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Changes of S-Adenosyl-L-Methionine (SAM) in Kimchi Using Different Raw Materials  

Lee, Myung-Ki (Korea Food Research Institute)
Lee, Hyun-Jung (Korea Food Research Institute)
Park, Wan-Soo (Korea Food Research Institute)
Koo, Kyung-Hyung (Korea Food Research Institute)
Kim, Young-Jin (Korea Food Research Institute)
Jang, Dai-Ja (Korea Food Research Institute)
Suh, Joo-Won (Department of Biological Science, Myungji University)
Publication Information
Korean Journal of Food Science and Technology / v.41, no.4, 2009 , pp. 417-422 More about this Journal
Abstract
The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to find the best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and the diverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at the beginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward the similar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A), which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM content of Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best time of fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study, the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidity showed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and other materials improved the levels of SAM in the Kimchi.
Keywords
S-Adenosyl-L-methionine; SAM; Kimchi;
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