신선도 표시계 개발을 위한 총각김치의 저장 중 품질변화 척도
Study of Quality Change in Chonggak-kimchi during Storage, for Development of a Freshness Indicator
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초록
To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at 4℃, 10℃, and 20℃, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at 20℃, 10℃, and 4℃, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at 20℃, 10℃, and 4℃, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days (pH 4.5), 10 days (pH 4.4), and 30 days (pH 4.3) of storage at 20℃, 10℃, and 4℃, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.
Abstract
To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at 4℃, 10℃, and 20℃, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at 20℃, 10℃, and 4℃, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at 20℃, 10℃, and 4℃, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days (pH 4.5), 10 days (pH 4.4), and 30 days (pH 4.3) of storage at 20℃, 10℃, and 4℃, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.
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