지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
오류제보하기
The preparation of commercial, low-salinity kimchi needs to be carefully monitored to maintain the taste of kimchi. To address this, the taste profiles of three brands of commercial kimchi were examined using a taste sensing system, as well as a sensory evaluation. The average sensory score (4.3/9.0) in the overall taste of low-salinity kimchi (A', B', and C') was significantly lower than that (5.1/9.0) of conventional kimchi (A, B, and C). The explanation for the result of A' seemed to be its decrease in saltiness (3.51) and increase in bitterness (8.55) compared to those (6.55 and 7.65, respectively) of A. In B', the saltiness (4.25) and the overall taste (3.7) were significantly decreased compared to B (6.23 and 4.8, respectively). Interestingly, no significant difference was observed in the overall taste (5.1) and saltiness (6.70) of C' when compared to C (5.3 and 6.46, respectively), confirming that salinity is a crucial factor in determining overall taste. Consistent with this finding, the overall taste of low-salinity kimchi correlated positively with its saltiness (>0.98) and umami (>0.82). These results advocate the careful determination of salinity required to maintain the taste of conventional kimchi in preparing low-salinity kimchi, while also pointing towards the need to develop effective taste enhancers for supplementing overall taste.
목차
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참고문헌 (25)
참고문헌 신청
Bibbns-Domingo K / 2010 / Projected effect of dietary salt reductions on future cardiovascular disease / N. Engl. J. Med 362:590~599
조인영 / 2005 / 미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화 / 한국식생활문화학회지 20(3):305~314
Ha JO / 2000 / Na-binding capacity of alginate and development of sea tangle added kimchi / J. Korean Soc. Food Sci. Nutr 29:995~1002
He FJ / 2002 / Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health / J. Hum. Hypertens 16:761~770
He FJ / 2006 / Importance of salt in determining blood pressure in children : Meta-analysis of controlled trials / Hypertension 43:393~398
조인영 / 2005 / 미삼과 오미자즙을 첨가한 저염도 배추김치의 특성변화 / 한국식생활문화학회지 20(3):305~314
Ha JO / 2000 / Na-binding capacity of alginate and development of sea tangle added kimchi / J. Korean Soc. Food Sci. Nutr 29:995~1002
He FJ / 2002 / Effect of modest salt reduction on blood pressure: a meta-analysis of randomized trials. Implications for public health / J. Hum. Hypertens 16:761~770
He FJ / 2006 / Importance of salt in determining blood pressure in children : Meta-analysis of controlled trials / Hypertension 43:393~398
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