Abstract
This study aimed to evaluate the physicochemical and microbiological quality of
kimchi seasoning products purchased from an online shopping mall, using cluster
analysis to inform consumers about the quality of commercial kimchi seasoning
and enable them to make informed purchasing decisions. The clusters were
classified into four groups: CKS02 to 03 (group I), CKS04 to 05 (group II),
CKS07 to 09 (group III), and others (CKS01, CKS06, and CKS10) (group IV).
Principal component analysis (PCA) validated the cluster characteristics and a
strong correlation between the moisture content in group I, salinity in group
II, capsaicinoids content in group III, and pH in group IV. Highly significant
correlations were observed between the L (lightness) and b (yellowness) values,
solid and moisture content, and viscosity and solid content of kimchi seasoning.
The findings of this study provide information on the baseline quality of
commercially available seasoning products, and it is expected that items with a
high correlation among the seasoning qualities can be used as management
indicators to ensure consistency.
Funder
Korea Institute of Planning and Evaluation for Technology
in Food, Agriculture, Forestry and Fisheries
Ministry of Agriculture, Food and Rural
Affairs
Publisher
The Korean Society of Food Preservation
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