Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

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
Download PDF
⟨ Previous Next ⟩

Abstract

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

본 연구에서는 타우린 첨가 김치의 발효과정 중 화학적 특성의 변화를 조사하였다. 대조군, Taurine I, Taurine II 및 Taurine III의 환원당과 비타민 C 함량은 발효 46일 후에 0일째와 비교하여 감소하였다. 대조군에서 타우린은 검출되지 않았으며, 타우린군의 경우 타우린 함량은 타우린첨가량에 비례하였고 발효기간 동안 타우린 함량은 크게 변하지 않았다. 이러한 결과로부터 첨가한 타우린이 김치 발효 숙성 중에 영향을 받지 않음을 알 수 있었다. 아미노태 질소 함량은 Taurine III> Taurine II> Taurine I> 대조군의 순이었다. 모든 분석 항목에서 타우린 첨가가 저온에서의 김치 발효에 영향을 미치지 않은 것으로 사료된다.

Keywords

References

  1. Thurston JH, Hauhart RE, Dirgo JA. 1980. Taurine, a role in osmotic regulation of mammalian brain and possible clinical significance. Life Sci 26: 1561-1568. https://doi.org/10.1016/0024-3205(80)90358-6
  2. Gaull GE, Wrighe CE, Tallan HH. 1983. Taurine in human lymphoblastoid cells: uptake and role in proliferation. Prog Clin Biol Res 125: 297-303.
  3. Sebring LA, Huxtable RJ. 1985. Taurine modulation of calcium binding to cardiac sarcolemma. J Pharmacol Exp Ther 232: 445-451.
  4. Bernardi N. 1985. On the role of taurine in the cerebellar cortex: a reappraisal. Acta Physiol Pharmacol Latinoam 35: 153-164.
  5. Emudianughe TS, Caldwell J, Smith RL. 1983. The utilization of exogenous taurine for the conjugation of xenobiotic acids in the ferret. Xenobiotica 13: 133-138. https://doi.org/10.3109/00498258309052246
  6. Pasantes-Morales H, Wright CE, Gaull GE. 1985. Taurine protection of lymphoblastoid cells from iron-ascorbate induced damage. Biochem Pharmacol 34: 2205-2207. https://doi.org/10.1016/0006-2952(85)90419-8
  7. Woo SM, Jeong YJ. 2006. Changes in the quality of Korean cabbage Kimchi added with germinated brown rice extract powder during fermentation. Korean J Food Sci Technol 38: 648-654.
  8. Kim, JH, Moon MH, Chung JW, Chi JH, Ju YC. 2005. Effect of king oyster mushroom (Pleurotus eryngii ) addition on the quality of Kimchi during fermentation. Korean J Food Sci Technol 37: 470-473.
  9. Kim KO, Kim WH. 1994. Changes in properties of Kimchi prepared with different kinds and levels of salted and fermented seafoods during fermentation. Korean J Food Sci Technol 26: 324-330.
  10. No HK, Park IK, Kim SD. 1995. Extension of shelf-life of Kimchi by addition of chitosan during salting. J Korean Soc Food Sci Nutr 24: 932-936.
  11. Park WP, Park KD, Um HS. 2002. Effects of safflower seed powder on the quality characteristics of Kimchi . Korean J Food Preserv 9: 200-204.
  12. Somogyi M. 1952. Notes on sugar determination. J Biol Chem 195: 19-23.
  13. Jeon YS, Kye IS, Cheigh HS. 1999. Changes of vitamin C and fermentation characteristics of Kimchi on different cabbage variety and fermentation temperature. J Korean Soc Food Sci Nutr 28: 773-779.
  14. Kim ES, Kim JS, Cho KH. 1998. Taurine level in human milk and estimated intake of taurine by breast-fed infants during the early period of lactation. Korean J Nutr 31: 363-368.
  15. AOAC. 1965. Official Methods of Analysis. 10th ed. Association of Official Analytical Chemists, Washington DC,USA. p 349.
  16. Son YM, Kim KO, Jeon DW, Kyung KH. 1996. The effect of low molecular weight chitosan with and without other preservatives on the characteristics of Kimchi during fermentation. Korean J Food Sci Technol 28: 888-896.
  17. Yu HG, Kim KG, Yoon S. 1992. Effects of fermentable sugar on storage stability and modeling prediction of shelf-life in Kimchi . Korean J Food Sci Technol 24: 107-110.
  18. Kim MH, Shin MS, Jhon DY, Hong YH, Lim HS. 1987. Quality characteristics of Kimchis with different ingredients. J Korean Soc Food Sci Nutr 16: 268-277.
  19. Park WP. 1991. Effects of various Kimchi ingredients on fermentation. PhD Dissertation. Seoul National University, Seoul, Korea.
  20. Han GJ, Shin DS, Jang MS. 2009. Chemical characteristics of stored Aralia continentalis Kitagawa Kimchi－vitamin C, reducing sugar, total chlorophyll, dietary fiber, total soluble solid. Korean J Food Cookery Sci 25: 330-336.
  21. Lee GC, Han JA. 1992. Changes in the contents of total vitamin C and reducing sugars of starchy pastes added Kimchi during fermentation. J Korean Soc Food Nutr 14: 201-206.
  22. Park YH, Jung LH, Lee SS. 2001. Physicochemical characteristics of Toha-Jeot added cabbage Kimchi during fermentation. J Korean Soc Food Sci Nutr 30: 426-431.
  23. Rhie SG, Chun SK. 1982. The influence of temperature on fermentation of Kimchi. Korean J Nutr Food 11: 63-66.
  24. Oh SC, Cho JS, Nam HY. 2000. Changes of the volatile basic nitrogen and free amino acids according to the fermentation of low salt fermented squid. Korean J Soc Food Sci 16: 173-181.