Preparation and Characteristics of Kimchi with added Styela clava

미더덕을 첨가한 김치의 발효특성

  • Bae, Myung-Suk (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Lee, Seung-Cheol (Department of Food Science and Biotechnology, Kyungnam University)
  • 배명숙 (경남대학교 식품생명학과) ;
  • 이승철 (경남대학교 식품생명학과)
  • Published : 2008.10.31

Abstract

In this study, kimchi containing Styela clava (Korean name: miduduk) was prepared, and the quality of the prepared kimchi was evaluated during 4 weeks of fermentation at $4^{\circ}C$. S. clava was added to salted cabbage at concentrations of 0, 1, 2, and 3%(w/w). The quality characteristics of the kimchi were determined by measuring pH, titratable acidity, salinity, color, and microbial amounts. All kimchi evidenced a rapid decrease in pH until 2 weeks, and then a gradual decline thereafter. Titratable acidity increased gradually until 2 weeks, then sharply increased thereafter. Salinity increased until 3 weeks. We noted only slight overall color differences between the kimchi samples. Total microbial and lactic acid bacterial counts achieved maximum levels at 3 weeks, and the kimchi to which 1 and 2% S. clava was added evidenced values higher than that of the controls. In our sensory evaluations, the kimchi to which 2% S. clava was added was scored highest in terms of color, flavor, and overall acceptance.

미더덕을 마쇄하여 1, 2, 3% 첨가한 김치를 제조한 뒤 4주간 발효 숙성시키면서 pH, 산도, 염도, 미생물 변화, 색도, 관능 등 품질 특성의 변화를 관찰한 결과 pH의 변화는 발효가 진행될수록 전 실험구에서 낮아지는 경향을 보였으며 적숙기 이후 미더덕 첨가량이 높아질수록 pH가 낮아졌다. 산도는 발효가 진행되어갈수록 전체적으로 높아지는 변화를 보였으며 적숙기까지는 미더덕 첨가군이 높은 값을 나타내었고 적숙기 이후에는 첨가군이 대조군보다 높았다. 염도는 숙성초기에 낮아지다가 3주째 약간 증가하는 변화를 나타내었으나 이후 점차 낮아지는 결과를 나타내었다. 총균수는 3주째부터 급속한 증가를 보인 후 적숙기 때 전 실험구에서 최대값을 나타내었으며 특히 1% 첨가군이 발효가 진행되면서 가장 높은 값을 보였다. 젖산균 또한 발효가 진행되면서 점차 증가다가 적숙기에 최대값을 나타내었으며 총균과 동일하게 1% 첨가군이 가장 높은 수치를 나타내었다. 색도에서 L값은 숙성될수록 증가하는 경향을, a값은 숙성초기에는 유의적으로 감소하다가 2주 이후 증가하여 적숙기에 최대치를 나타내었고 b값은 a값과 동일하게 2주 이후 증가하여 적숙기에 가장 높은 값을 나타내었다. 그리고 관능검사 결과로는 전체적인 선호도에서 생김치는 1% 첨가군이, 적숙기에는 2% 첨가군이 가장 높은 점수를 나타내었다. 이상의 결과는 김치 제조시 1${\sim}$2%의 미더덕을 첨가하면 우수한 품질의 김치를 얻을 수 있음을 시사한다.

Keywords

References

  1. Ahn SH, Jung SH, Kang SJ, Jeong TS, Choi BD. 2003. Extraction of glycosaminglycans from Styela clava tunic. Biotechnol Bioproc Eng 18(3):180-185
  2. Bang BH, Seo JS, Jeong EJ. 2005. Effect of semi-dry red pepper powder on quality of kimchi. Korean J Food Preservation 18(2):146-148
  3. Choi BD, Kang SJ, Choi YJ, Youm MG, Lee KH. 1994. Utilization of ascidian(Halocynthia roretzi) Tunic. 3. Carotenoid compositions of ascidian tunic. Bull Korean Fish Soc 27(4): 344-350
  4. Choi SY, Kim YB, Yoo JY, Lee IS, Chung KS, Koo YJ. 1990. Effect of temperature and salts concentration of kimchi manufacturing on storage. Korean J Food Sci Technol 22(6): 707-710
  5. Jo YG. 1978. The sterol composition of Styela clava. Kor Fish Soc 11(2):97-101
  6. Judd DG, Wyszecki G. 1964. Applied colorific science for industry and business. Diamond Co., Tokyo, Japan. p 333
  7. Jung ES. 2007. Antioxidant and anticancer activities of Styela clava. The MS Graduation Thesis, Kyungnam university
  8. Kim JJ, Kim SJ, Kim SH, Park HR, Lee SC. 2006. Antioxidant and anticancer activities of extracts from Styela clava according to the processing methods and solvents. J Korean Soc Food Sci Nutr 35(3):278-283 https://doi.org/10.3746/jkfn.2006.35.3.278
  9. Kim MK, Kim SD. 2003. Fermentation characteristics of kimchi treated with different methods of green tea water extracts. Korean J Food Preservation 10(3):354-359
  10. Ko YT, Lee JY. 2006. Quality of licorice(Glycyrrhiza uralensis) powder added kimchi. Korean J Food Sci Technol 38(1): 143-146
  11. Lee EH, Chung SY, HA JH, Sung NJ, Cho KO. 1975. Free amino acid content in the extract of mideuduck, styela clava. Bull Korean Fish Soc 8(3):177-180
  12. Lee HS, Ko YT, Lim SJ. 1984. Effects of protein sources on kimchi fermentation and on the stability of ascorbic acid. Korean J Nutr 17(2):101-106
  13. Lee IH, Zhao C, Nguyen T, Menzel L, Waring AJ, Sherman MA, Lehrer RI. 2001. Clavaspirin, an antibacterial and hemolytic peptide from Styela clava. J Pept Res 58(6):445-456 https://doi.org/10.1034/j.1399-3011.2001.10975.x
  14. Lee IS, Park WS, Koo YJ, Kang KH. 1994. Changes in some characteristics of brined Chinese cabbage of fall cultivar during storage. Korean J Food Sci Technol 26(3):239-245
  15. Lee YO, Park KY, Cheigh HS. 1996. Antioxidative effect of kimchi with various fermentation period on the lipid oxidation of cooked ground meat. J Korean Soc Food Sci Nutr 25(2): 261-266
  16. Lehrer RI, Lee IH, Menzel L, Waring A, Zhao C. 2001. Clavanins and styelins, alpha-helical antimicrobial peptides from the hemocytes of Styela clava. Adv Exp Med Biol 484:71-76
  17. Levy RI. 1991. Cholesterol, lipoproteins, apoproteins and heart disease ; present status and future prospects. Clin Chem 27(5): 653-662
  18. Menzel LP, Lee IH, Sjostrand B, Lehrer RI. 2002. Immunolocalization of clavanins in Styela clava hemocytes. Dev Comp Immunol 26(6):505-515 https://doi.org/10.1016/S0145-305X(02)00010-1
  19. Mheen TI, Kwon TW. 1984. Effect of temperature and salt concentration on kimchi fermentation. Korean J Food Sci Technol 16(4):443-450
  20. Noh KA, Kim DH, Choi NS, Kim SH. 1999. Isolation of fibrinolytic enzyme producing strains from kimchi. Korean J Food Sci Technol 31(1):219-223
  21. Park DC, Park JH, Gu YS, Han JH, Byun DS, Kim EM, Kim YM, Kim SB. 2000. Effect of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of kimchi during fermentation. Korean J Food Sci Technol 32(4):920-927
  22. Park KY. 1995. The nutritional evaluation and antimutagenic and anticancer effects of kimchi. J Korean Soc Food Nutr 24(1): 169-182
  23. Park MJ, Jeon YS, Han JS. 2001. Antioxidative activity of mustard leaf kimchi added green tea and pumpkin powder. J Korean Soc Food Sci Nutr 30(6):1053-1059
  24. Park WP, Lee SC, Bae SM, Kim JH, Lee MJ. 2001. Effect of enoki mushroom (Flammulina velutipes) addition on the quality of kimchi during fermentation. J Korean Soc Food Sci Nutr 30(2):210-214
  25. Park WP, Park KD, UM HS. 2002. Effects of safflower seed powder on the quality characteristics of kimchi. Korean J Food Preservation 9(2):200-204
  26. Park WP, Park KD. 2004. Effect of whey calcium on the quality characteristics of kimchi. Korean J Food Preservation 11(1): 34-37
  27. SAS Institute, Inc. 1993. SAS user's guide. statistical analysis system institute, 6th ed. Cary NC USA
  28. Shin SM, La SH, Choi MK. 2007. A study on the quality characteristics of kimchi with mulberry leaf powder. Korean J Food Nutr 20(1):53-62
  29. Song TH, Kim SS. 1991. A study on the effect of ginseng on quality characteristics of kimchi. Korean J Soc Food Sci 7(2):81-88
  30. Taylor SW, Craig AG, Fischer WH, Park M, Lehrer RI. 2000. Styelin D, an extensively modified antimicrobial peptide from ascidian hemocytes. J Biol Chem 275(49): 38417-38426 https://doi.org/10.1074/jbc.M006762200
  31. The Korean Nutrition Information Center. 1998. Food Values. The Korean Nutrition Society. Seoul, Korea. p 192
  32. Woo SM, Jeong YJ. 2006. Effect of germinated brown rice concentrate on free amino acid levels and antioxidant and nitrite scavenging activity in kimchi. Food Sci Biotechnol 15(3): 351-356