자가제조 배추김치와 시판 김치의 이화학적 품질 실태 조사

Abstract

In order to develop and propagate the consumption of low sodium kimchi to prevent high sodium related diseases, the salinity, pH and acidity of cabbage(Bachu) kimchi obtained from 6 big cities (homemade) (Pusan, Daegoo, Kyungjoo, Daegoo, Jeonjoo, Daejeon, and Seoul) and 6 commercial manufacturers (A~F) were measured and compared. The salinity was significantly (p<0.05) higher in homemade (3.03%±0.60: 1.79~4.40) kimchi than in commercial (2.38%±0.60:1.04~2.87) kimchi. Also, the salinity was significantly (p<0.05) higher in Pusan (3.45±0.60%) kimchi than in Kyungjoo (3.11±0.39), Daegoo (3.19±0.42), Jeonjoo (2.98±0.32), and Daejeon (3.00±0.38) kimchi or Seoul (2.52±0.46%) kimchi. However, there was no significant difference (p<0.05) in the salinity of the 6 different commercial kimchi. Related to this result, pH of kimchi from homemade and commercial was 4.40±0.29(3.72~6.03) and 5.45±0.76(4.23~6.35), acidity of kimchi from homemade and commercial were 0.99±0.30%(0.28~2.17) and 0.45±023±(0.17~0.93), respectively. The results of the current study suggest that homemade kimchi was over fermented compared to commercial kimchi. Moreover, the current study provides evidence that we may need to manufacture low sodium kimchi because all of the homemade kimchi, especially Pusan and Daegoo kimchi and commercial brand kimchi, contained greater than 2% salinity.