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Changes in the taste compounds of Kimchi with seafood added during its fermentation

수산물 김치의 발효과정 중 정미성분 변화

  • Nam, Hyeon Gyu (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Seo, Kyoung-Chun (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Nam, Ki-Ho (Food and Safety Research Center, National Fisheries Research and Development Institute) ;
  • Park, Hee-Yeon (Food and Safety Research Center, National Fisheries Research and Development Institute)
  • 남현규 (국립수산과학원 식품안전과) ;
  • 장미순 (국립수산과학원 식품안전과) ;
  • 서경춘 (국립수산과학원 식품안전과) ;
  • 남기호 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과)
  • Received : 2013.04.19
  • Accepted : 2013.06.25
  • Published : 2013.06.30

Abstract

This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalone, squid and webfoot octopus added during its storage at $4^{\circ}C$ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, $3.40{\mu}mol/g$ of IMP was detected in the Kimchi with octopus added; $0.67{\mu}mol/g$ in the Kimchi with abalone added; and $1.80{\mu}mol/g$ in the Kimchi with squid added after they were fermented for 21 days, but the same were not detected in the BK. The taurine and ${\gamma}$-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.

Acknowledgement

Grant : 수산물 김치의 산업화 기술개발

Supported by : 농림수산식품기술기획평가원

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