저장용기에 따른 김치의 이화학적 특성 비교

저장용기에 따른 김치의 이화학적 특성 비교
서명
저장용기에 따른 김치의 이화학적 특성 비교
저자
우나리야 ; 이혜순 ; 고성희
학술지명
동아시아식생활학회지
권호사항
Vol. 28, No. 4
수록페이지
pp.247-257
발행국
대한민국
언어
Korean
발행년도
2018
ISSN
1225-6781

저장용기에 따른 김치의 이화학적 특성 비교 정보

초록[영문]

This study was conducted to investigate the possibility of the development and application of Kimchi storage containers as one of the conditions for optimizing the quality of Kimchi during fermentation and storage. First, Kimchi storage containers (antimicrobial polypropylene container: APP) were prepared using polypropylene materials with natural antimicrobial plant extracts, after which the contents of the Kimchi storage container (PP), conventional polypropylene containers (PP), stainless steel containers (ST), and porcelain containers (PC) were evaluated. The physicochemical properties of Kimchi were investigated by comparing the physicochemical characteristics of Kimchi and the possibility of using antimicrobial containers developed by adding natural native plants. Physicochemical properties were compared based on pH, acidity, vitamin C content, color, hardness, salinity and reducing sugar content. The experimental results showed that Kimchi stored in APP containers aged more than that stored in commercial PP, ST and PC containers. After 30 days of storage, the vitamin C content of Kimchi stored in the APP container was steadily maintained over three commercial vessels and remained at or above 80%(17.93 mg/100 g) after 50 days of storage.