Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature

타우린 첨가 김치의 저온 저장 중 화학적 특성

  • Yim, Seoung-Been (SlowFarm Co., Ltd.) ;
  • Kim, Mi-Sook (Dept. of Food Science and Nutrition, Dankook University) ;
  • Kim, Eun-Kyung (Dept. of Culinary Science and Food Service Management, Kyung Hee University) ;
  • Ko, Jae-Youn (Dept. of Culinary Science and Food Service Management, Kyung Hee University) ;
  • Jeong, Yoon-Hwa (Dept. of Food Science and Nutrition, Dankook University)
  • 임성빈 ((주)슬로우팜) ;
  • 김미숙 (단국대학교 식품영양학과) ;
  • 김은경 (경희대학교 조리외식경영학과) ;
  • 고재윤 (경희대학교 조리외식경영학과) ;
  • 정윤화 (단국대학교 식품영양학과)
  • Received : 2010.11.15
  • Accepted : 2010.12.01
  • Published : 2010.12.31
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Abstract

The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at $6^{\circ}C$. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, II, and III). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine II and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine III, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature ($6^{\circ}C$).

본 연구에서는 타우린 첨가 김치의 발효과정 중 화학적 특성의 변화를 조사하였다. 대조군, Taurine I, Taurine II 및 Taurine III의 환원당과 비타민 C 함량은 발효 46일 후에 0일째와 비교하여 감소하였다. 대조군에서 타우린은 검출되지 않았으며, 타우린군의 경우 타우린 함량은 타우린첨가량에 비례하였고 발효기간 동안 타우린 함량은 크게 변하지 않았다. 이러한 결과로부터 첨가한 타우린이 김치 발효 숙성 중에 영향을 받지 않음을 알 수 있었다. 아미노태 질소 함량은 Taurine III> Taurine II> Taurine I> 대조군의 순이었다. 모든 분석 항목에서 타우린 첨가가 저온에서의 김치 발효에 영향을 미치지 않은 것으로 사료된다.

Keywords

References

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