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저장용기에 따른 김치 저장 중의 화학적, 미생물학적 특성

Storage container-dependent chemical and microbiological characteristics during kimchi storage

한국식품과학회지 2020년 52권 3호 p.304 ~ 309
 ( Kim Seon-Gyu ) - Korea National University of Transportation Department of Biotechnology

한민희 ( Han Min-Hui ) - Korea National University of Transportation Department of Biotechnology
황종현 ( Hwang Jong-Hyun ) - Korea National University of Transportation Department of Food and Nutrition
 ( Moon Gi-Seong ) - Korea National University of Transportation Department of Biotechnology

Abstract


Different types of storage containers, such as polypropylene (PP), stainless steel (STS), and ceramic were used for kimchi storage at 0°C in a refrigerator, and the characteristics were compared for 32 days. The pH of kimchi samples in PP and STS containers reached 4.59 and 4.53, respectively at day 16, while a pH of 4.92 could be observed in ceramic containers. This trend persisted until day 32. Titratable acidities of the PP and STS container contents reached 0.83 and 0.82%, respectively, on day 16, while it reached 0.73% in the case of the ceramic container contents. The viable cell counts of lactic acid bacteria in kimchi samples in PP, STS, and ceramic containers fluctuated and finally reached 4.87, 5.44, and 5.35 Log CFU/g, respectively. Weissella koreensis occupied a large portion of the kimchi sample of the ceramic container on day 20 based on the metagenomic analysis. Taken together, ceramic container might be desirable for the storage of kimchi in low temperature refrigerators.

키워드

kimchi; storage container; ceramic; kimchi refrigerator; Weissella koreensis
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