• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.324-330
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• 1994

This study was conducted to examine the effects of the kinds and the levels of salted and fermented seafoods, shrimp and juice of anchovy, on the properties of kimchi during fermentation. There were no significant differences in pH and contents of total acid, reducing sugar, and organic acid examined except lactic acid contents among the kimchi samples at the same fermentation period. Until four days of fermentation, kimchi containing higher level of salted and fermented anchovy juice tended to have greater number of total microorganisms and of Leuconostoc genus microorganisms than the other kimchi samples. Sensory characteristics were not significantly different among the samples at the same fermentation period. significant decrease in pH and in reducing sugar content, and increase in total acid content were noticed in all the kimchi samples during fermentation. This was more marked in kimchi samples containg salted and fermented seafoods. Contents of malic and succinic acids decreased while those of actic and acetic acids increased with longer fermentation. There were significant changes in the numbers of microorganisms during fermentation. Carbonic mouthfeel, salty taste, sour taste and staled flay or of all the kimchi samples increased while firmness and crispness decreased with extended fermentation.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Journal of the Korean Society of Food Culture
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• v.13 no.1
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• pp.19-26
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• 1998

This study was carreid out to investigate present comsuming behavior and consumer preference of SEAFOODS as a stuff in KIMCHI making, adopting a questionaire survey for 500 housewives living in Korea except Chejudo Province. Frequency distribution and percentage of preferences were measured. Out of total housewives responded, 65.5% consider, THEY SHOULD EAT KIMCHI DAILY. Which conforms, kimchi is still an important side dish at most of the households On the other hand, some others consider EATING KIMCHI EVERY DAY is not neccesary(6.0%) or dislike it(0.5%). This result might suggest that kimchi may or may not be an essential sidedish for every households in the future. 96.3% of Housewives used fermented salited fish and 45% used seafoods as a staffing in making kimchi. Major reasons for adding seafoods in kimchi were: it improves teste and flavor(79.5%) and nutritional value(54.2%). Reasons for rejecting seafoods as a stuffing in making kimchi were: it worsens taste and flavor(13.5%), hygenic treatments of seafoods are below the necessary level(13.5%) and shelf life become shorter(12.8%), respectively. Among the fermented salted sauces, 84.9% and 69.1% of house wives responded as anchovy and shrimp sause were most favorite(base) material in Kimchi making, respectively. Out of total seafoods utilized in making kimchi,76.4%, 54.7% and 31.4% of housewives responded as oyster, small shrimp and sea-staghorn as the favorite seafoods in Kimchi making(raw material). Majority of housewives responded to develop it's taste and flavor to meet that of international one(86.5%) and that hygienic level(treatments) should be upgraded(50.9%).

• Journal of the Korean Society of Food Culture
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• v.36 no.3
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• pp.265-273
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• 2021

The Chinese Sigyeong records the foods of the Primitive Pickling Period, pickling being a universal vegetable storage method, but does not indicate the origin of the pickled vegetables or the location of the source of transmission. Kimchi mainly used salt and sauce-based soaking materials at the beginning of the Fermented Pickling Period (beginning in the 1st to 3rd centuries A.D.), and it differed from the Chinese method, which used alcohol and vinegar. In the Umami-Flavored Pickling Period (beginning in the 14th and 15th centuries A.D.), jeotgal, fermented seafoods, were added, and pickles with a completely new identity were created, one different from any other pickles in the world. Lastly, entering the Complex Fermentation and Pickling Period (beginning in the 17th and 18th centuries), the technical process evolved using a separate special seasoning containing red pepper as the secondary immersion source after pickling in brine, the primary immersion source. As a result of this, kimchi was transformed into a food with a unique form and taste not found anywhere else. The unique characteristic of kimchi is that the composition of original materials, a combination of salted marine life and vegetable ingredients, is its core identity, and there is a methodological difference in that it is completed through a second process called saesaengchae (生菜)-chimchae (沈菜).

• Korean Journal of Fisheries and Aquatic Sciences
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• v.19 no.4
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• pp.312-320
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• 1986

The taste compounds in low salted and fermented damsel fish, Chromis notatus, substitute lactic acid, sorbitol and ethyl alcohol for sodium chloride and fatty acid composition were analysed during fermentation. The best organoleptic result was obtained after 60 days fermentation. Volatile basic nitrogen (VBN) was increased significantly until 10 days fermentation period but low salted and fermented products ($8\%\;and\;10\%$ salted) gave lower VBN value than that of $20\%$ salted after 85 days fermentation. Amino nitrogen also increased rapidly after 10 days fermentation and slowed down up to 60 days but it was decreased after 85 days. The abundant amino acids in raw damsel fish were lysine, taurine, aspartic acid, glutamic acid, proline and alanine and those were consisted of $58.8\%$ of the total free amino acids but arginine and tyrosine were trace in content. After 60 days fermentation, lysine, glutamic acid, alanine, leucine, aspartic acid and valine were dominant which marked $58{\sim}71\%$ of the total free amino acids but taurine was not detected. In raw ingredients, IMP was abundant which marked $18.6{\mu}mole/g$ while in fermented sample, hypoxanthine was predominant but ATP and ADP were not detected. During fermentation TMA was increased but TMAO was decreased which marked only trace after 60 days. Total creatinine was rapidly increased after 10 days but notable change was not showed after 60 days fermentation. The major fatty acids of total lipid in raw and fermented damsel fish were 16:0, 18:1, 16:1, 22:6 and 20:5 in order.

• Microbiology and Biotechnology Letters
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• v.19 no.2
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• pp.200-207
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• 1991

Jariieot is a local food prepared by fermentation of salted fish, Chromis notatus. Since its NaC' content is around 20% like other fermented seafoods, reduction NaCl concentration is desirable to minimize the risk of health hazard. Addition of KCl and enrichment of lactic acid fermentation were attempted to solve the problems resulting from low salt concentration. NaCl and KCl were added to a fish, Chromis notatus simultaneously at concentrations of 10 to 4% and 5 to 2%, respectively. Lactic acid bacteria and glucose at final concentration of 2% were also mixed with the above-salt treated fish to prepare jarijeot. The jarijeot was examined periodically for chemical changes during aging and compared with reference jarijeot containing only 20% of NaCl to find out an appropriate method for quality improvement. The content of ATP and its related compounds was not affected by the concentration of NaCl or the presence of lactic acid bacteria. Nearly no difference in contents of free amino nitrogen, trimethylamine oxide, trimethylamine and volatile basic nitrogen was observed between the jarijeot containing 20% of NaCl only and that containing 10% of NaCl, 5% of KCl, 2% of glucose and cells of Pediococcus halophilus. Moreover, sensory evaluation of both kinds of jarijeots revealed almost the same scores. The number of cells of P. halophilus was maintained at concentration of $10^5$cell/ml for 60days' fermentation in the above mentioned jarijeot containing 10% of NaCl. Its pH was dropped down to 4.2. Accordingly it is possible to prepare jarijeot enriched with lactic acid bacteria if KCl and glucose are added at concentration of 5% and 2%, respectively, in addition to NaCl at a final concentration of 10%.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.123-128
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• 2004

Effects of jeotkal (salted-fermented seafoods) addition on acid production, growth of lactic acid bacteria, sensory properties, and volatile odor components of kimchi were investigated. Changes in pH and acidity of kimchi added with myulchi-aekjeot, kanari-aekjeot, and aekche-Jukjeot were similar to, whereas those of saeu-jeot sample on 0, 2, and 4 days of ripening were slightly different, those of control sample. Changes in pH and acidity of jogae-jeot sample during whole ripening period were markedly different from those of other samples. Numbers of lactic acid bacteria of all samples on 0 and 4 days were $1.8-2.6{\times}10^{5}\;and\;1.0-2.5{\times}10^{9}\;CFU/mL$, respectively. Overall acceptability and taste of kimchi added with jeotkal except jogae-jeot were higher than those of control sample, with saeu-jeot-added kimchi showing the highest scores. Eight volatile odor components were identified in 6-day-ripened kimchi samples, and those of saeu-jeot sample were slightly higher than those of other samples. Diallyl sulfide and methyl propyl disulfide were produced in 6-day-ripened samples. Ethanol, methyl allyl sulfide, and dimethyl disulfide concentrations increased, whereas that of allyl mercaptan decreased in 6-day-ripened samples compared to unripened ones.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.613-630
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• 2009

This thesis, which involves honest life stories of members of the ìtraditionalî Korean generation that lived through the turbulent times of the first half of the twentieth century, assesses the meaning and import of Korean cuisine during an individual Korean's lifetime, as well as the relevant properties of the culinary culture of the traditional generation and how those properties continue to influence the present generation of Koreans. Thus, traditional Korean culinary culture was subdivided into the following four aspects, each of which were exemplified by representative examples. The first of these is slow-food dietary life, which is exemplified by fermented foods. The development of side dishes (panchan) based on fermentation - kimchi, different types of soy and bean paste, salted seafoods, dishes of dried radish or cucumber slices seasoned with soy sauce, and so on - made the quantitative and qualitative supplementation of food possible for traditional Koreans. The second of these aspects, referred to as friendly dietary life, is exemplified by self-sufficiently produced foods. The system of many species and small production suitable with the season made it possible to produce food from sustainable ecological systems and to maintain locally grown food-cultures, each of which was distinguished from others by a local specialty product. The third aspect of the traditional Korean culinary culture involves the same use of medicinal roots and plant materials for foodstuff, and this is exemplified by the use of foods to cure and prevent diseases. The notion, for example, that 'boiled rice is an invigorant' is characteristic of the notion that diet can function in a preventative medical context, and other similar Korean notions illustrate the importance, also, of the curative properties of food. The fourth and final aspect of traditional Korean culinary culture identified herein is creative dietary life, which can be viewed essentially as a Korean adaptation to the turbulence of life during the early $20^{th}$ century in Korea. This trend is exemplified by many Korean foods that were created in response to foreign influences, such as onions, cabbages, curry, etc. which found their place in overall Korean culture through the age of Japanese settlement, as well as the Korean war.

• Journal of Life Science
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• v.28 no.2
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• pp.223-228
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• 2018

Lactic acid bacteria were isolated from a variety of fermented seafoods and sea creatures from the East Sea Rim, Korea and were screened for ${\gamma}-amino$ butyric acid-producing (GABA) activity. Through a 16S rRNA sequence analysis, the bacteria of interest, which were GABA-positive on the thin-layer chromatography analysis, were recognized as three isolates of Lactobacillus (Lb.) brevis and one isolate of Lactococcus (Lc.) lactis. Lb. brevis FSFL0004 and FSFL0005 were isolated from fermented anglerfish and Lb. brevis FSFL0036 was derived from salted cutlass fish. The Lc. lactis strain FGL0007 was isolated from the gut of a brown sole flounder. According to HPLC analysis, the GABA contents produced by FSFL0004, FSFL0005, FSFL0036 and FGL0007 were equivalent to $10,754.37{\mu}g/ml$, $13,082.79{\mu}g/ml$, $12,290.19{\mu}g/ml$, and $45.07{\mu}g/ml$ respectively in 1% monosodium glutamate-supplemented methionyl-tRNA synthetase (MRS) broth. The four strains were inoculated in skim milk with 1% monosodium glutamate to commercialize the strains as starter cultures for GABA-enriched dairy products, and TLC results displayed the production of ${\gamma}-amino$ butyric acid by all four strains in the adaptation media. Lc. lactis FGL0007 demonstrated the greatest GABA production ($431.42{\mu}g/ml$) by HPLC analysis. The GABA production by lactic acid bacteria strains in the skim milk demonstrated in the present study may be helpful for the production of GABA-enriched dairy products.