배추의 가공에 따른 glucosinolates 및 isothiocyanates 함량 변화

장미란,김건희 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.3

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature 4℃ and 20℃) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were 21.37±1.06 μg/g dry weight (DW) and 20.96±3.33 μg/g DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at 20℃ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at 20℃ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage

민성기,김미주,전준영,김해영,한응수 한국식품과학회 2022 Food Science and Biotechnology Vol.31 No.2

Kimchi cabbage, the main ingredient of kimchi,is often stored to cater for supply issues. However, kimchimade using stored cabbage show different fermentationcharacteristics from those using fresh cabbage (controlkimchi). Herein, sensory evaluation and analysis of viableLAB, microbial communities, and metabolites in two typesof kimchi were performed. The fermentation of kimchimade with stored cabbage proceeded slightly faster in theearly and mid-fermentation stages than that of controlkimchi. And, storage of kimchi cabbage affected themicrobial community structure of kimchi, which causeddifferences in metabolites. In the early stage of kimchifermentation, fructose and mannitol contents were higherin control kimchi than in kimchi made with stored cabbage,but in the late stage, mannitol and lactic acid contents werehigher in kimchi made with stored cabbage. Control kimchihad higher levels of sweetness and texture than kimchimade with stored cabbage. Overall, kimchi made withstored cabbage had different fermentation characteristicscompared with control kimchi.

Analysis of cabbage acquisition by kimchi processor

김가을,박선민,김성훈 충남대학교 농업과학연구소 2023 Korean Journal of Agricultural Science Vol.50 No.3

Cabbage, which is one of the main materials of kimchi, normally has an unstable supply due to cultivation and climate conditions. This unstable supply negatively affects the profitability of kimchi processors in Korea. Thus, kimchi processors found a better method for acquiring a consistent cabbage supply with long-term storage of over 3 months. However, a consensus regarding the best method for the stable and economical acquisition of cabbage remains controversial. This study aimed to analyze the current issue concerning cabbage acquisition by kimchi processors and evaluate the economic feasibility of kimchi storage. Findings obtained through survey and economic analyses using theoretical methodology were as follows: First, A survey conducted on kimchi processors in Korea revealed that even though they recognize the importance of kimchi storage, they struggle to store adequate amounts of cabbage. This is particularly evident with summer cabbage, which experiences the highest supply volatility and thus requires greater attention from kimchi processors in terms of storage. Second, the price analyses using the coefficient of variation show that cabbage in Korea has a high level of price instability, which suggests more storage of cabbage. Third, the evaluation of the economic feasibility of cabbage storage indicated that kimchi processors should consider storing a greater amount of cabbage, particularly during the summer season. This approach can help reduce the overall cost associated with kimchi processing.

무인비행체 영상을 활용한 고랭지배추 정식시기 추정

이경도,박찬원,소규호,김기덕,나상일,Lee, Kyung Do,Park, Chan Won,So, Kyu Ho,Kim, Ki Deog,Na, Sang Il 한국농공학회 2017 한국농공학회논문집 Vol.59 No.6

Growth monitoring of highland Kimchi cabbage is very important to respond the fluctuations in supply and demand from middle of August to early September in Korea. For evaluating Kimchi cabbage growth, it needs to classify the transplanting period of Kimchi cabbage, preferentially. This study was conducted to estimate the transplanting period of highland Kimchi cabbage from 2015 to 2016 in the main production area of highland Kimchi cabbage, Anbandegi, Maebongsan, and Gwinemi. Correlation between NDVI (Normalized Difference Vegetation Index) from UAV images and days after transplanting of Kimchi cabbage was high in early transplanting period. But because the growth curve of Kimchi cabbage showed S-type, joint use of multi-temporal linear regression equation for estimation of transplanting period was more suitable. Using application of these equations at Anbandegi, Maebongsan, and Gwinemi, we made the map of transplanting periods of highland Kimchi cabbage. Generally, highland Kimchi cabbage is harvested in sixty days later since transplanting. As a result, we could estimate the harvest time and area of highland Kimchi cabbage.

자색 양배추 물김치의 이화학적$\cdot$관능적 특성에 관한 연구

양윤형,박소현,안성미,김경민,김미리,Yang Yun-Hyoung,Park So-Hyun,Ann Sung-Mi,Kim Kyoung-Min,Kim Mee-Ree 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.5

Physicochemical and sensory properties of Mul-Kimchi(warery Kimchi) prepared with red cabbage was compared with those of Chinese cabbage or white cabbage. Acidity and turbidity of red cabbage Mul-Kimchi were somewhat higher than those of Chinese cabbage one, which was due to higher soluble solid content in red cabbage Mul-Kimchi. Hunter color a value of red cabbage Mul-kimchi was very much higher than that of Chinese or white cabbage, which was consistent with the data of anthocyanin content. Free radical scavenging activity was much higher in red cabbage Mul-kimchi than in Chinese or white cabbage one. Red cabbage Mul-kimchi had higher values of hardness, fracturability and chewiness during fementation, compared with those of Chinese or white cabbage one. Sensory results showed that there was no difference in overall acceptability among three kinds of Mul-kimchi, although red cabbage one has higher scores of appearance and color than others. Best to the results of this study, it is suggested that red cabbage is a good ingredient for Mul-kimchi.

Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea

Chae Seung-Hun,Min Sung Gi,Moon Hyeon-Woo,Jung Young Bae,Park Sung Hee,Seo Hye-Young,구강모 한국원예학회 2024 Horticulture, Environment, and Biotechnology Vol.65 No.1

Kimchi cabbage is a cool-season plant, but it is grown year-round to meet the high demand for kimchi production. Understanding the plant’s seasonal characteristics is crucial for ensuring consistent quality. However, kimchi cabbages are grown in diverse locations with varied growing conditions and soil types, which creates an obstacle for producing uniform kimchi. To address this issue, we conducted research on sensorial-related metabolites and glucosinolates to char acterize kimchi cabbages from four seasons in the Republic of Korea. Our fi ndings revealed that fall and winter-grown kimchi cabbages had higher levels of compatible solutes (proline and sucrose) compared to those from spring and sum mer. These diff erences are likely due to low temperatures after the heading stage and freezing soil that induces drought stress. Additionally, extensive pest damage in the spring and summer increased the bitterness of kimchi cabbage, which may be attributed to neoglucobrassicin. These kimchi cabbage characteristics were confi rmed with fi ve cultivars grown in Naju, Jeollanam Province, for the spring and fall seasons. Our study suggests that kimchi cabbages grown in spring and summer have similar metabolite levels and increasing temperature regimes, a trend also found in fall/winter-grown kimchi cabbages. This study is the fi rst attempt to characterize kimchi cabbage attributes grown during four diff erent seasons.

김장용 배추 구매방식에 대한 결정요인 분석

윤진우,강석주,최종산 한국식품유통학회 2019 食品流通硏究 Vol.36 No.1

The purpose of this study is to identify characteristics and behaviors of consumers purchasing salted and fresh Chinese cabbage and to provide marketing implication to cabbage related-stakeholders. Of agri-food purchasing data collected by the Rural Development Administration targeting the total 1,495 consumers in 2016, the data reflecting November and December(kimchi-making season) were used for the analysis. A multinomial logit analysis was conducted to compare the purchase of fresh cabbage, purchase of salted cabbage, and non-purchasing cabbage. The study found that the age group was the common and influential factors in purchase possibility of both fresh and salted cabbage. While factors influencing the purchase possibility of fresh cabbage were the experience of packaged kimchi, household’s income, full-time housewife and the number of family members, factors doing the purchase possibility of salted cabbage were the rice purchase experience and residential area. Consumers who have experience purchasing packaged kimchi and high-income are less likely to purchase fresh cabbage. Considering the recent tendency to pursue simple and easy-to-consume, Purchase of fresh cabbage that requires more time, labor and space than salted cabbage will be reduced. It is expected that the number of consumers who use salted cabbages for kim-jang will be increased. Therefore, cabbage farmers and salted cabbage makers need to cope with changing consumer lifestyles and consumption trends with rapid delivery service, reduction of distribution channels, quality improvement and safety of salted cabbage.

부추김치와 배추김치 발효양상

안순철,김태강,이헌주,오윤정,이정숙 한국미생물학회 2001 미생물학회지 Vol.37 No.3

배추김치와 부추김치의 발효양상을 비교하기 위해 $20^{\circ}C$와 $10^{\circ}C$로 나누어 발효과정 중의 총 균수, 젖산균 수, pH 및 총 당함량을 비교 분석하였다. $20^{\circ}C$에서 발효한 배추김치의 경우 총 균수와 Leuconastoc속과 Lactobacillus속 젖산균 모두 발효 초기인 2일째에 최대에 도달하다가 그 이후에는 점점 감소하였다. 그러나 $20^{\circ}C$에서 발효한 부추김치의 경우에는 Leucanostoc속은 발효 3일째에 최대에 도달한 후 점차 감소하였지만 Lactobacillus속은 발효 15일 이후까지 그 균수가 유지되었다. $10^{\circ}C$에서 발효한 경우에는 배추김치, 부추김치 모두 $20^{\circ}C$에서 발효한 경우보다 Leuconostoc속과 Lactobacillus 속의 균수가 서서히 중가하다가 감소하였다. pH 변화는 배추김치 경우에는 3일 후에 적숙기 김치의 pH인 4.2 부근에 도달한 후 발효 5일째에 3.5 까지 낮아져 그 후에도 계속 유지되었으나 부추김치의 경우에는 발효 10일째까지 적숙기 김치의 pH인 4.2 이상으로 유지되었다. $10^{\circ}C$의 경우 배추김치는 6일 후 pH 4.2 정도였으나 부추김치는 24일 후에도 pH 4.2 이상으로 유지하였다. 발효 기간에 따른 총 환원당의 함량은 배추김치와 부추김치 모두에서 발효초기부터 발효가 진행됨에 따라 계속적으로 감소하였지만 $10^{\circ}C$에서 발효한 부추김치의 경우에는 감소정도가 매우 완만하였다. 이상의 결과로부터 부추김치가 배추김치보다 젖산균의 종식이 더디어 배추김치에 비해 발효가 서서히 진행됨을 알았다. For the comparison of fermentation pattern of leek kimci with chinese cabbage kimchi, the changes of total viable cell number, Leuconostoc sp. bacteria, Lactobacillus sp. bacteria, pH and total sugar content of twotypes kimchies were investigated during fermentation at $20^{\circ}C$ and $10^{\circ}C$. In chinese cabbage kimchi at $20^{\circ}C$ fermentaion, the numbers of total viable cell, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria reachedthe maximum level on 2nd day and reduced slowly. But in leek kimchi, the maximum numbers of total via-ble cells, Leuconostoc sp. bacteria and Lactobacillus sp. bacteria were obtained after 3 days fermentation,and the cell number of Lactobacillus sp. maintained at the maximum level oyer 15 days. At $10^{\circ}C$ fer-mentation, in both kimchies, the viable cell number of lactic acid bacteria more slowly increased anddecreased than at $20^{\circ}C$. The pH of chinese cabbage kimchi was 4.2 on 3rd day (optimal ripening phase) andmere decreased to 3.5 after 5 days, but in leek kimci the pH 4.2 could be reached after 10 days at $20^{\circ}C$. At $10^{\circ}C$, the optimal ripening pH 4.2 of chinese cabbage kimchi was reached after 6 days, but in leek kimchieven though after 24 days, the pH was maintained oyer 4.3. The total sugar contents of chinese cabbage him-chi and leek kimci were decreased continuously during fermentation. From these results, we know that thefermentation of leek kimchi proceed more slowly than chinese cabbage kimchi by the retardation of lacticacid bacteria growing in leek kimchi.

단기저장 절단배추 김치의 품질 특성

손은지,김상섭,정신교 한국식품저장유통학회 2017 한국식품저장유통학회지 Vol.24 No.2

Cut Kimchi cabbages (3×3 cm) were dipped in the egg shell solution (0.5% egg shell calcium/0.5% citric acid solution) and stored in the low-density polyethylene (LDPE) film bag at 4℃ for 2 weeks. Using this cut Kimchi cabbage, kimchi was prepared and their physicochemical qualities were investigated. Moreover, their sensory qualities were compared with Kimchi prepared with normal Kimchi cabbages. Egg shell calcium pretreatment (ET) showed the lower weight loss of cabbages than non-treatment (NT), and soluble solid compounds were decreased in all samples. Titratable acidity showed no statistical difference. After making a kimchi using cut Kimchi cabbages stored for 2 weeks no statistical differences in soluble solids and titratable acidities of kimchi stored for 7 days were shown. As a result of sensory test, preference of color was decreased and salted condition of control was the most significantly decreased. Pickled seafood odor of kimchi showed statistical difference, compared with the control. Crispness decreased in all samples. On the other hand, salty flavor and pickled seafood flavor were increased, fresh cabbage flavor, bitter flavor and carbonic flavor were decreased. Overall sensory quality of cut Kimchi cabbage (ETK) didn’t show significant difference compare with kimchi prepared with normal cabbage (CON). It is possible to make kimchi with approvable sensory quality using cut Kimchi cabbage treated with egg shell calcium.

Brining Property and Antimutagenic Effects of Organic Chinese Cabbage Kimchi

Park, Woon-Young,Park, Kun-Young The Korean Society of Food Science and Nutrition 1998 Preventive Nutrition and Food Science Vol.3 No.3

Brining property and antimutagenic effects of organically cultivaged Chinese cabbage kimchi (OC kimchi) and common Chinese cabbage imchi (CC kimchi) were studied. The salt absorption rate of leaves was faster than that of stems of the Chinese cabbages. Due to the large portion of leaf in organic Chinese cabbage, organic Chinese cabbage(OC) was much faster in terms of salt absorption rate than common Chinese cabbage(CC). The antimutagenic effects of methanol extracts of CC kimchi and OC kimchi were studied against aflatoxin B1(AFB1) using Ames test on Samonella typhimurium TA 100 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) using SOS chromotest. Methanol extract from 6 -day fermented OC kimchi at 15 $^{\circ}C$ showed 80% inhibition rate against the indirect mutage, aflatoxin B1 induced mutagenicit where as that from 6-day fermented CC kimchi at 15 $^{\circ}C$ showed 54% inhibition rate in the Ames test. Methanol extracts from 6-day fermented CC kimchi and OC kimchi showed 27 % and 58 % inhibition rate against direct mutagen , N-methyl-N'-nitro-N-nitrosoguanidine induced mutagenicity, respectively in SOS chormotest, thus OC kimchi exhibited higher antimutagenic activity than kimchi.