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한국식품과학회지
→ 한국식품과학회지2018 ; 50(06): 601-607
Physicochemical characteristics of radish kimchi supplemented with seafood (gizzard shad) during fermentation
뼈째 포함한 전어 무섞박지 김치의 발효 중 이화학적 품질 특성 연구
Inmyoung Park1,*, HoSu Song1, and Seong Soon Cho1
1Division of Food and Culinary Arts, Youngsan University
박인명1,*·송호수1·조성순1
1영산대학교 조리예술학부
ABSTRACT
We examined the physicochemical characteristics of radish kimchi supplemented with either 10% boneless or boned sliced gizzard shad (BLGS and BGS, respectively) and compared them to those of untreated kimchi during an eight-week fermentation period. BLGS- and BGS-containing kimchi showed higher acidity, amino nitrogen, and Lactobacillus levels than control kimchi. Furthermore, BGS-containing kimchi showed higher acidity, amino nitrogen, and Lactobacillus levels, and lower reducing sugar contents than BLGS at the optimum- and over-ripened stage. Higher amino nitrogen serves as a good medium for microorganism growth, which produce organic acids, consequently decreasing the reducing sugar, pH levels and increasing the acidity. The preference test showed that the control kimchi was the most preferred at the unripened stage, while the BLGS- and BGS-supplemented kimchi samples in the ripened and over-ripened stages showed similar preferences. In conclusion, our results indicate that gizzard shad-supplemented kimchi shows positive health characteristics, such as low salinity, high amino nitrogen and Lactobacillus levels.
KEYWORD
kimchi with boneless sliced gizzard shad, kimchi with boned sliced gizzard shad, amino nitrogen, Lactobacillus, preference test
한국식품과학회지 2018 Dec; 50(06): 601 - 607
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