JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Analysis of Nutrient Composition of Baechu Kimchi (Chinese Cabbage Kimchi) with Seafoods
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 4,  2011, pp.535-545
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.4.535
 Title & Authors
Analysis of Nutrient Composition of Baechu Kimchi (Chinese Cabbage Kimchi) with Seafoods
Jang, Mi-Soon; Park, Hee-Yeon; Park, Jin-Il; Byun, Han-Seok; Kim, Yeon-Kye; Yoon, Ho-Dong;
  PDF(new window)
 Abstract
The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino-acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.
 Keywords
seafood;Kimchi;protein;mineral;vitamin;amino acid;
 Language
Korean
 Cited by
1.
북어국물과 감초국물을 사용한 전복물김치의 발효특성 및 영양성분의 변화,장미순;박희연;남기호;

한국식품과학회지, 2012. vol.44. 5, pp.613-620 crossref(new window)
2.
수산물 첨가 김치의 이화학적 특성 변화 및 관능성,우민지;최정란;김미정;장미순;조은주;송영옥;

한국식품영양과학회지, 2012. vol.41. 12, pp.1771-1777 crossref(new window)
3.
요구르트와 비타민 C를 첨가한 갑오징어 김치의 발효특성,장미순;서경춘;남기호;박희연;

한국식품저장유통학회지, 2012. vol.19. 5, pp.774-782 crossref(new window)
4.
수산물 김치의 발효과정 중 정미성분 변화,남현규;장미순;서경춘;남기호;박희연;

한국식품저장유통학회지, 2013. vol.20. 3, pp.404-418 crossref(new window)
5.
수산물을 첨가한 섞박지의 영양성분 분석 및 관능적 특성,장미순;박희연;남기호;남현규;

한국식품과학회지, 2013. vol.45. 5, pp.605-612 crossref(new window)
6.
김치 발효 숙성 중의 γ-aminobutyric acid (GABA) 및 아미노산 함량의 변화,이혜현;김건희;

한국식품조리과학회지, 2013. vol.29. 6, pp.671-677 crossref(new window)
7.
문어와 오징어의 첨가량에 따른 배추김치의 숙성 중 품질특성에 미치는 영향,이미애;서혜영;양지희;장미순;

한국식품영양과학회지, 2013. vol.42. 12, pp.2004-2011 crossref(new window)
8.
날치알을 첨가한 무말랭이 김치의 이화학적 성분 및 발효양상,장미순;박희연;남기호;김민정;

한국식품과학회지, 2014. vol.46. 5, pp.566-574 crossref(new window)
9.
Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation,;;;

Food Science and Biotechnology, 2016. vol.25. 5, pp.1369-1377 crossref(new window)
1.
Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe, Korean Journal of Food Science and Technology, 2014, 46, 5, 566  crossref(new windwow)
2.
Nutrient Composition and Sensory Characteristics of Seokbakji Supplemented with Seafood, Korean Journal of Food Science and Technology, 2013, 45, 5, 605  crossref(new windwow)
3.
Physicochemical Characteristics of Seafood-Added Kimchi during Fermentation and Its Sensory Properties, Journal of the Korean Society of Food Science and Nutrition, 2012, 41, 12, 1771  crossref(new windwow)
4.
Changes in Nutrient Composition and Fermentation Properties of Abalone Mul-Kimchi using Dried Pollack and Licorice Stock, Korean Journal of Food Science and Technology, 2012, 44, 5, 613  crossref(new windwow)
5.
Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation, Journal of the Korean Society of Food Science and Nutrition, 2013, 42, 12, 2004  crossref(new windwow)
6.
Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation, Korean journal of food and cookery science, 2013, 29, 6, 671  crossref(new windwow)
7.
Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation, Food Science and Biotechnology, 2016, 25, 5, 1369  crossref(new windwow)
8.
Antiatherogenic effects of Korean cabbage kimchi with added short arm octopus, Food Science and Biotechnology, 2015, 24, 1, 249  crossref(new windwow)
 References
1.
Choi TK, Park SH, Yoo JH, Lim HS, JO JS, Hwang SY (2003) Effect of starter and salt-fermented anchovy extracts on the quality of Kimchi sauce and Geotjeori Kimchi. Korean J Food Culture, 18, 96-104

2.
Ku KH, Kang KO, Kim WJ (1988) Some quality changes during fermentation of Kimchi. Korean J Food Sci Technol, 20, 476-482

3.
Pyo YH, Kim JS, Hahn YS (2000) Volatile compounds of mustard leaf (Brassica juncea) Kimchi and their changes during fermentation. Korean J Food Sci Technol, 32, 56-61

4.
Cho SH, Lee SC, Park WS (2005) Effect of botanical antimicrobial agent-citrus products on the quality characteristics during Kimchi Fermentation. Korean J Food Preserv, 12, 8-16

5.
Park KY, Cho EJ, Rhee SH (1998) Increased antimutagenic and anticancer activities of chinese cabbage Kimchi by changing kinds of levels of sub-ingredient. J Korean Soc Food Sci Nutr, 27, 625-632

6.
Sim KH, Han YS (2008) Effect of red pepper seed on Kimchi antioxidant activity during fermentation. Food Sci Biotechnol, 17, 295-301

7.
Kim YJ, Park WS, Koo KH, Kim MR, Jang JJ (2000) Inhibitory effect of Baechu Kimchi (Chinese Cabbage Kimchi) and Kakduki (Radish Kimchi) on diethylnitrosamine and D-galactosamine induced hepatocarcinogenesis. Food Sci Biotechnol, 9, 89-94

8.
Kim M, Lee SJ, Seul KJ, Park YM, Ghim SY (2009) Characterization of antimicrobial substance produced by Lactobacillus paraplantarum KNUC25 isolated from Kimchi. Kor J Microbiol Biotechnol, 37, 24-32

9.
Lee CH, Ahn BS (1995) Literature review on Kimchi, Korean fermented vegetable foods. I. History of Kimchi making. Korean J Dietary Culture, 10, 311-319

10.
Kim EM, Kim YM, Jo JH, WOO SJ (1998) A study on the housewives recognition and preference of seafoods and fermented seafoods add Kimchi. Korean J Dietary Culture, 13, 19-26

11.
Lee YK, Lee MY, Kim SD (2004) Effect of monosodium glutamate and temperature change on the content of free amino acids in Kimchi. J Korean Soc Food Sci Nutr, 33, 399-404 crossref(new window)

12.
Kim SB, Lee TG, Park YB, Yeum DM, Kim OK, Do JR, Park YH (1994) Isolation and characteristics of angiotensin- I converting enzyme inhibitory activity of peptic hydrolyzates of anchovy muscle protein. Bull Korean Fish Soc, 27, 1-6

13.
Kim SB, Ahn BW, Yeum DM, Lee DH, Park YH, Kim DS. (1987) Degradation of carcinogenic nitrosamine formation factor by natural food components 2. Nitrite-scavenging effects of seaweed extracts. Bull Korean Fish Soc, 20, 469-475

14.
Jung YK, OH SH, Kim SD (2007) Fermentation and quality characteristics of Kwamaegi added Kimchi. Korean J Food Preserv, 14, 526-530

15.
Sung JM, Choi HY (2009) Effects of alaska pollack addition on the quality of Kimchi (Korean salted cabbage). Korean J Food Preserv, 16, 772-781

16.
Bae MS, Lee SC (2008) Preparation and characteristics of Kimchi with added Styela clava. Korean J Food Cookery Sci, 24, 573-579

17.
Kim KH, Cho HS (2008) Physicochemical and microbiological properties of skate (Raja kenojei) Kimchi on the market. Korean J Food Culture, 23, 235-242

18.
Jung BM, Jung SJ, Kim ES (2010) Quality characteristics and storage properties of gat Kimchi added with oyster shell powder and Salicornia herbacea powder. Korean J Food Cookery Sci, 26, 188-197

19.
Lee MJ, Kim HS, Lee SC, Park WP (2000) Effects of sepiae os addition on the quality of Kimchi during fermentation. J Korean Soc Food Sci Nutr, 29, 592-596

20.
Kim SD, Kim MH, Kim ID (1996) Effect of crab shell on shelf-life enhancement of Kimchi. J Korean Soc Food Sci Nutr, 25, 907-914

21.
Kim MJ, Kim MH, Kim SD (2003) Effect of water extracts of shellfish shell on fermentation and calcium content of Kimchi. J Korean Soc Food Sci Nutr, 32, 161-166 crossref(new window)

22.
AOAC (1995) Official methods of analysis, 16th ed. Association of Official Analytical Chemists. Washington, DC, USA

23.
Yun SI, Choi WJ, Choi YD, Lee SH, Yoo SH, Lee EH, Ro HM (2003) Distribution of heavey metals in soils of shihwa tidal freshwater marshes. Korean J Ecol, 26, 65-70 crossref(new window)

24.
Ju HK, Cho HK, Park CK, Jo GS, Chae SK, Ma SJ (1992) Food analysis, Yoolim publishing Co, Korea, p 314-316

25.
Korea Food and Drug Administration (2007) Food standards codex. Korea Foods Industry Association, Seoul, Korea, p 683-696

26.
Lee SH, Kim NW, Shin SR (2003) Studies on the nutritional components of mushroom(Sarcodon aspratus). Korean J Food Preserv 10, 65-69

27.
Shin SM, La SH, Choi MK (2007) A study on the quality characteristics of Kimchi with mulberry leaf powder. Korean J Food Nutr, 20, 53-62

28.
Yoon MS, Heu MS, Kim JS (2010) Fatty acid composition, total amino acid and mineral contents of commercial Kwamegi. Korean J Fish Aquat Sci, 43, 100-108 crossref(new window)

29.
Lee KJ, YunIJ, Kim HY, Park YH, Ham HJ, Park YH, Joo JH,, Lim SH, Kim KH (2009) Analysis of general components and vitamin and mineral contents of the mushroom Agrocybe chaxingu. Korean J Food Preserv, 16, 549-553

30.
Chun OK, Han SH (2000) A study on the contents of inorganic compounds in soft drinks. J Food Hyg Safety, 15, 344-350

31.
Kim TJ, Min JG, Yoon HD, Lee DS, Park JH, Son KT, Kim KK (1999) Comparison of food chemical properties in olive flounder (Paralichthys olivaceus), spotted flounder (Verasper variegatus) and their hybrid muscle. J Korean Fish Soc. 32, 50-55

32.
Park WJ (2002) Physiological activities of the parts of skate during fermentation perion. Department of biotechnology and chemical engineering graduate school Yosu national university

33.
Lee HM, Kwak BM, Ahn JH, Jeon TH (2008) A comparative study on quantifying uncertainty of vitamin A determination in infant formula by HPLC. Korean J Food Sci Technol, 40, 152-159

34.
Kim NI (2005) Role of vitamines and minerals on skin care and beauty. Food Sci Ind, 38, 16-25

35.
Henson DE, Block G, Levine M (1991) Ascorbic acid: biologic function and relation to cancer. J Natl Cancer Inst, 83, 547-550 crossref(new window)

36.
Park BH, Cho HS (2006) Physicochemical characteristics of cabbage Kimchi during fermentation. Korean J Food Cookery Sci, 23, 600-608

37.
Limin L, Feng X, Jing H (2006) Amino acids composition difference and nutritive evaluation of the muscle of five species of marine fish, Pseudosciaena crocea (large yellowcroaker), Lateolabax japonicus (common sea perch), Pagrosomus major (red seabream), Seriola dumerli (Dumeril's amberjack) and Hapalogenys nitens (black grunt) from Xiamen bay of China. Aqua Nutr, 12, 53-59 crossref(new window)

38.
Kang HW, Shim KB, Kang DY, Jo KC, Song KC, Lee JH, Song HI, Son SG, Cho YJ (2007) Sitological quality evaluation of cultured and wild river puffer, Takifugu obscurus (Abe). J Aquaculture, 20, 147-153

39.
Ohta S (1976) Food seasoning. Saiwaisyobow, Tokyo, Japan

40.
Cho Y, Rhee HS (1979) A study on flavorous taste components in Kimchis. On free amino acids. Korean J Food Sci Technol, 11, 26-31

41.
Hong EY, Kim GH (2005) Changes in vitamin U and amino acid levels of Korean Chinese cabbages during Kimchi fermentation. Korean J Food Preserv, 12, 411-416

42.
Koo SG, Bae BH, Hue JJ, Miga M, Kang BS, Kim JH, Nam SY, Yun YW, Kim JS, Lee BJ (2008) Inhibitory effect of herbal extracts on skin wrinkle induced by UVB irradiation in hairless mice. J Biomed Res, 9, 49-56

43.
Wu G, Bazer FW, Burghardt RC, Johnson GA, Kim SW, Knabe DA, Li P, Li X, McKnight JR, Carey Satterfield M, Spencer TE (2011) Proline and hydroxyproline metabolism: implications for animal and human nutrition. Amino Acids, 40, 1053-1063 crossref(new window)

44.
Park HK, Sohn KH (1997) Analysis of significant factor in the flavor of traditional Korean soy sauce (II) Analysis of nitrogen compounds, free amino acids and nucleotides and their related compound. Korean J Dietary Culture, 12, 63-69

45.
Lee KH, Kim MG, Jung BC, Jung WJ (1993) Utilization of ascidian, Halocynthia roretzi 3. Taste compounds of ascidian, Halocynthia roretzi. Bull Korean Fish Soc, 26, 150-158

46.
Oh YA, Kim SD (1997) Change in enzyme activities of salted chinese cabbage and Kimchi during salting and fermentation. J Korean Soc Food Sci Nutr, 26, 404-410