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수산물 김치의 발효과정 중 정미성분 변화

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

  • 남현규 (국립수산과학원 식품안전과) ;
  • 장미순 (국립수산과학원 식품안전과) ;
  • 서경춘 (국립수산과학원 식품안전과) ;
  • 남기호 (국립수산과학원 식품안전과) ;
  • 박희연 (국립수산과학원 식품안전과)
  • 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)
  • 투고 : 2013.04.19
  • 심사 : 2013.06.25
  • 발행 : 2013.06.30

초록

본 연구는 문어, 전복, 오징어, 주꾸미를 첨가한 김치의 제조 레시피를 확립하여 제조하고 $4^{\circ}C$에서 김치를 저장, 발효시키면서 7일 간격으로 일반성분, 환원당, 유기산, 핵산관련물질, 유리아미노산 등의 영양성분 및 정미성분의 변화에 기인한 실험을 진행하였다. 수산물 김치의 일반성분은 발효기간 중 변화는 미미하였으나 조단백질 함량은 1.98~3.41%로 수산물 김치에서 조단백질 함량이 높은 것으로 나타났다. 환원당은 수산물 김치와 수산물을 첨가하지 않은 김치가 발효기간에 따라 감소하였으나 특히 수산물 김치에서 감소율이 높았으며 유의적인 차이를 나타내었다. 또한 발효 21일째 환원당의 급격한 감소와 반비례하여 유기산의 lactate가 급격한 생성되었으며 특히 문어, 전복, 오징어 및 주꾸미를 첨가하여 제조한 수산물 김치가 수산물을 첨가하지 않은 김치보다 더 많은 양이 검출되었다. 수산물 김치의 hypoxanthine 함량은 발효초기에 높은 수준을 나타내었으나 발효가 진행됨에 따라 감소하였으나 발효 21일째부터 수산물을 첨가하지 않은 김치에서 IMP가 검출되지 않았고 반면에 수산물 김치에서는 발효 35일까지 검출되었다. 문어, 전복, 오징어 및 주꾸미를 첨가한 수산물 김치의 주요 유리 아미노산은 hydroxyproline, citrulline, proline, arginine, taurine 순이었고, 수산물을 첨가하지 않은 김치는 hydroxyproline, alanine, arginine, valine 순으로 나타났다. 또한 taurine의 함량이 같은 발효기간 동안 수산물을 첨가하지 않은 김치보다 수산물 김치에서 약 2~10배가량 높은 것으로 나타났으며, GABA의 경우는 발효후기에 수산물을 첨가하지 않은 김치보다 약 1.5~3배 정도 높은 함량을 나타내었다. 이상과 같은 결과로 보아 문어, 전복, 오징어 및 주꾸미와 같은 수산물 김치와 수산물을 첨가하지 않은 일반 김치간에는, 발효시 변화되는 정미성분 및 일반성분의 차이가 있는 것으로 나타났고, 특히 발효과정 중 생성되는 유익한 정미 성분이 일반 김치보다 높게 나타나 수산물을 첨가한 김치가 영양학적으로 우수하고 높은 기능성이 있을 것으로 기대되었다.

과제정보

연구 과제번호 : 수산물 김치의 산업화 기술개발

연구 과제 주관 기관 : 농림수산식품기술기획평가원

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피인용 문헌

  1. Changes in the Levels of γ-Aminobutyric Acid and Free Amino Acids during Kimchi Fermentation vol.29, pp.6, 2013, https://doi.org/10.9724/kfcs.2013.29.6.671
  2. Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe vol.46, pp.5, 2014, https://doi.org/10.9721/KJFST.2014.46.5.566
  3. Antiatherogenic effects of Korean cabbage kimchi with added short arm octopus vol.24, pp.1, 2015, https://doi.org/10.1007/s10068-015-0033-z
  4. Characterization of Arginine Catabolism by Lactic Acid Bacteria Isolated from Kimchi vol.23, pp.11, 2018, https://doi.org/10.3390/molecules23113049