Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation

문어와 오징어의 첨가량에 따른 배추김치의 숙성 중 품질특성에 미치는 영향

  • 이미애 (세계김치연구소 산업기술연구단) ;
  • 서혜영 (세계김치연구소 산업기술연구단) ;
  • 양지희 (세계김치연구소 산업기술연구단) ;
  • 장미순 (국립수산과학원 식품안전과)
  • Received : 2013.08.06
  • Accepted : 2013.09.11
  • Published : 2013.12.31
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Abstract

This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at $4^{\circ}C$ for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.

오징어와 문어의 첨가량을 달리하여 김치를 제조한 후 $4^{\circ}C$에서 56일간 발효시키면서 pH, 산도, 환원당, 휘발성 염기태질소 함량 및 젖산균수의 변화를 측정하였다. pH와 산도는 담근 초기에는 오징어와 문어의 첨가량이 많을수록 pH는 증가하고 산도는 낮은 결과를 보였으나 발효 42일째부터는 오징어와 문어의 첨가량이 높은 처리구의 산도가 높은 결과를 나타내었다. 환원당 함량에서는 오징어와 문어의 첨가량이 높을수록 낮았으며, 발효가 진행됨에 따라 모든 처리군의 환원당 함량은 감소하였다. 휘발성 염기태질소는 김치의 저장기간이 경과함에 염기질소 함량이 증가하는 경향을 나타내었고 오징어와 문어의 첨가량이 증가함에 따라 그 수치가 유의적으로 증가하였다. Leuconostoc sp.와 Lactobacillus sp. 등의 젖산균수는 오징어를 첨가한 김치에서는 오징어의 첨가에 따라서 젖산균의 초기 생성시기를 늦추는 작용을 하였으나 문어를 첨가한 김치에서는 문어의 첨가량이 높은 처리구에서 초기 젖산균수가 급속하게 증가하여 발효후반 김치의 산도에 영향을 준 것으로 사료된다. 따라서 본 연구결과는 오징어와 문어를 첨가한 배추김치를 상품화연구의 기초 자료로 활용이 가능할 것으로 보이고, 수산물김치가 대중화가 되기 위해서 김치에 첨가되는 수산물의 전처리에 대한 더 많은 연구가 필요할 것으로 사료된다.

Keywords

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