Browse > Article

Fermentation and Quality Characteristics of Kimchi Prepared Using Various Types of Maesil(Prumus mume Sieb. et Zucc)  

Kim, Gyu-Ran (Department of Food Service & Technology, Catholic University of Daegu)
Park, La-Young (Department of Food Service & Technology, Catholic University of Daegu)
Lee, Shin-Ho (Department of Food Service & Technology, Catholic University of Daegu)
Publication Information
Food Science and Preservation / v.17, no.2, 2010 , pp. 214-222 More about this Journal
Abstract
The fermentation and quality characteristics of kimchi prepared using various types of maesil, including freshly sliced maesil (FSM), freshly ground maesil (FGM),and dried maesil powder (MP), were investigated during 25-day fermentation at 10C. The pH value decreased rapidly in the control fermentation but only slowly in maesil-supplemented kimchi. Titratable acidity values changed in the same manner. The addition of maesil significantly inhibited the growth of total aerobes, and lactic acid bacteria during fermentation over 10 days. The color (L, a, and b values) of kimchi did not differ between control and maesil-supplemented kimchi samples regardless of maesil type or concentration. Kimchi hardness did not initially differ among the various samples but decreased during fermentation. However, the hardness of maesil-supplemented kimchi was higher than that of control samples. Thus, kimchi supplemented with either 6% (w/w) MP or 6% (w/w) FGM maintained optimal hardness during fermentation. The antioxidant activity of kimchi was increased in a dose-dependent manner by addition of maesil. Kimchi supplemented with 6% (w/w) FGM showed the highest antioxidant activity. The sensory qualities (taste, flavor, color, and overall acceptability) of FSM-supplemented kimchi were better than those of control samples.
Keywords
maesil; kimchi; fermentation; quality;
Citations & Related Records
Times Cited By KSCI : 11  (Citation Analysis)
연도 인용수 순위
1 Kim, B.J. and Kim, J.H. (1997) Biological screening of 100 plant extracts for cosmetic use (II): antioxidative activity and free radical scavenging activity. Int. J. Cosmet. Sci., 19, 299-307   DOI   ScienceOn
2 Lee, E.H., Nam, E.S. and Park, S.I. (2002) The effect of maesil (Prunus mume) extract on the acid production and growth of yoghurt starter. Korean J. Food Nutr., 15, 42-49   과학기술학회마을
3 Yoshihiro, C., Hiroshi, O., Mayumi, O.K., Kousai, M., Tadahiro, N. and Yuji, K. (1999) Murnefural, citric acid deravative improving blood fluidity from fruit-juice concentrate of Japanese apricot (Prumus mume Sieb. et Zucc). J. Agric. Food Chem. 47, 828-831   DOI   ScienceOn
4 Choi, S.Y., Chung M.J. and Sung, N.Y. (2002) Volatile N-nitrosamine inhibition after intake Korean green tea and Maesil (Prunus mume Sieb. et Zucc) extracts with an amin-rich diet in subjects ingesting nitrate. Food Chemical Toxicology, 40, 949-957   DOI   ScienceOn
5 Han, J.T., Lee, S.Y., Kim, K.N. and Baek, N.I. (2001) Rutin, antioxidant compound isolated from the fruit of Prunus mume. J. Korean Soc. Agric. Chem. Biotechnol., 44, 35-37
6 Shirasaka, N., Kurematsu, A., Kondo, S., Ida, M., Hase, T., Yoshizumi, H. (1999) Isolation and characterization of antioxidative compounds from Ume (Prunus mume) liqueur, J. Japanese Soc. Food Sci. Technol., 46, 792-798   DOI   ScienceOn
7 Park, S.K. (1990) Effect of maesil extracts on the blood components of women badminton players. Korean J. Sports Med., 8, 40-43
8 Bae, J.H., Kim, K.J., Kirn, S.M., Lee, W.J. and Lee, S.J. (2000) Development of the functional beverage containing the Prumus mume extracts. Korean J. Food Sci. Technol., 32, 713-719
9 Park, M.H. (1995) Farm Business Management. 5, 82-96
10 Sheo, H.J., Young, K.E. and Yul, L.M. (1987) Effects of Prunus mume extract on experimentally alloxan induced diabetes in rabbits. J. Korean Soc. Food Nutr., 16, 41-47
11 Cha, H.S., Park, Y.K., Park, J.S., Park, M.W. and Jo, J.S. (1999) Chaonges in firmness, mineral composition and pectic substances of mume (Prunus mume Sieb. et Zucc) fruits during maturation. Korean J. Postharvest. Sci. Technol., 6, 488-494
12 Lim, J.W. and Lee, G.B. (1999) Studies on the antimicrobial activities of Prunus mume. J. East Asian Soc. Dietary Life, 9, 442-451
13 Kim, K.H. and Cho, H.S. (2008) Physicochemical and microbiological properties of skate (Raja kenojei) kimchi on the market. Korean J. Food Culture, 23, 235-242   과학기술학회마을
14 Sheo, H.J., Lee, M.Y. and Chung, D.L. (1990) Effect of Prunus mume extract on gastric secretion in rats and carbon tetrachloride induced liver damage of rabbits. J. Korean Soc. Food Nutr., 19, 21-26
15 Kang, M.Y., Jeong, Y.H. and Eun, J.B. (1999) Physical and chemical characteristics of flesh and pomace of Japanese apricots(Prunus mume Sieb. Zucc). Korean J. Food Sci. Technol., 31, 1434-1439
16 Shim, K.H., Sung, N.K., Choi, J.S. and Kang, K.S. (1989) Chagnes in major components of Japanese apricot during ripening. J. Korean Soc. Food Nutr., 18, 101-108
17 Chang, K.S., Kim, M.J. and Kim, S.D. (1995) Effect of ginseng on the preservability and quality of chinese cabbage kimchi. J. Korean Soc. Food Nutr., 24, 313-322
18 No, H.K., Park, I.K. and Kim, S.D. (1995) Extention of shelf-life kimchi by addition of chitosan during salting. J. Korea Soc. Food Nutr., 24, 932-936
19 Hwang, J.Y., Ham, J.W. and Nam, S.H. (2004) The antioxidant activity of maesil (Prunus mume). Korean J. Food Sci. Technol., 36, 461-464   과학기술학회마을
20 Yi, J.H., Cho, Y. and Hwang, I.K. (1998) Fermentative characteristics of kimchi prepared by addition of different kinds of minor ingredients. Korean J. Soc. Food Sci., 14, 1-10
21 Lee, Y.H. and Rhee, H.S. (1986) The changes of pectic substances during the fermentation of kimchis. Korean J. Soc. Food Sci., 2, 54-58
22 Park, W.P. and Park, K.D. (2004) Effect of whey calcium on the quality characteristics of kimchi. Korean J. Food Preserv., 11, 34-37   과학기술학회마을
23 Lee, H.Y., Paik, J.E. and Han, Y.S. (2003) Effect of powder-type dried alaska pollack addition on the quality of kimchi. Korean J. Soc. Food Cookery Sci., 19, 254-262   과학기술학회마을
24 Chae, M.H. (2005) Production of high-proof Prunus mume liqueur and utilization of Prunus mume liqueur byproducts to foods. Ph.D. Thesis, Catholic University of Daegu, Gyeongsan, Korea.
25 Kim, M.S., Lee, H.J. and Kang, K.O. (2008) Effect of mashed maesil and maesil extract on the fermentation characteristics of kimchi. J. East Asian Soc. Dieteary Life, 18, 226-233   과학기술학회마을
26 Choi, M. Y. and Park, H.J. (2007) Effect of Prunus mume extract on kimchi fermentation. Korean J. Plant Res., 20, 342-347   과학기술학회마을
27 Singleton, V.L., Joseph, A. and Rossi, J. (1965) Clolrimetty of total phenolics with phosphomolibdic-acid reagent. Am. J. Clin. Nutr., 68, 1474-1479
28 Chae, M.H., Cboi, J.S., Park, K.N., Choi, W.J. and Lee, S.H. (2002) Effects of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Korean J. Food Preserv., 9, 292-297   과학기술학회마을
29 Lee, S.H., Choi, J.S., Park, K.N., Im, Y.S. and Choi, W.J. (2002) Effect of Prunus mume Sie. extract on growth of lactic acid bacteria isolated from kimchi and preservation of kimchi. Korean J. Food Preserv., 9, 292-297   과학기술학회마을
30 Blois, M.S. (1958) Antioxidant determination by the use of a stable free radical. Nature, 4617. p1198
31 Cha, H.S., Hwang, B.H., Park, J.S., Park, Y.K. and Jo, J.S. (1999) Changes in chemical composition of mume (Prunus mume Sieb. et Zucc) fruits during maturation. Korean J. Postharvest Sci. Technol., 6. 481-487
32 Lee, S.D., Cho, S.H., Lee, M.H. and Cho, D.J. (1996) Effects of extraction temperature of plum (Japenese Apricote) extract juice by osmosis of yellow sugar. Korean J. Post-Harvest Sci. Technol., 3, 131-136
33 Lee, K.I., Moon, R.J., Lee, S.J. and Park, K.Y. (2001) The quality assessment of doenjang added with Japanese apricot, garlic and ginger, and samjang. Korean J. Soc. Food Cookery Sci., 17, 472-477
34 Park, Y.S. (1998) Effect of Prumus mume extract on the sensory quality and shelf life of cooked rice. Korean J. Soc. Food Sci., 14, 503-508
35 Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428   DOI
36 Hasegawa, M. (1959) Flavonoid of various Prunus species. J. Org. Chem. 24, 408-409   DOI
37 Park, S.I. and Hong, K.H. (2003) Effect of Japanese apricot (Prunus mume Sieb. et Zucc) flesh on baking properties of white breads. Korean J. Food Culture, 18, 506-514   과학기술학회마을
38 Lee, E.H., Nam, E.S. and Park, S.I. (2002) Characteristics of curd yogurt from milk added with maesil (Prunus mume). Korean J. Food Sci. Technol., 34, 419-424   과학기술학회마을