시판 김치 양념의 품질특성

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.