Quality and sensory characteristics of commercial kimchi according to sodium contents

황은선,; 김효성,; 김수현,; 고현주,; 이미영,; 윤은경,

doi:10.9721/kjfst.2016.48.5.413

Cited by 3 publications

(4 citation statements)

References 17 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Despite the increased need for producing sodium‐reduced kimchi, this has been investigated by only a few studies (Choi, Beuchat, Perkins, & Nakayama, ; Hwang et al., ; Yu et al., ). Choi et al.…”

Section: Introductionmentioning

confidence: 99%

“…Hwang et al. () compared fermentation and sensory quality differences of 21.6% sodium‐reduced kimchi with commercial kimchi. The authors observed sodium‐reduced kimchi being preferred over commercial kimchi.…”

Section: Introductionmentioning

confidence: 99%

“…Despite the increased need for producing sodium-reduced kimchi, this has been investigated by only a few studies (Choi, Beuchat, Perkins, & Nakayama, 1994;Hwang et al, 2016;Yu et al, 2012). Choi et al (1994) investigated the fermentation and sensory characteristics of kimchi made using brine whose NaCl was partially replaced using potassium chloride (KCl) in various replacement ratios (the highest replacement ratio was 50% reduction).…”

Section: Introductionmentioning

confidence: 99%

“…That is, in some sodium-reduced kimchi samples, rapid growth of lactic acid bacteria and total aerobic microorganisms was observed. Hwang et al (2016) compared fermentation and sensory quality differences of 21.6% sodium-reduced kimchi with commercial kimchi. The authors observed sodium-reduced kimchi being preferred over commercial kimchi.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Investigation on the Intrinsic Potential of Using Potassium Chloride for Partially Replacing NaCl in Kimchi and the Effect of Information on Consumer Acceptance of Sodium‐Reduced Kimchi According to Age

Lee

Kim

2019

Journal of Food Science

View full text Add to dashboard Cite

The high sodium content of kimchi is a contradicting factor from its fame as a healthy food. With the aim of reducing the sodium content of kimchi, the objective of this study was to understand the effect of providing “sodium‐reduced” information on the acceptance of kimchi according to the age of consumption. Six sodium‐reduced kimchi samples, prepared with different percentages of sodium reduction (25% and 50%) and potassium chloride concentration (none, 0.47%, and 0.93%), were compared to control kimchi (2.0% w/v NaCl). Sensory characterization of the samples was obtained using descriptive analysis. A total of 167 kimchi consumers with balanced proportion of the young (below 40) and the old (above 40) evaluated seven kimchi samples in either of the two conditions: blind testing condition or informed testing condition where each of the samples was provided with a label that informed about “sodium reduction percentage” and “whether a salt replacer was used or not.” The results showed that in terms of healthiness perception, Korean female consumers believed that kimchi with a high sodium reduction rate would contribute to health in general, though an unfavorable notion of using a salt replacer was also observed. Also, the results suggested that promoting information about sodium reduction in kimchi would generally increase consumer acceptance. However, this phenomenon was influenced not only by the sample for which the information was provided, but also by the age of consumers with different health interests and kimchi experience. Practical Application The findings of this study showed simply reducing sodium and promoting it with a health claim showed limitation in achieving a high level of sodium reduction, such as a 50% reduction rate, which implied the importance of using supplementary material such as potassium chloride that can fulfill the missing saltiness and flavors of the original product. Promotion of “sodium‐reduced” claims in kimchi generally results in increased consumer acceptance. However, the effectiveness of the information was dependent on which sample was provided and the age of the consumers, among whom health interests and kimchi experience differ.

show abstract

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%