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http://dx.doi.org/10.3746/jkfn.2013.42.12.2004

Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation  

Lee, Mi-Ai (World Institute of Kimchi)
Seo, Hye-Young (World Institute of Kimchi)
Yang, Ji-Hee (World Institute of Kimchi)
Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research and Development Institute)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.42, no.12, 2013 , pp. 2004-2011 More about this Journal
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.
Keywords
Kimchi; seafood; physicochemical characteristics; squid; octopus;
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Times Cited By KSCI : 22  (Citation Analysis)
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