• Title/Summary/Keyword: salted and fermented

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The effect of seasonings and salted-fermented fish on Kimchi fermentation (조미료, 젓갈 등이 김치 발효에 미치는 영향)

  • Park, Woo-Po;Kim, Ze-Uk
    • Applied Biological Chemistry
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    • v.34 no.3
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    • pp.242-248
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    • 1991
  • The sucrose, MSG, fresh oyster and salted-fermented anchovy and shirmp were added into Kimchi in the concentration range of $1{\sim}3%$ and studied for their effects on the changes in chemicl properties and fermentation rate. The control Kimchi was prepared with addition of 2% red pepper, garlic, Welsh onion and 1% ginger. It was found that the fermentation rate was increased as the concentration of all of ingradients tested increased. Among them M.S.G affected most significantly. However, ascorbic acid formed was reduced for those Kimchi added with salted-fermented anchovy and shrimp while the changes in pH and titrable acidity was affected a little.

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Quality Characteristics of Doenjang Prepared with Fermented Hwangchil (Dendropanax morbifera) Extract (황칠 발효액을 첨가한 된장의 품질 특성)

  • Park, Seong-Eun;Seo, Seung-Ho;Yoo, Seon-A;Na, Chang-Su;Son, Hong-Seok
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.3
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    • pp.372-379
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    • 2016
  • This study was performed to investigate the quality characteristics of various salted (8, 10, and 12%) Doenjang prepared with fermented Hwangchil (Dendropanax morbifera) extract as well as the effect of Bacillus methylotrophicus S8 strain, isolated from soy sauce, as a starter culture. After fermentation, the total cell number of low-salted Doenjang (8% and 10%) prepared with fermented Hwangchil was lower than that of Doenjang without fermented Hwangchil. Low-salted Doenjang (8% and 10%) showed higher total acidity, amino acid, and organic acid levels as well lower pH levels than high-salted Doenjang (12%), indicating active fermentation. The highest levels of lactic acid (48.1 mg/L) and glutamic acid (549.0 mg/L) were observed in low-salted Doenjang (8%) fermented with B. methylotrophicus S8 strain. The low-salted Doenjang (8%) fermented with B. methylotrophicus S8 also showed the highest score in overall preference of sensory evaluation. These results indicate that Hwangchil extract fermented with B. methylotrophicus S8 can be used as a starter for making low-salted Doenjang, resulting in improved palatability, and inhibition of abnormal fermentation.

Genotoxicological Safety of Gamma-Irradiated Salted and Fermented Anchovy Sauce (감마선 조사된 멸치액젓의 유전독성학적 안전성 평가)

  • 육홍선;차보숙;김동호;이주운;변명우
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.7
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    • pp.1192-1200
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    • 2004
  • Gamma irradiations at 5 or 10 kGy were applied to salted and fermented anchovy sauce, for improving the hygiene Quality and evaluating the genotoxicological safety. In vitro genotoxicological safety of irradiated sauces was evaluated by Salmonella Typhimurium (TA98, TA100, TAI535 and TAI537) and E. coli WP2 uvrA, reversion assay, SOS chromotest (Escherichia coli PQ37), and chromosome aberration test (Chinese hamster lung fibroblast cells) in the absence or presence of an exogenous metabolizing system (S9 mix). The gamma-irradiated samples were not significantly different from nonirradiated-control for three in vitro tests (p<0.05). :In vivo micronucleus test using ICR mice (male) was not significantly different from the control at p<0.05. The salted and fermented anchovy sauce exposed to 5 or 10 kGy-gamma ray revealed negative results in these three in vitro mutagenetic tests and in vivo micronucleus test upto 50,000 $\mu$g/plate, respectively. The results indicated that 5 or 10 kGy gamma-irradiated salted and fermented anchovy sauces did not show any mutagenicity.

Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation (염농도를 달리한 새우젓 발효 중 미생물 변화)

  • Mok, Chul-Kyoon;Lee, Ju-Yeon;Park, Jong-Hyun
    • Korean Journal of Food Science and Technology
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    • v.32 no.2
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    • pp.444-447
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    • 2000
  • The microbial changes during the fermentation of salted and fermented shrimp at different salt levels $(3{\sim}30%)$ were investigated to elucidate the effect of salt on the microflora of the fermented shrimp. During 22 weeks of fermentation, the numbers of total bacteria and yeasts of the fermented shrimp with 3, 8, 30% salt generally decreased with fermentation time, while those in the fermented shrimp of 18% salt increased. Halophilic bacteria were found only in the late stage of the fermentation at 18% salt. The greatest number of the halophilic yeasts was observed also at 18% salt level. The results indicated that 18% salt provided the most favorable environment for the microorganisms related to the shrimp fermentation.

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Effects of Amount and Type of Jeotgal, a Traditional Korean Salted and Fermented Seafood, on N-Nitrosodimethylamine Formation during Storage of Kimchi (김치 저장 중 N-Nitrosodimethylamine 생성에 젓갈의 함량과 종류의 영향)

  • Kang, Kyung Hun;Kim, Sung Hyun;Kim, Sang-Hyun;Kim, Jeong Gyun;Sung, Nak-Ju;Lee, Soo-Jung;Chung, Mi Ja
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.9
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    • pp.1302-1309
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    • 2016
  • N-Nitrosodimethylamine (NDMA) is formed through reactions between dimethylamine (DMA) and nitrite. Jeotgal, a traditional Korean salted and fermented seafood, contains a large amount of DMA and is an ingredient of kimchi condiment. This study investigated the effects of amount and type of Jeotgal on changes in NDMA and its precursor contents during storage of kimchi. NDMA was found in all 23 Jeotgal samples, and DMA in nine salted and fermented shrimp samples showed levels ranging from 16.5 to 58.9 mg/kg (average of 30.9 mg/kg). The seven salted and fermented anchovy juice samples showed DMA levels ranging from 21.7 to 44.4 mg/kg (average of 34.5 mg/kg). Kimchi was assigned to one of the following five groups: kimchi without salted and fermented anchovy juice and salted and fermented shrimp (control), kimchi with small amount of salted and fermented anchovy juice (AK1), kimchi with large amount of salted and fermented anchovy juice (AK2), kimchi with small amount of salted and fermented shrimp (SK1), and kimchi with large amount of salted and fermented shrimp (SK2). SK2 had higher DMA content than SK1 during storage while AK2 had higher DMA content than AK1 after storage for 10 days. Nitrite contents of AK1 and SK1 were higher than those of AK2 and SK2 after storage for 20 days. NDMA content was significantly higher in SK2 than in SK1 after storage for 0 and 10 days, and NDMA content in AK2 was significantly higher compared to that in AK1 after storage for 0 days. The DMA and NDMA contents decreased in all kimchi samples during storage. The effects of amount and type of Jeotgal on DMA and NDMA contents were reduced after storage for 20 days. The results suggest that the content and type of Jeotgal have significant effects on formation of NDMA in kimchi.

Effects of Salted-Fermented Fish Products and Their Alternatives on Nitrite Scavenging Activity of Kimchi During Fermentation (젓갈 및 젓갈 대용 부재료가 김치의 숙성 중 아질산염 분해작용에 미치는 영향)

  • Park, Douck-Choun;Park, Jae-Hong;Gu, Yeun-Suk;Han, Jin-Hee;Byun, Dae-Seok;Kim, Eun-Mi;Kim, Young-Myung;Kim, Seon-Bong
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.942-948
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    • 2000
  • Nitrite scavenging activity of Kimchi added with salted-fermented fish products(SFFP), such as low salt-fermented anchovy sauce(LSFAS), salted-fermented anchovy sauce(SFAS), salted-fermented anchovy(SFA), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and Sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. Nitrite contents of Kimchi samples added with SFFP were roughly decreased except Kimchi added with SFS and SFAS, which increased at the 2nd day of fermentation. Fermentation of Kimchi at $4^{\circ}C\;and\;10^{\circ}C$ resulted a decrease in nitrite(<5 ppm). Nitrite contents of Kimchi samples added with SFFP alternatives rapidly decreased in the initial fermentation and then kept a low level (<2 ppm). Nitrite scavenging effects of Kimchi samples added with SFFP and their alternatives were steady during fermentation, showing a little variation in samples added with SFFP. Samples added with LSFAS and OH showed higher nitrite scavenging effects(90%) than others$(70{\sim}80%)$.

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Effects of Salted-Fermented Fish Products and Their Alternatives on Angiotensin Converting Enzyme Inhibitory Activity of Kimchi During Fermentation (젓갈 및 젓갈 대용 부재료가 김치의 숙성 중 Angiotensin 전환효소 저해작용에 미치는 영향)

  • Park, Douck-Choun;Park, Jae-Hong;Gu, Yeun-Suk;Han, Jin-Hee;Byun, Dae-Seok;Kim, Eun-Mi;Kim, Young-Myung;Kim, Seon-Bong
    • Korean Journal of Food Science and Technology
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    • v.32 no.4
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    • pp.920-927
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    • 2000
  • Angiotensin converting enzyme(ACE) inhibitory activity of Kimchi added with salted-fermented fish products(SFFP), such as salted-fermented anchovy(SFA), salted-fermented anchovy sauce(SFAS), low salt-fermented anchovy sauce(LSFAS), salted-fermented small shrimp(SFS), low salt-fermented sandlance sauce(LSFSS) and their alternatives, such as oyster hydrolysate(OH), Alaska pollack hydrolysate(APH) and sea-staghorn extract(SSE) were studied during fermentation at $20^{\circ}C,\;10^{\circ}C\;and\;4^{\circ}C$. ACE inhibitory activities of Kimchi samples added with SFFP were increased until some fermentation period and then kept similarly constant levels at every fermentation temperature. Similar tendencies were occurred in amino nitrogen (AN) content. ACE inhibitory activities of Kimchi samples added with SFFP alternatives rapidly increased in 1st or 2nd day fermentation and then very slowly increased but AN contents showed roughly constant levels $(400{\sim}600\;mg/100\;g)$ in every fermentation temperature. Kimchi added with LSFAS had higher ACE inhibitory activity (>80%) with elevated level of AN (>600 mg/100 g) among the tested Kimchi samples. Kimchi samples added with SFFP alternatives also showed comparable activity to Kimchi added with SFFP This study shows that Kimchi added with SFFP and their alternatives is a good source as a functional food.

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A Survey on the Usage of Traditional Fermented Foods in Daegu City and Kyungbuk Province (대구.경북지역의 전통발효식품 이용헤 관한 실태조사)

  • 전용진;김주현
    • Journal of the East Asian Society of Dietary Life
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    • v.6 no.3
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    • pp.403-410
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    • 1996
  • This survey was carried out to investigate the usage of traditional fermented foods. Questionaries were answered by 283 female adults ranging from 20 to 60 ages in Daegu city and Kyungbuk province. 39.72% of total subjects answered that they made Meju and soybean paste by themselves. There were significant differences according to income, residential area, deucation level, and family size, In the results of the preference and consumption study on traditional soybean pastes, Kimchi and salted sea foods, preference of salted sea foods was the highest, whereas the consumption of salted sea foods was the lowest. The recognition of soybean pastes and traditional foods was remarkably low. However the consumption frequency of traditional fermented foods and the recognition of soybean pastes and traditional foods were significantly increased with age.

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Anti-aging skin and antioxidant assays of protein hydrolysates obtained from salted shrimp fermented with Salinivibrio cibaria BAO-01

  • Anh, Pham Thi Ngoc;Le, Bao;Yang, Seung Hwan
    • Journal of Applied Biological Chemistry
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    • v.63 no.3
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    • pp.203-209
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    • 2020
  • This study focused on the preparation and characterization of anti-wrinkle peptides from the salted and fermented shrimp (Acetes japonicus) inoculated with Salinivibrio cibaria BAO-01 (SFSC). The results showed the proximate composition of SFSC to be 9.23% water, 75.32% protein, 0.23% fat, and 13.3 mg/g ash. Interestingly, the S. cibaria fermentation significantly increased the amount of methionine, leucine, and arginine. The in vitro antioxidant activity was assayed by the diphenylpicrylhydrazyl method and its IC50 value was found to be 43.02±2.84 ㎍/mL. It was observed to inhibit the activity of elastase, tyrosinase, collagenase, and hyaluronidase. The IC50 values of SFSC were 182.75±12.38 ㎍/mL for anti-elastase activity, 186.78±7.95 ㎍/mL for anti-tyrosinase activity, 444.4±34.81 ㎍/mL for anti-collagenase activity, and 1447.95±28.92 ㎍/mL for anti-hyaluronidase activity. These results suggest that salted and fermented shrimp has strong potential for the development of nutricosmetic products.

Quality Changes of Salted Chinese Cabbage and Kimchi during Freezing Storage (절임 배추 및 김치의 동결 저장에 따른 품질변화)

  • Koh, Ha-Young;Lee, Hyun;Yang, Hee-Cheon
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.22 no.1
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    • pp.62-67
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    • 1993
  • The effect of frozen storage on some physicochemical and sensory quality of salted Chinese cabbage and Kimchi were investigated. The texture of the fresh Chinese cabbage was preserved better by emersion quirk freezing or predrying than by air slow freezing or no predrying while no effect was measured on the salted Chinese cabbage. The salted cabbage had less frozen damages than the fresh one and had the similar texture characteristics of the fermented Kimchi. The frozen Kimchi had the similar overall quality to the unfrozen fermented Kimchi in spite of a little higher chewness values. The color of the salted Chinese cabbage was a little changed to pinkish after 3 months frozen storage but Kimchi was maintained the good quality after 6 months.

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