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

Physicochemical Characteristics of Seafood-Added Kimchi during Fermentation and Its Sensory Properties

수산물 첨가 김치의 이화학적 특성 변화 및 관능성

  • Woo, Minji (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Choi, Jung Ran (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Kim, Mijeong (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Jang, Mi-Soon (Food and Safety Research Center, National Fisheries Research & Development Institute) ;
  • Cho, Eun Ju (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University) ;
  • Song, Yeong Ok (Dept. of Food Science and Nutrition, and Kimchi Research Institute, Pusan National University)
  • 우민지 (부산대학교 식품영양학과 및 김치연구소) ;
  • 최정란 (부산대학교 식품영양학과 및 김치연구소) ;
  • 김미정 (부산대학교 식품영양학과 및 김치연구소) ;
  • 장미순 (국립수산과학원 식품안전과) ;
  • 조은주 (부산대학교 식품영양학과 및 김치연구소) ;
  • 송영옥 (부산대학교 식품영양학과 및 김치연구소)
  • Received : 2012.08.20
  • Accepted : 2012.11.08
  • Published : 2012.12.31
Download PDF
⟨ Previous Next ⟩

Abstract

This study was conducted to investigate the physicochemical characteristics of seafood added kimchi (SAK) during fermentation and its sensory properties. Korean cabbage kimchi (KCK) and four different SAKs were prepared and stored at $5^{\circ}C$ for eight weeks. The SAKs contained pre-treated octopus, squid, abalone, and webfoot octopus added at 12% (w/w) to the brined Korean cabbage. The fermentation patterns of SAKs were similar to those of KCK, indicating that the SAKs followed a typical fermentation process. Comparison of the physicochemical characteristics of SAKs with KCK revealed that the pH and acidity of SAKs was higher. The maximum concentrations of Lactobacillus spp. and Leuconostoc spp. for SAKs ranged from 8.31~8.85 and 7.60~8.14 log CFU/mL, respectively, which were higher than those for KCK. Therefore, the production of organic acids by microorganisms was greater in SAKs, which explained the higher acidities of the SAKs. Nitrogenous compounds hydrolyzed during fermentation, as well as reducing sugars and other nutritious compounds in SAKs might provide a good medium for lactic acid bacterial growth. Sensory evaluation was carried out using optimally ripened kimchi (pH $4.3{\pm}0.1$, acidity $0.7{\pm}0.1$), and the scores for sour taste, sour smell, and carbonated taste were significantly lower for SAKs than KCK. In the preference test, texture and overall acceptability were significantly higher for SAKs than KCK. Significant differences were not observed among SAKs upon subjective and preference evaluations. In conclusion, the fermentation patterns of SAKs were normal, regardless of seafood sources, and their sensory characteristics were comparable to or superior than those of KCK due to free amino acids, nitrogenous compounds produced during the fermentation, and reducing sugar present in the seafood.

문어, 오징어, 전복 및 주꾸미를 첨가하여 담근 수산물 첨가 김치와 일반 배추김치를 $5^{\circ}C$에서 8주간 저장하면서 김치의 관능성 및 이화학적 특성을 관찰하였다. 수산물 첨가 김치의 pH와 산도는 일반 배추김치와 같이 정상 발효 패턴을 나타내었다. 저장기간 중 수산물 첨가 김치의 pH는 일반 배추김치에 비해 높았고 이에 반해 산도는 수산물 첨가 김치가 일반 배추김치보다 높았다. 수산물 김치의 젖산균 최대 균수는 Lactobacillus spp. 8.31~8.85 log CFU/mL, Leuconostoc spp. 7.60~8.14 log CFU/mL로 일반 배추김치에 비해 높았는데, 이는 수산물 첨가 김치의 환원당 함량이 높았기 때문이다. 적숙기(pH $4.3{\pm}0.1$, 산도 $0.7{\pm}0.1%$)에 도달하는 시기는 일반 배추김치, 전복김치 및 주꾸미김치가 저장 2주째, 문어김치 및 오징어김치가 저장 3주째로 나타났다. 과숙기(pH 4.0 이하, 산도 1.0% 이상)는 오징어김치(저장 6주째)를 제외한 모든 군이 저장 8주째로 나타났다. 과숙기의 산도는 일반 배추김치가 가장 낮았다. 적숙기 김치의 관능평가는 객관적 평가의 경우 수산물 첨가 김치의 신맛, 신내 및 탄산미가 일반 배추김치에 비해 유의적으로 낮게 평가되었다. 기호도 평가 항목 중 수산물 첨가 김치의 종합적인 평가는 일반 배추김치에 비해 유의적으로 높게 평가되었고, 특히 김치의 질감이 우수한 것으로 나타났다. 그 외 수산물 첨가 김치의 외관 및 맛은 일반 배추김치와 유사하였으며, 김치냄새는 다소 낮게 평가되었다. 이상의 연구 결과를 종합해보면 수산물을 첨가한 김치는 일반 배추김치와 같은 발효양상을 보였으며, 관능평가 결과 수산물 고유의 감칠맛으로 김치의 맛을 더욱 증진시킨 것으로 나타났다.

Keywords

References

  1. Ku HS, Noh JS, Yoon YR, Kim HJ, Kwon MJ, Cheigh HS, Song YO. 2007. Weight reduction and lipid lowering effects of sea tangle added Korean cabbage kimchi. J Korean Soc Food Sci Nutr 36: 1140-1147. https://doi.org/10.3746/jkfn.2007.36.9.1140
  2. Sung JM, Choi HY. 2009. Effects of Alaska pollack addition on the quality of Kimchi (Korean salted cabbage). Korean J Food Preserv 16: 772-781.
  3. Park SY, Lim HK, Park S, Cho M. 2012. Quality and preference changes red sea cucumber (Stichopus japonicus) Kimchi during storage period. J Appl Biol Chem 55: 135-140. https://doi.org/10.3839/jabc.2011.071
  4. Ryu BM, Jeon YS, Song YS, Moon GS. 1996. Physicochemical and sensory characteristics of anchovy added kimchi. J Korean Soc Food Nutr 25: 460-469.
  5. Jang MS, Park HY, Park JI, Byun HS, Kim YK, Yoon HD. 2011. Analysis of nutrient composition of Baechu kimchi (Chinese cabbage kimchi ) with seafoods. Korean J Food Preserv 18: 535-545. https://doi.org/10.11002/kjfp.2011.18.4.535
  6. Jung YK, Oh SH, Kim SD. 2007. Fermentation and quality characteristics of Kwamaegi added Kimchi. Korean J Food Preserv 14: 526-530.
  7. Bae MS, Lee SC. 2008. Preparation and characteristics of kimchi with added Styela clava. Korean J Food Cookery Sci 24: 573-579.
  8. Lee HY, Paik JE, Han YS. 2003. Effect of powder-type dried Alaska pollack addition on the quality of Kimchi. Korean J Soc Food Cookery Sci 19: 254-262.
  9. Yoon SS. 1992. A historical study of Korean traditional kimchi. Korean J Dietary Culture 6: 467-477.
  10. Kang KO, Lee SH, Cha BS. 1995. A study on the material ration of Kimchi products of Seoul and Chung Cheong area and chemical properties of the fermented Kimchis. Korean J Soc Food Sci 11: 487-493.
  11. Son SM, Park YS, Lim HJ, Kim SB, Jeong YS. 2007. Sodium intakes of Korean adults with 24-hour urine analysis and dish frequency questionnaire and comparison of sodium intakes according to the regional area and dish group. Korean J Community Nutrition 12: 545-558.
  12. Kim HL, Kang SG, Kim IC, Kim SJ, Kim DW, Ma SJ, Gao T, Li H, Kim MJ, Lee TH, Han KS. 2006. In vitro anti-hypertensive, antioxidant and anticoagulant activities of extracts from Haliotis discus hannai. J Korean Soc Food Sci Nutr 35: 835-840. https://doi.org/10.3746/jkfn.2006.35.7.835
  13. Zhoua DY, Tanga Y, Zhua BW, Qina L, Lia DM, Yanga JF, Leia K, Muratab Y. 2012. Antioxidant activiy of hydrolysates obtained from scallop (Patinopecten yessoensis) and abalone (Haliotis discus hannai Ino) muscle. Food Chem 132: 815-822. https://doi.org/10.1016/j.foodchem.2011.11.041
  14. Zhu BW, Wang LS, Zhou DY, Li DM, Sun LM, Yang JF, Wu HT, Zhou XQ, Tada M. 2008. Antioxidant activity of sulphated polysaccharide conjugates from abalone (Haliotis discus hannai Ino). Eur Food Res Technol 227: 1663-1668. https://doi.org/10.1007/s00217-008-0890-2
  15. Balti R, Bougatef A, Ali NEH, Ktari N, Jellouli K, Nedjar- Arroume N, Dhulster P, Nasri M. 2011. Comparative study on biochemical properties and antioxidative activity of cuttlefish (Sepia officinalis) protein hydrolysates produced by Alcalase and Bacillus licheniformis NH1 proteases. J Amino Acids 2011: 1-11.
  16. Mendis E, Rajapakse N, Byun HG, Kim SK. 2005. Investigation of jumbo squid (Dosidicus gigas) skin gelatin peptides for their in vitro antioxidant effects. Life Sci 77: 2166-2178. https://doi.org/10.1016/j.lfs.2005.03.016
  17. Lin L, Li B. 2006. Radical scavenging properties of protein hydrolysates from Jumbo flying squid (Dosidicus eschrichitii Steenstrup) skin gelatin. J Sci Food Agric 86: 2290-2295. https://doi.org/10.1002/jsfa.2600
  18. Passi S, Cataudella S, Di Marco P, De Simone F, Rastrelli L. 2002. Fatty acid composition and antioxidant levels in muscle tissue of different Mediterranean marine species of fish and shellfish. J Agric Food Chem 50: 7314-7322. https://doi.org/10.1021/jf020451y
  19. 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 Cookery Sci 16: 173-181.
  20. Jang MS, Jang JR, Park HY, Yoon HD. 2010. Overall composition, and levels of fatty acids, amino acids, and nucleotide-type compounds in wild abalone Haliotis gigantea and cultured abalone Haliotis discus hannai. Korean J Food Preserv 17: 533-540.
  21. Kim ES, Kim JS, Moon HK. 1999. Taurine contents in commercial milks, meats and seafoods. J Korean Soc Food Sci Nutr 28: 16-21.
  22. Oh KS. 2003. Processings of intermediate flavoring substance from low-utilized longfinned squid. J Korean Soc Food Sci Nutr 29: 663-668.
  23. Kim DS, Kim YM, Woo SG. 1990. Studies on the nonvolatile organic acids in the extracts of dried squid. J Korean Soc Food Sci Nutr 19: 305-310.
  24. Rosa R, Costa PR, Nunes ML. 2004. Effect of sexual maturation on the tissue biochemical composition of Octopus bulgaris and O. defilippi (Mollusca: Cephalopoda). Marine Biology 145: 563-574.
  25. Lee KH, Cho HY, Pyun YR. 1991. Kinetic modelling for the prediction of shelf-life of kimchi based on total acidity as a quality index. Korean J Food Sci Technol 23: 306-310.
  26. Kim TE. 2010. Development of Deoduk recipe for the industrial production and its fermentation characteristics. MS Thesis. Pusan National University, Busan, Korea. p 7-8.
  27. 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.
  28. Moon SW, Lee MK. 2011. Effects of added harvey powder on the quality of Yulmoo Kimchi. J Korean Soc Food Sci Nutr 40: 435-443. https://doi.org/10.3746/jkfn.2011.40.3.435

Cited by

  1. Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation vol.25, pp.5, 2016, https://doi.org/10.1007/s10068-016-0214-4
  2. Changes in the taste compounds of Kimchi with seafood added during its fermentation vol.20, pp.3, 2013, https://doi.org/10.11002/kjfp.2013.20.3.404
  3. Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation vol.42, pp.12, 2013, https://doi.org/10.3746/jkfn.2013.42.12.2004
  4. Physicochemical Characteristics and Sensory Properties of Commercial Mukeunji Products vol.44, pp.5, 2015, https://doi.org/10.3746/jkfn.2015.44.5.702
  5. Change of Quality Characteristics of Commercial and Prepared Kimchi Depending on Fermentation vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.162
  6. 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
  7. 봄배추의 저장조건 및 기간을 달리하여 제조한 김치의 품질특성 vol.32, pp.3, 2012, https://doi.org/10.7318/kjfc/2017.32.3.227
  8. Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation vol.9, pp.1, 2012, https://doi.org/10.1038/s41598-019-54318-4
  9. Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota vol.10, pp.11, 2012, https://doi.org/10.3390/foods10112861