냉⋅해동 조건에 따른 배추김치의 품질 특성 변화
Changes of the Quality Characteristics of Chinese Cabbage Kimchi with Various Freezing and Thawing Conditions
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초록
The aim of this work was to investigate physicochemical and nutritional characteristics of kimchi, which was frozen and thawed with various methods. As the freezing temperature was decreased, it took shorter time for the samples to be frozen. Salinity, pH and acidity had no significant differences on various freezing and thawing methods. It was found that the lightness significantly decreased after thawing in the color value. Redness and yellowness decreased as the freezing temperature was lowered. Though hardness showed a trend to decrease significantly after thawing, there was not a significant difference depending on the conditions. In the case of microorganisms, the lower freezing temperature made the number of the total and lactic acid bacteria lower. It is thought that further lower temperature affected the killing bacteria. Free sugar and organic acids, depending on the processing conditions, did not show significant difference. Sensory evaluation showed that the samples with faster freezing methods has good taste. In the case of the overall acceptability depending on the conditions, there was no significant difference.
Abstract
The aim of this work was to investigate physicochemical and nutritional characteristics of kimchi, which was frozen and thawed with various methods. As the freezing temperature was decreased, it took shorter time for the samples to be frozen. Salinity, pH and acidity had no significant differences on various freezing and thawing methods. It was found that the lightness significantly decreased after thawing in the color value. Redness and yellowness decreased as the freezing temperature was lowered. Though hardness showed a trend to decrease significantly after thawing, there was not a significant difference depending on the conditions. In the case of microorganisms, the lower freezing temperature made the number of the total and lactic acid bacteria lower. It is thought that further lower temperature affected the killing bacteria. Free sugar and organic acids, depending on the processing conditions, did not show significant difference. Sensory evaluation showed that the samples with faster freezing methods has good taste. In the case of the overall acceptability depending on the conditions, there was no significant difference.
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