Effect on Kimchi characteristics of varying salt and seasonings and storage durations

Abstract

Effect on Kimchi characteristics of varying salt and seasonings and storage durations

Yi, Sang Hwa Abstract

The purpose of this study is to find ways to reduce the sodium content ofkimchi while taking into account manufacturing practices and storage duration. To achieve them, a two-part study was designed. First, we did a survey about homemade kimchi in 6 major cities; Seoul, Daejeon, Daegu, Kyungju, Jeonju, Pusan. Second we survey about commercial kimchi in 6 major brand kimchil. We analyzed and compared the salinity, pH and orgarinic acid of homemade Kimchi with commercial Kimchi (Part 1). Third, we made kimchi and analyzed and compared the salinity, pH and organic acid, ICP-OES of Control kimchi and Experimental kimchi. Before made kimchi, a literature review of recipes for kimchi was done. Kimchi was then manufactured according to 2 recipes and stored at 10 ℃ for 7 days Salinity, pH and organic acid (%) was analyzed. Sodium and potassium was analyzed by using ICP-OES. As a result, there was not significant between Control group (C) and Experimental-1 (E-1) group. But the salinity of the Experimental-2 (E-2) group decreased by 30% compared to the C group. The organic acid content of the E-2 group of declined sharply in the five days. Therefore, to the E-2 will have to be changed somehow to find a way to prevent degradation during storage. The homemade kimchi had higher levels of sodium than manufactured kimchi.