Fig. 1. Changes of reducing sugar amounts in 3 different kimchi during fermentation for 8 weeks at 4℃.
Fig. 2. Changes of amino nitrogen amounts in 3 different kimchi during fermentation for 8 weeks at 4℃.
Table 1. Recipes of Korean radish Kimchi and seafood kimchi using in this study (g)
Table 2. Changes in chemical properties of 3 different kimchi during fermentation for 8 weeks at 4℃
Table 3. Changes in lactic acid bacteria of 3 different kimchi at 3 different ripening stages
Table 4. Preference sensory test of 3 different kimchi during fermentation for 8 weeks at 4℃
참고문헌
- Ahn Y, Lee G. Korea Traditional kimchi. Gyomunsa, Paju, Korea (2011)
- AOAC. Official Method of Analysis of AOAC Intl. 18th ed. Method 947.05. Association of Official Analytical Chemists, Arlington, VA, USA (1996)
- Chang MJ, Kim MH. Fermentation property of Chinese cabbage kimchi by fermentation temperature and salt concentration. J. Korean Soc. Appl. Biol. Chem. 43: 7-11 (2000)
- Cheigh H. Critical review on biochemical characteristics of kimchi (Korean fermented vegetable products). J. East Asian Soc. Diet Life 5: 89-101 (1995)
- Choi YJ, Jang MS, Lee MA. Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation. Food Sci. Biotech. 25: 1369-1377 (2016) https://doi.org/10.1007/s10068-016-0214-4
- Hwang ES, Kim HS, Soo Hyun Kim SH, Ko HJ, Lee MY, Yoon EK. Quality and sensory characteristics of commercial kimchi according to sodium contents. Korean J. Food Sci. Technol. 8: 413-417 (2016)
- Hwang SY, Park SH, Kang GO, Lee HJ, Bok JH. The physicochemical changes and sensory characteristics of kimchi added with the mashed red pepper. J. Korean Soc. Food Cult. 20: 221-231 (2005)
- Jang MS, Park HY, Nam KH, Nam HG. Nutrient composition and sensory characteristics of Seokbakji supplemented with seafood. Korean J. Food Sci. Technol. 45: 605-612 (2013) https://doi.org/10.9721/KJFST.2013.45.5.605
- Jang MS, Park HY, Park JI, Byun HS, Kim YK, Yoon HD. Analysis of nutrient composition of Baechu kimchi (Chinese cabbage kimchi) with seafoods. Korean J. Food Preserv. 18: 535-545 (2011) https://doi.org/10.11002/kjfp.2011.18.4.535
- Kim S. Salting and fermentation of kimchi. J. Food Sci. Technol. 9: 187-196 (1997)
- Kim MR, Rhee HS. Decrease of pungency in "radish kimchi" during fermentation. J. Food Sci. 58: 128-131 (1993) https://doi.org/10.1111/j.1365-2621.1993.tb03226.x
- Lee MA, Seo HY, Yang JH, Jang MS. Effect of squid and octopus on the quality characteristics of kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 42: 2004-2011 (2013) https://doi.org/10.3746/jkfn.2013.42.12.2004
- Lim JH, Park SS, Jeong JW, Park KJ, Seo KH, Sung JM. Quality characteristics of kimchi fermented with abalone or sea tangle extracts. J. Korean Soc. Food Sci. Nutr. 42: 450-456 (2013) https://doi.org/10.3746/jkfn.2013.42.3.450
- Lim S, Kim BO, Kim SH, Mok C, Park YS. Quality changes during storage of kochujang treated with heat and high hydrostatic pressure. J. Korean Soc. Food Sci. Nutr. 30: 611-616 (2001)
- Mheen TI, Kwon TW. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
- Miller GL. Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem. 31: 426-428 (1959) https://doi.org/10.1021/ac60147a030
- Ministry of Maritime Affairs and Fisheries. Statistical Yearbook Maritime and Fisheries of 2015. Ministry of Maritime Affairs and Fisheries. Sejong, Korea. (2015)
- Nam HG, Jang MS, Seo KC, Nam KH, Park HY. Changes in the taste compounds of kimchi with seafood added during its fermentation. Korean J. Food Preserv. 20: 404-418 (2013) https://doi.org/10.11002/kjfp.2013.20.3.404
- Park SH, Lee JH. The correlation of physico-chemical characteristics of kimchi with sourness and overall acceptability. Korean J. Food Cookery Sci. 21: 103-109 (2005)
- Park S, Lim H. Effects of red pepper, salt-fermented anchovy extracts and salt concentration on the tastes of kimchi. J. Korean Soc. Food Sci. Nutr. (2003)
- Park SY, Lim HK, Park SG, Cho MJ. Quality and preference changes red sea cucumber (Stichopus japonicus) kimchi during storage period. J. Korean Soc. Appl. Biol. Chem. 55: 135-140 (2012) https://doi.org/10.3839/jabc.2011.071
- Rural Development Administration. Glossary of Traditional Local Food. Rural Development Administration. Jeonju, Korea. (2015)
- Sung JM, Choi HY. Effects of Alaska Pollack addition on the quality of kimchi (Korean salted cabbage). Korean J. Food Preserv. 16: 772-781 (2009)
- Woo M, Cho JR, Kim M, Jo MS, Choi EJ, Sung YO. Physicochemical characteristics of seafood-added kimchi during fermentation and its sensory properties. J. Korean Soc. Food Sci. Nutr. 41: 1771-1777 (2012) https://doi.org/10.3746/jkfn.2012.41.12.1771
- Yoo MJ, Kim HR, Chung HJ. Changes in physicochemical and microbiological properties in low-temperature and long-term fermented kimchi during fermentation. J. Korean Soc. Food Cult. 16: 431-441 (2001)