Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation

문어와 오징어의 첨가량에 따른 배추김치의 숙성 중 품질특성에 미치는 영향

  • 이미애 (세계김치연구소 산업기술연구단) ;
  • 서혜영 (세계김치연구소 산업기술연구단) ;
  • 양지희 (세계김치연구소 산업기술연구단) ;
  • 장미순 (국립수산과학원 식품안전과)
  • Received : 2013.08.06
  • Accepted : 2013.09.11
  • Published : 2013.12.31


This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at $4^{\circ}C$ for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.


Supported by : 농림수산식품기술기획평가원


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