과메기 첨가 김치의 숙성과 품질특성
Fermentation and Quality Characteristics of Kwamaegi added Kimchi
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초록
과메기 김치의 품질특성을 조사하기 위하여 김치에 대하여 과메기를 0, 6, 12 및 18%되게 첨가하여 10℃에서 숙성시키면서 pH, 산도 및 관능검사를 행하였으며, 14일간 숙성시킨 김치에 대하여 총균수(T), 젖산균수(L), L/T(%), 경도 및 김칫국물 내 알코올불용성물질(AIS)의 함량을 조사하였다. pH는 담금 첫날에는 뚜렷한 차이가 없었으나 숙성 7일째부터 감소되었으며 그 감소율은 과메기의 첨가량이 높아질수록 둔화되는 경향을 나타내었다. 총균수(T)는 8.64~ 8.68 log CFU/g 수준으로 첨가에 따른 유의적인 차이를 보이지 않았으나 젖산균수(L)는 첨가량이 높아질수록 증가하는 경향이었다. L/T(%)는 무첨가 김치에서는 78.41%이었으나 6% 첨가에서는 85.76%, 12~18% 첨가에서는 93.68~94.25%로 높았다. 김치조직의 경도는 무첨가에서는 2.67×107 dyne/cm2이었으나 첨가김치에서는 2.98~3.66× 107 dyne/cm2로 높았다. 김칫국물 내 AIS 함량은 무첨가에서는 1.45 g/100 g이었으나 첨가김치에서는 1.28~1.08 g/100 g으로 낮았다. 과메기 첨가김치는 무첨가 김치에 비하여 외관과 조직감이 좋으며, 비린 맛이 다소 감지되었으나 보통수준이하로 기호도에 큰 영향을 미치지 않았다. 과메기김치는 신맛이 낮고, 숙성된 맛과 종합적인 기호도가 높았으며 12% 첨가가 양호하였다.
Abstract
The effects of Kwamaegi (0, 6, 12 and 18%, all w/w) on the quality characteristics of Kimchi during fermentation at 10℃ were investigated. The mixtures are denoted KK. The rate of decrease in pH during KK fermentation was lower than that of control. The number of total microbes (T) in Kimchi controls fermented for 14 days did not differ, and were in the range of 8.64~8.68 log CFU/g, whereas the numbers of lactic acid bacteria (L) in KK were higher than in controls. The L/T(%) was 78.41 in control, 85.76 in 6% KK, and 93.68~94.25% in the 16% or 18% KK samples. The hardness of tissue (2.98~3.66 × 107 dyne/cm2) in KK fermented for 14 days was higher than that of control (2.67 × 107 dyne/cm2). The content of alcohol-insoluble substances in KK juice (1.281.08 g/100 g) was lower than that of control (1.45 g/100 g). In sensory evaluation, the appearance and texture of KK were better than those of control. Although some fishy flavor was noted in KK, this did not affect acceptability. Sourness was less, whereas ripened taste and overall acceptability were higher, in KK (especially 12% KK) compared to control.
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