Browse > Article

The Contents of Organic Acids, Nucleotides and Their Related Compounds in Kimchi Prepared with Salted-Fermented Fish Products and Their Alternatives  

Park, Douck-Choun (Korea Food Research Institute)
Kim, Eun-Mi (Korea Food Research Institute)
Kim, Eun-Jin (Faculty of Food and Biotechnology, Pukyong National University)
Kim, Young-Myung (Korea Food Research Institute)
Kim, Seon-Bong (Faculty of Food and Biotechnology, Pukyong National University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 769-776 More about this Journal
Abstract
Organic acids, nucleotides and their related compounds (NRCs) of kimchi prepared with salted-fermented fish products (SFFPs) and their alternatives were analyzed at each optimal fermentation (pH $4.2{\pm}0.2$, acidity $0.6{\sim}0.8%$) during fermentation at 20, 10 and $4^{\circ}C$, respectively. The pH and acidity levels of kimchi sharply decreased and increased, respectively until each optimal fermentation period. The levels of organic acids and NRCs in SFFP kimchi were affected by fermentation temperature and the type of additive. Compared with the control, organic acid levels were slightly higher in kimchi with alternative additives, as were NRC rates in kimchi with hydrolysates of oyster and Alaska pollack. Moreover, slightly higher levels of NRC were observed in kimchi with alternative additives than in kimchi with SFFPs. Consequently, these results show that fermentation temperature and the type of additive (SFFPs and their alternatives) affect not only fermentation, but the levels of organic acids and NRCs in kimchi.
Keywords
kimchi; organic acids; nucleotides; salted-fermented fish products;
Citations & Related Records
Times Cited By KSCI : 1  (Citation Analysis)
연도 인용수 순위
1 Park, W.P. and Kim, Z.U. The effect of salt concentration on kimchi fermentation. J. Korean Agric. Chem. Soc. 34: 295-297 (1991)
2 Kim, D.S., Park, D.C. and Do, J.R. Angiotensin I converting enzyme inhibitory activity of krill (Euphausia superba) hydrolysate. J. Fish. Sci. Technol. 5 : 21-27 (2002)   DOI
3 Kim, H.O. and Rhee, H.S. Studies on the nonvolatile organic acids in kimchis fermented at different temperatures. Korean J. Food Sci. Technol. 7: 74-81 (1975)
4 AOAC. Official Methods of Analysis. 15th ed. Assoc. Offic. Anal. Chem., Inc., VA, USA (1990)
5 Kim, J.I., Choi, J.S., Kim, W.S. and Cheigh, H.S. Studies on identification and composition of nucleosides from mustard leaf and mustard leaf kimchi. J. Korean Soc. Food Sci. Nutr. 29: 796-801 (2000)
6 Park, D.C., Park, J.H., Gu, Y.S., Han, J.H., Byun, D.S., Kim, E.M., Kim, Y.M., and Kim, S.B. Effects of salted-fermented fish products and their alternatives on nitrite scavenging activity of kimchi during fermentation. Korean J. Food Sci. Technol. 32: 942-948 (2000)
7 Choi, S.Y Research literatures on kimchi from 1955 to 1996. Food Ind. Nutr. 1: 88-101 (1996)
8 Kim, S.B., Lee, T.G., Park, Y.B., Yeum, D.M., Kim, O.K., Byun, H.S. and Park, Y.H. Characteristics of angiotensin-I converting enzyme inhibitors derived from fermented fish product, 1. Characteristics of angiotensin-I converting enzyme inhibitors derived from salted and fermented anchovy. J. Korean Fish. Soc. 26: 321-329 (1993)
9 Park, Y.H., Jung, L.H. and Lee, S.S. Physicochemical characteristics of toha-jeot added cabbage kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 30: 426-431 (2001)
10 Cheigh, H.S., Kim, J.I., Min, B.T., Jeon, J.T., Kong, Y.H., Hong, J.J. and Kim, N.Y. Classification and review of the literatures on kimchi (III). Sci. Technol. Kimchi 8: 105-131 (2002)
11 Lee, E.H. and Park, Y.H. Degradation of acid soluble nucleotides and their related compounds in sea foods during processing and storage, 1. Changes of nucleotides during drying process of the anchovy, Engraulis japanica. J. Korean Fish. Soc. 4: 31-41 (1971)
12 Park, S.K., Cho, Y.S., Park, J.R., Moon, J.S. and Lee, Y.S. Changes in the contents of sugar, organic acid, free amino acid and nucleic acid-related compounds during fermentation of leaf mustard-kimchi. J. Korean Soc. Food Nutr. 24: 48-53 (1995)
13 Ryu, J.Y., Lee, H.S. and Rhee, H.S. Changes of organic acids and volatile flavor compounds in kimchis fermented with different ingredients. Korean J. Food Sci. Technol. 16: 169-174 (1984)
14 Ji, C.I., Lee, J.H., Park, D.C., Gu, Y.S., Kim, I.S., Lee, T.G., Jung, K.J., Park, Y.H. and Kim, S.B. Angiotensin converting enzyme inhibitory activity in peptic hydrolysates of cooking discards from anchovy factory ship. Korean J. Food Sci. Technol. 34: 529-532 (2002)
15 Mheen, T.I. and Kwon, T.W. Effect of temperature and salt concentration on kimchi fermentation. Korean J. Food Sci. Technol. 16: 443-450 (1984)
16 Park, W.P. and Kim, Z.U. The effect of seasonings and salted-fermented fish on kimchi fermentation. J. Korean Agric. Chem. Soc. 34: 249-257 (1991)
17 Kim, K.O. and Kim, W.H. Changes in properties of kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation. Korean J. Food Sci. Technol. 26: 324-330 (1994)
18 Kim, M.H., Shin, M.S., Jhon, D.Y., Hong, Y.H. and Lim, H.S. Quality characteristics of kimchis with different ingredients. J. Korean Soc. Food Nutr. 16: 268-277 (1987)
19 CODEX, Proposed draft codex standard for kimchi. Food Ind. Nutr. 1: 22-34 (1996)
20 Park, W.P. and Kim, Z.U. The effect of seasonings and salted-fermented fish on kimchi fermentation. J. Korean Agric. Chem. Soc. 34: 242-248 (1991)
21 Park, D.C., Park, J.H., Gu, Y.S., Han, J.H., Byun, D.S., Kim, E.M., Kim, Y.M., and Kim, S.B. Effects of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of kimchi during fermentation. Korean J. Food Sci. Technol. 32: 920-927 (2000)
22 Choi, S.Y., Lee, M.K., Choi, K.S., Koo, Y.J. and Park, W.S. Changes of fermentation characteristics and sensory evaluation of kimchi on different storage temperature. Korean J. Food Sci. Technol. 30: 644-649 (1998)
23 No, H.K., Lee, S.H. and Kim, S.D. Effects of ingredients on fermentation of chinese cabbage kimchi. J. Korean Soc. Food Nutr. 24: 642-650 (1995)
24 Lee, E.Y., Moon, S.W., Park, W.S. and Choi, S.Y. Comparison of organic acids produced during fermentation of kimchi with lactic acid bacteria. Food Ind. Nutr. 1: 49-79 (1996)