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


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 ($6^{\circ}C$).


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