소금을 함초 분말로 대체한 저염 김치의 품질특성

Abstract

This study was carried out to investigate the quality characteristics of low-salt kimchi with salt partially replaced bySalicornia herbacea L. powder (SH). We prepared kimchi with seasonings in which salt was replaced by 0% (S00), 10%(S10), 20% (S20) and 30% (S30) SH. The salinity level of kimchi was about 1%, and there was no significant differencebetween the experimental groups. Although lactic acid bacterial numbers of kimchi replaced with SH (S10~S30) increasedsignificantly compared to those of control (S00), the pH and titratable acidity of kimchi replaced with SH were notsignificantly different. Hardness of kimchi tended to increase as fermentation progressed and with SH addition. The resultsof the sensory evaluation corroborated the physicochemical characteristics. Furthermore, the sensory characteristics ofkimchi were not significantly different upon addition of SH. The physicochemical and sensory characteristics of kimchi werenot significantly different despite replacement of salt in kimchi seasoning by SH up to 10%.