Changes in the Quality of Korean Cabbage Kimchi added with Germinated Brown Rice Extract Powder During Fermentation

발아현미 추출분말 첨가 배추김치의 발효 중 품질변화

  • Woo, Seung-Mi (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd) ;
  • Jeong, Yong-Jin (Department of Food Science and Technology, Keimyung University and Keimyung Foodex Co., Ltd)
  • 우승미 (계명대학교 식품가공학과 및 (주)계명푸덱스) ;
  • 정용진 (계명대학교 식품가공학과 및 (주)계명푸덱스)
  • Published : 2006.10.01

Abstract

This study investigated the effect of adding germinated brown rice extract powder (GBREP; 0, 0.67, 3.35, 6.70%) during the fermentation of Korean cabbage kimchi. From the result, pH was decreased and total acidity was increased. Total sugar was decreased steadily during the fermentation and reducing sugar were increased at 3 days of fermentation but then decreased steadily. Counts of total microbe and Leuconostoc sp. were increased rapidly from the beginning and reached the highest level at 12 days of fermentation, after then decreased slowly. Counts of Lactobacillus sp. were increased until 12 days of fermentation, and then maintained stably. In sensory evaluation test, the overall acceptability of Korean cabbage kimchi with 3.35% GBREP gained the highest score.

Keywords

germinated brown rice;Korean cabbage kimchi;fermentation

References

  1. Yang JH, Park SH, Yoo JH, Lim HS, Jo JS, Hwang SY. Effect of freezing methods for kimchi storage stability on physical properties of chinese cabbage. Korean J. Food Cult. 18: 105-110 (2003)
  2. Cheigh HS, Hwang JH. Antioxidation characteristics of kimchi. Food Ind. Nutr. 5: 52-56 (2000)
  3. Park DC, Park JH, Gu YS, Han JH, Byun DS, Kim E.M, Kim YM, Kim SB. Effects of salted-fermented fish products and their alternatives on angiotensin converting enzyme inhibitory activity of kimchi during fermentation. Korean J. Food Sci. Technol. 32: 920-927 (2000)
  4. Park WP, Park KD. Effect of whey calcium on the quality characteristics of kim chi. Korean J. Food Preserv. 11: 34-37 (2004)
  5. Park MJ, Jeon YS, Han JS. Antioxidative activity of mustard leaf kimchi added green tea and pumpkin powder. J. Korean Soc. Food Sci. Nutr. 30: 1053-1059 (2001)
  6. Lee SH, Park KN, Lim YS. Effects of Scutellaria baicalensis G., Lithospermum erythrorhizon extracts and ozone-treated crab shell on fermentation of haechukimchi. J. Korean Soc. Food Sci. Nutr. 28: 359-364 (1999)
  7. Kim DK, Kim SY, Lee JK, Noh BS. Effects of xylose and xylitol on the organic acid fermentation of kimchi. Korean J. Food Sci. Technol. 32: 889-895 (2000)
  8. Kim MJ, Kim MH, Kim SD. Effect of water extracts of shellfish shell on fermentation and calcium content of kimchi. J. Korean Soc. Food Sci. Nutr. 32: 161-166 (2003) https://doi.org/10.3746/jkfn.2003.32.2.161
  9. Ku KH, Cho JS, Park WS, Nam YJ. Effects of sorbitol and sugar sources on the fermentation and sensory properties of baechukimchi. Korean J. Food Sci. Technol. 31: 794-801 (1999)
  10. Jang MS, Park MO. Effect of glutinous rice paste on the fermentation of puchukimchi. Korean J. Soc. Food Sci. 14: 421-429 (1998)
  11. Jang KS. Effect of mono sodium glutamate on the fermentation of Korean cabbage kimchi. J. Korean Soc. Food Nutr. 19: 342-348 (1990)
  12. Kim DM, Lee JH. Current status of Korean kimchi industry and R&D trends. Food Ind. Nutr. 6: 52-59 (2001)
  13. Choi JH, Quality characteristics of the bread with sprouted brown rice flour, Korean J. Soc. Food Cookery Sci. 17: 323-328 (2001)
  14. Kim JH, Jang MJ, Choi JI, Ha TM, Chung JW, Chi JH, Ju YC. Quality properties of kimchi by the addition of king oyster mushroom (Pleurotus eryngiil) during fermentation. Korean J. Food Preserv. 12: 287-291 (2005)
  15. Noh KA, Kim DH, Choi NS, Kim SH. Isolation of fibrinolytic enzyme producing strains from kimchi. Korean J. Food Sci. Technol. 31: 219-223 (1999)
  16. Han HU, Park HK. Differential count of lactic acid bacterial genera on bromophenol blue medium. Inha Univ. Fundermental Sci. Res. Inst. 12: 89-94 (1991)
  17. Choi HD, Park YK, Kim YS, Chung CH, Park YD, Effect of pretreatment conditions on ${\gamma}$-aminobutyric acid content of brown rice and germinated brown rice. Korean J. Food Sci. Technol. 36: 761-764 (2004)
  18. Cho IY, Lee HR, Lee JM. The quality changes of less salty kimchi prepared with extract powder of fine root of ginseng and schinzandra Chinensis juice. Korean J. Food Cult. 20: 305-314 (2005)
  19. Woo SM, Jang SY, Jeong YJ. Quality changes of the kimchi with addition of germinated brown rice concentrate during fermentation. Korean J. Food Preserv. 12: 387-394 (2005)
  20. Park BH, Cho HS, Oh BY. Physicochemical characteristics of kimchi treated with chitosan during fermentation. Korean J. Human Ecology 5: 85-93 (2002)
  21. Jung HS, Ko YT, Lim SJ. Effects of sugars on kimchi gennentation and on the stability of ascorbic acid. J. Korean Soc. Food Nutr. 18: 36-45 (1985)
  22. SAS Institute, Inc. SAS User's Guide. Statistical Anaysis System lnstitlute, Washington DC, USA (1999)
  23. Kum JS, Choi BK, Lee HY, Park JD, Park HJ. Physicochemical properties of germinated brown rice, Korean J. Food Preserv. 11: 182-188 (2004)
  24. Lee SH, Park KN, Lim YS. Effect of Caesalpina sappan L. and Lithospermum erythrorhizon extract mixture and crab shell on the fermentation of kimchi. Korean J. Food Sci. Technol. 31: 404-409 (1999)
  25. Kil JH, Jung KO, Lee HS, Hwang IK, Kim YJ, Park KY. Effects of kimchi on stomach and colon health of Helicohacter pylori-infected volunteers. J. Food Sci. Nutr. 9: 161-166 (2004) https://doi.org/10.3746/jfn.2004.9.2.161
  26. Oh SH, Lee IT, Park KB, Kim BJ. Changes in the levels of water soluble protein and tree amino acids in brown rice germinated in a chitosan/glutamic acid solution. Korean J. Biotechnol. Bioeng. 17: 515-519(2002)
  27. Park WP, Lee SC, Bae SM, Kim JH, Lee MJ. Effect of enoki mushroom (Flammulina velutipes) addition on the quality of kimchi during fermentation. J. Korean Soc. Food Sci. Nutr. 30: 210-214 (2001)
  28. Luchsinger WW, Cornesky RA. Reducing power by the dinitrosalicylic acid method. Anal. Biochem. 4: 346-347 (1962) https://doi.org/10.1016/0003-2697(62)90098-2