Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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Quality Characteristics of Kimchi made with South-East Asian Fish Sauce

동남아산 피시소스를 이용하여 제조한 김치의 품질 특성

  • Kim, Kuem-Jung (Dept. of Food Service Management, Kyung Hee University) ;
  • Lee, Kyung-Hee (Dept. of Food Service Management, Kyung Hee University)
  • 김금정 (경희대학교 외식경영학과) ;
  • 이경희 (경희대학교 외식경영학과)
  • Received : 2014.10.07
  • Accepted : 2014.12.28
  • Published : 2014.12.31
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Abstract

Salt-fermented fish and fish sauce are very important materials to make Kimchi. They provide good taste and plenty of nutrition to Kimchi during fermentation. However, it is difficult to purchase Korean salt-fermented fish or fish sauce out of Korea. Therefore, to generalize Kimchi for other countries, this research carefully compared the quality differences between Kimchi made with South East Asian fish sauce, which is fairly similar to traditional Korean salt-fermented anchovy extract (Aekjeot) in terms of taste and ingredients, and that made with traditional Korean salt-fermented anchovy extract. To determine quality differences among traditional Korean Kimchies made with different sauces, Korean-made salt-fermented shrimp, salt-fermented shrimp extract, salt-fermented anchovy and salt-fermented anchovy extract were used. Of the four Kimchis, the one made with salt-fermented anchovy extract was chosen as a control sample and compared with those made with three different South-East Asian fish sauces. In the sensory evaluation for acceptance of fish sauces, characteristics of taste, texture and overall acceptance showed significant differences. In the sensory evaluation for differences, characteristics of fish odor and crunchiness showed visible differences. For umami taste, all fish sauces received higher points than Korean salt-fermented anchovy extract (control sample), although the difference was not significant. Sensory evaluation and research results show that Kimchi can become a highly likable food overseas and Kimchi can substitute easily bought South-East Asian fish sauces for Korean salt-fermented fish sauces (Jeotkal).

Keywords

References

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