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감잎, 뽕잎 및 댓잎의 추출물 및 세절물을 김치에 첨가하여, 김치의 발효 및 관능적 특성에 미치는 영향을 알아보았다. 먼저 감잎, 뽕잎 및 댓잎의 추출물을 제조하여 추출물의 총 폴리페놀 함량과 DPPH 전자공여능 및 유산균 증식 저해활성을 조사하였다. 감잎 추출물이 뽕잎 추출물과 댓잎 추출물보다 총 폴리페놀 함량과 DPPH 전자공여능이 가장 높았고, 유산균의 생육을 더 크게 저해하는 것으로 확인되었다. 감잎, 뽕잎 및 댓잎의 세절물을 김치에 첨가하여 담근 14일 후의 관능평가 결과, 감잎 세절물 0.3%를 첨가한 김치에서 색, 풍미, 조직감 및 전체적인 기호도가 유의적으로 높게 나타났다(p<0.05). 또, 감잎 세절물과 감잎 추출물 0.3%를 첨가하여 제조한 김치의 담근 당일과 담근 14일 후의 pH와 산도의 변화량(ΔpH, ΔTA)을 계산한 결과, 감잎 세절물에서 유의적으로 적은 변화량을 보였다(p<0.05). 또한, 담근 14일 후의 감잎 세절물 0.3% 첨가한 김치에서 총 폴리페놀 함량과 DPPH 전자공여능이 유의적으로 높게 나타났다(p<0.05). 김치 제조 시 감잎 세절물 0.3%의 첨가가 김치의 숙성 중 pH, 총산도의 변화, DPPH 전자공여능, 총 폴리페놀 함량 및 관능평가에는 큰 영향을 미치는 것으로 나타났다.
The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.
The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.
권호기사
참고문헌 (42건) : 자료제공( 네이버학술정보 )
| 번호 | 참고문헌 | 국회도서관 소장유무 |
|---|---|---|
| 1 | Bang BH, Seo JS, Jeong EJ. 2008. A method for maintaining good kimchi quality during fermentation. Korean J Food Nutr 21: 51-55. | 미소장 |
| 2 | Lee MK, Rhee KK, Jang DJ. 2007. A survey of research papers on Korean kimchi and R&D trends. Korean J Food Culture 22: 104-114. | 미소장 |
| 3 | Jo JS, Hwang SY. 1998. Standardization of kimchi and related products (2). Korean J Dietary Culture 3: 301-307. | 미소장 |
| 4 | Effects of Ingredients on the Its Quality Characteristics during Kimchi Fermentation | 소장 |
| 5 | Park SH, Lee JH. 2006. Consumer acceptance and sensory characteristics of kimchi prepared with different kinds of subsidiary ingredients. Korean J Food Cookery Sci 22: 370-378. | 미소장 |
| 6 | Kang KS, Park KY, Cho EJ, Rhee SH. 1999. In vitro anticancer effect of Chinese cabbage kimchi fractions. J Korean Soc Food Sci Nutr 28: 1326-1331. | 미소장 |
| 7 | Cheigh HS, Hwang JH. 2000. Antioxidative characteristics of kimchi. Food Ind Nutr 5: 52-56. | 미소장 |
| 8 | Kim MJ, Kwon MJ, Song YO, Lee EK, Youn HJ, Song YS. 1997. The effect of kimchi on hematological and immunological parameters in vivo and in vitro. J Korean Soc Food Sci Nutr 26: 1208-1214. | 미소장 |
| 9 | Lee KE, Choi UH, Ji GE. 1996. Effect of kimchi intake on the composition of human large intestinal bacteria. Korean J Food Sci Technol 28: 981-986. | 미소장 |
| 10 | Lee JJ, Jeong YK. 1999. Cholesterol-lowering effect and anticancer activity of kimchi and kimchi ingredients. Korean J Life Sci 9: 743-752. | 미소장 |
| 11 | Park BH, Cho HS, Oh BY. 2002. Phycochemical characteristics of kimchi treated with chitosan during fermentation. Korean J Human Ecol 5: 85-93. | 미소장 |
| 12 | Kwon MJ, Chun JH, Song YS, Song YO. 1999. Daily kimchi consumption and its hypolipidemic effect in middle-aged men. J Korean Soc Food Sci Nutr 28: 1144-1150. | 미소장 |
| 13 | Park CS, Kim ML. 2006. Functional properties of Angelica gigas Nakai leave (AGL) extract and quality characteristics of mumalangi kimchi added AGL. Koeran J Food Cookery Sci 23: 728-735. | 미소장 |
| 14 | Paik JE. 2007. Effect of potato on the storage of kimchi. Korean J Food Nutr 20: 421-426. | 미소장 |
| 15 | Rhee SK, Kim DS, Oh SW. 1997. The effect of cocoon silk fibroin hydrolyzate (CSFH) on shelf-life extension of kimchi during fermentation. Agric Chem Biotechnol 40: 541- 545. | 미소장 |
| 16 | Lee SH, Choi JS, Park KN, Im YS, Choi WJ. 2002. Effect of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Korean J Food Preserv 9: 292-297. | 미소장 |
| 17 | Chang KS, Kim MJ, Kim SD. 1995. Effect of ginseng on the preservability and quality of Chinese cabbage kimchi. J Korean Soc Food Nutr 24: 313-322. | 미소장 |
| 18 | Lee SK, Choi DJ, Kim JG. 2003. The effect of chitosan addition on soybean leaf kimchi fermentation. Korean J Food Preserv 10: 517-521. | 미소장 |
| 19 | Anticancer Effect of Persimmon Leaf Extracts on Korean Gastric Cancer Cell | 소장 |
| 20 | Roh YK, Park SH, Jang SH, Sung JJ. 2000. Analysis of components and leaves yield by cultivar for persimmon leaf tea. Korean J Food Postharvest Sci Technol 7: 99-102. | 미소장 |
| 21 | Park SK, Kang SG, Chung HJ. 1994. Effect of essential oil in astringent persimmon leaves on kimchi fermentation. Kor J Appl Microbiol Biotechnol 22: 217-221. | 미소장 |
| 22 | Antimicrobial Activities of Ethanol Extracts from Korean Bamboo Culms and Leaves | 소장 |
| 23 | Shin MK, Han SH. 2002. Effects of methanol extract from bamboo (Pseudosasa japonica Makino) leaves extract on lipid metabolism in rats fed high fat and high cholesterol diet. Korean J Dietary Culture 17: 30-36. | 미소장 |
| 24 | Chemical Components and Physiological Activities ofBamboo (Phyllostachys bambusoides Starf) Extracts Prepared with Different Methods | 소장 |
| 25 | Lee WC, Kim AJ, Kim SY. 2003. The study on the functional materials and effects of mulberry leaf. Food Sci Ind 36: 2-14. | 미소장 |
| 26 | Chung DK, Yu R. 1995. Antimicrobial activity of bamboo leaves extract on microorganisms related to kimchi fermentation. Korean J Food Sci Technol 27: 1035-1038. | 미소장 |
| 27 | Shin SM, La SH, Choi MK. 2007. A study on the quality characteristics of kimchi with mulberry leaf powder. Korean J Food Nutr 20: 53-62. | 미소장 |
| 28 | Jung KM, Kang GH, Kwon MK, Song IK, Cho DH, Chou TD. 2004. Chemical components and antioxidant of persimmon leaves. Korean J Food Preserv 11: 175-181. | 미소장 |
| 29 | Effect of Soaking of Sub-ingredients on Odor and Fermentation Characteristics of Kimchi | 소장 |
| 30 | Heo JC, Park JY, An SM, Lee JA, Yun CY, Shin HM, Kwon TK, Lee SH. 2006. Anti-oxidant and anti-tumor activities of crude extracts by Gastrodia elata blum. Korean J Food Preserv 13: 83-87. | 미소장 |
| 31 | Resveratrol Extraction from Grape Fruit Stem andits Antioxidant Activity | 소장 |
| 32 | Kim DY. 2001. Research on elaboration and revision of KS standards and assessment criteria of certification for processed foods and traditional food standards in 2001. Korea Institute of Science and Technology Information, Chungnam, Korea. | 미소장 |
| 33 | Moon SH, Park KY. 2000. Antioxidative effect of persimmon leaves. Korean J Food Nutr 13: 53-58. | 미소장 |
| 34 | Oh HM, Kim MK. 2001. Effect of dried leaf powders, water and ethanol extracts of persimmon and green tea leaves on lipid metabolism and antioxidative capacity in 12- month-old rats. Korean J Nutr 34: 285-298. | 미소장 |
| 35 | Ahn SI, Heuing BJ, Son JY. 2007. Antioxidative activities and nitrite-scavenging abilities of some phenolic compounds. Korean J Food Cookery Sci 23: 19-24. | 미소장 |
| 36 | The Antioxidative Effects of the Water-Soluble Extracts of Plants Used as Tea Materials | 소장 |
| 37 | Park BH, Back KY, Lee SI, Kim SD. 2008. Quality and antioxidative characteristics of Cudrania tricuspidata leaves tea. Korean J Food Preserv 21: 461-468. | 미소장 |
| 38 | Kim SI, Sim KH, Ju SY, Han YS. 2009. A study of antioxidative and hypoglycemic activity of omija (Schizandra chinensis Baillon) extract under variable extract conditions. Korean J Food Nutr 22: 41-47. | 미소장 |
| 39 | Effect of Kimchi ingredients on the growth of pathogenic and lactic acid bacteria | 소장 |
| 40 | Lim YS, Park KN, Bae MJ, Lee SH. 2001. Antimicrobial effects of ethanol extracts of Pinus densiflora Sieb. et zucc on lactic acid bacteria. J Korean Soc Food Sci Nutr 30: 1158-1163. | 미소장 |
| 41 | Choi AR, Park DI, Son MH, Kim SY, Jang JB, Chae HJ. 2010. The effects of deodorizing plants on the odor and fermentation characteristics of kimchi. Korean J Food Sci Technol 42: (in press). | 미소장 |
| 42 | Kim KM, Kim SD. 2003. Fermentation characteristics of kimchi treated with different method of green tea water extracts. Korean J Food Preserv 10: 354-359. | 미소장 |
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