Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
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Physicochemical characteristics of radish kimchi supplemented with seafood (gizzard shad) during fermentation

뼈째 포함한 전어 무섞박지 김치의 발효 중 이화학적 품질 특성 연구

  • Park, Inmyoung (Division of Food and Culinary Arts, Youngsan University) ;
  • Song, HoSu (Division of Food and Culinary Arts, Youngsan University) ;
  • Cho, Seong Soon (Division of Food and Culinary Arts, Youngsan University)
  • 박인명 (영산대학교 조리예술학부) ;
  • 송호수 (영산대학교 조리예술학부) ;
  • 조성순 (영산대학교 조리예술학부)
  • Received : 2018.09.04
  • Accepted : 2018.10.18
  • Published : 2018.12.31
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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.

전어를 살만 첨가한 섞박지 김치와 전어의 살과 뼈를 함께 첨가한 수산물 첨가 김치와 일반 섞박지 김치를 $54^{\circ}C$에서 8주간 저장하면서 김치의 이화학적 특성 및 기호도 검사를 연구하였다. 수산물 첨가 김치의 pH와 산도는 일반 섞박지 김치와 같이 정상 발효 패턴을 나타내었다. 저장기간 중 수산물 첨가 김치의 pH는 일반 섞박지 김치에 비해 높았고 이에 반해 산도는 수산물 첨가 김치가 일반 섞박지 김치보다 높았다. 전어를 뼈 채 첨가한 섞박지 김치의 젖산세균 최대 균 수가 일반 섞박지 김치에 비해 높았으며, 전어를 뼈 채 첨가한 김치의 환원당 함량이 높았기 때문이다. 적숙기(pH $4.3{\pm}0.1$, 산도 $0.7{\pm}0.1%$)에 도달하는 시기는 전어 김치는 1주와 2주차 사이에 일반 섞박지 김치가 저장 3주차로 나타났다. 아미노태 질소의 함량은 전어를 뼈 채 포함한 김치가 가장 높게 나타났으며 일반김치가 가장 낮게 나타났다. 김치의 기호도 검사를 통해 적숙기에서 전어의 살만 첨가한 김치의 기호도가 상승하였으며 과숙기에는 전어의 살만 그리고 전어를 뼈 채 포함한 김치의 기호도가 상승하여 발효가 진행될수록 수산물 고유의 감칠맛이 김치의 맛을 더욱 증진시키는 것으로 나타났다.

Keywords

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Fig. 1. Changes of reducing sugar amounts in 3 different kimchi during fermentation for 8 weeks at 4℃.

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Fig. 2. Changes of amino nitrogen amounts in 3 different kimchi during fermentation for 8 weeks at 4℃.

Table 1. Recipes of Korean radish Kimchi and seafood kimchi using in this study (g)

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Table 2. Changes in chemical properties of 3 different kimchi during fermentation for 8 weeks at 4℃

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Table 3. Changes in lactic acid bacteria of 3 different kimchi at 3 different ripening stages

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Table 4. Preference sensory test of 3 different kimchi during fermentation for 8 weeks at 4℃

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