaluated in the bitter taste category. Therefore, samples with high scores in bitterness are presumed to be a factor caused by microorgamisms that change during the fermentation of kimchi, and it seems to be consistent with the results of previous studies that identified Weissella spp., which is active at low temperatures, as the main cause of bitter taste in kimchi. In other words, it can be assumed that the cause of the bitter taste of Green onion kimchi is Weissella spp. which dominated as the low temperature fermentation and storage period increases. Considering the above results, the condition of complete fermentation of green onion kimchi from room temperature(22±1℃) to pH 4.4~4.5 and storing it at -1℃ was presented as the most delicious condition during the storage period.