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http://dx.doi.org/10.3746/jkfn.2003.32.2.161

Effect of Water Extracts of Shellfish Shell on Fermentation and Calcium Content of Kimchi  

김미정 (신성대학교 호텔식품계열)
김미향 (대구가톨릭대학교 식품산업학부)
김순동 (대구가톨릭대학교 식품산업학부)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.32, no.2, 2003 , pp. 161-166 More about this Journal
Abstract
This study attempted to fortify Kimchi with water extracts of shells of shellfishes (corb shell, short neck clam, taste clam, ark shell, top shell, oyster) as natural resource of calcium. Kimchi added with the shell extracts in 5% were fermented at 1$0^{\circ}C$ with measurements in chemical, microbiological and sensory qualities. Calcium content of shellfish shells before water extraction was in the range of 25.57~38.78%. Kimchi added with the extracts showed higher pH, lower acidity, lower total aerobic bacterial count and higher lactic acid bacteria count compared to control Kimchi without any addition. After 7 day fermentation the Kimchi added with the extracts also showed higher ash and calcium contents compared to control products (3.3~5.0 vs. 2.8~3.0% and 300~376 vs. 70~95 mg%). Kimchi with oyster shell extract gave the most pronounced effect in ash and calcium contents. The addition of extract made Kimchi crisper and less sourer oganoleptically. In the overall acceptability, the Kimchi fortified with the shell extracts were better than control after 14 day fermentation.
Keywords
calcium; Kimchi; shellfish shell; water extracts;
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Times Cited By KSCI : 1  (Citation Analysis)
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