• Title/Summary/Keyword: kimchi

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Comparative quality analysis of kimchi products manufactured in Korea, Japan, and China (한국, 일본, 중국 김치의 품질 비교 분석)

  • Lee, Hyejin;Jeong, Suyeon;Kim, Jaehwan;Yoo, SeungRan
    • Food Science and Preservation
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    • v.23 no.7
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    • pp.967-976
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    • 2016
  • The objective of the present study was to investigate differences in quality of kimchi products produced in Korea, Japan, and China. Kimchi products from kimchi-producing countries with high consumer consumption such as Japan and China along with local products from Korea, where exporting has not yet started, were collected. Product pH, acidity, salinity, package pressure, gas production were assessed, and microbiological analyses and sensory evaluations were performed on kimchi products that were stored at either $4^{\circ}C$ for 63 d or $15^{\circ}C$ for 20 d. The pH and acidity results showed that as Japanese and Chinese kimchi had higher pH and lower acidity than that of Korean kimchi, which was determined to be indicative of insufficient microbial fermentation following kimchi production. Japanese kimchi had different microbial properties than those of Korean kimchi, which is due to differences in their manufacturing processes. Overall preferences derived from sensory evaluations were: Korean kimchi>Chinese kimchi>Japanese kimchi. The results of this study demonstrate the sensory superiority of Korean kimchi and may be useful when predicting consumers' acceptance level of Korean kimchi exported to other countries.

Starter Cultures for Kimchi Fermentation

  • Lee, Mo-Eun;Jang, Ja-Young;Lee, Jong-Hee;Park, Hae-Woong;Choi, Hak-Jong;Kim, Tae-Woon
    • Journal of Microbiology and Biotechnology
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    • v.25 no.5
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    • pp.559-568
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    • 2015
  • Kimchi is a traditional Korean vegetable product that is naturally fermented by various microorganisms present in the raw materials. Among these microorganisms, lactic acid bacteria dominate the fermentation process. Natural fermentation with unsterilized raw materials leads to the growth of various lactic acid bacteria, resulting in variations in the taste and quality of kimchi, which may make it difficult to produce industrial-scale kimchi with consistent quality. The use of starter cultures has been considered as an alternative for the industrial production of standardized kimchi, and recent trends suggest that the demand for starter cultures is on the rise. However, several factors should be carefully considered for the successful application of starter cultures for kimchi fermentation. In this review, we summarize recent studies on kimchi starter cultures, describe practical problems in the application of industrial-scale kimchi production, and discuss the directions for further studies.

Brining Property and Antimutagenic Effects of Organic Chinese Cabbage Kimchi

  • Park, Woon-Young;Park, Kun-Young
    • Preventive Nutrition and Food Science
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    • v.3 no.3
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    • pp.287-291
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    • 1998
  • Brining property and antimutagenic effects of organically cultivaged Chinese cabbage kimchi (OC kimchi) and common Chinese cabbage imchi (CC kimchi) were studied. The salt absorption rate of leaves was faster than that of stems of the Chinese cabbages. Due to the large portion of leaf in organic Chinese cabbage, organic Chinese cabbage(OC) was much faster in terms of salt absorption rate than common Chinese cabbage(CC). The antimutagenic effects of methanol extracts of CC kimchi and OC kimchi were studied against aflatoxin B1(AFB1) using Ames test on Samonella typhimurium TA 100 and N-methyl-N'-nitro-N-nitrosoguanidine (MNNG) using SOS chromotest. Methanol extract from 6 -day fermented OC kimchi at 15 $^{\circ}C$ showed 80% inhibition rate against the indirect mutage, aflatoxin B1 induced mutagenicit where as that from 6-day fermented CC kimchi at 15 $^{\circ}C$ showed 54% inhibition rate in the Ames test. Methanol extracts from 6-day fermented CC kimchi and OC kimchi showed 27 % and 58 % inhibition rate against direct mutagen , N-methyl-N'-nitro-N-nitrosoguanidine induced mutagenicity, respectively in SOS chormotest, thus OC kimchi exhibited higher antimutagenic activity than kimchi.

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A Research on Kimchi culture for the Koreans in CIS(II) -The General Characteristics on Preparation and Preservation of Kimchi- (구 소련(독립국가연합) 거주 한인들의 김치 이용 실테에 관한 조사 (II) -김치 담금과 저장에 관한 사항-)

  • 신애숙;김영희;김영숙;이경임
    • Journal of the East Asian Society of Dietary Life
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    • v.7 no.1
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    • pp.97-105
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    • 1997
  • This research follows the previous research on Kimchi Culture for the Koreans in Commonwealth of Independent States(CIS) and the purpose of this research was to investigate the habits with Kimchi of the Koreans in CIS. The research was carried out with items of the preparation and the preservation of Kimchi. The results were summarized as follows : 1. Abut 95% of above 30 years old of the respondents prepared Kimchi for their family. But 51.9% of under 30 years old and the forth generation of the respondents got Kimchi without self preparation. 2. All the respondents argued that the procedure of Kimchi preparation of the present indifferent from that of the past. 3. 40.2% of the respondents used to take Kimchi after 2~3 days from the preparation and 29.1% used to take after 1~2 days. 52.8% of the respondents would like to eat the well-matured Kimchi and 45.2% to eat Kimchi which was immediately prepared. 4. The most popular container for keeping was the enamel pot and the most popular places for keeping was the refrigerator. The popular keeping containers were a wooden box(61.2%), a earthen vessel(20.1%), a plastic vessel(14.7%) and the popular keeping places were a underfloor(37.9%), veranda (25.0%), underearth(22.9%) in order.

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Physicochemical of Turnip Baek-Kimchi and Anti-Cancer Effects of Human Gastric Cancer Cells (AGS) (순무백김치의 이화학적 특성 및 인체위암세포(AGS)의 항암효과)

  • Im, Gum Ja;Kang, Soon Ah
    • The Korean Journal of Food And Nutrition
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    • v.35 no.2
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    • pp.127-136
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    • 2022
  • Comparing the quality characteristics of kimchi were measured and anticancer effects using AGS human gastric cancer cells were observed. Five kinds of kimchi samples were made of Kanghwa Baek kimchi (KB), Kangwha Turnip kimchi (KT), Turnip: Chinese cabbage = 1:1 Baek kimchi (T1B1), Turnip:Chinese cabbage = 4:1 Baek kimchi (T4B1), Turnip mul kimchi (T). As a result T kimchi showed the best fermentation characteristics among the five samples. T kimchi had a lower percentage of the total number of aerobic bacteria, while the number of lactobacillus was higher than that of other samples. The mRNA and protein expression levels of apoptosis-related factors found that T kimchi significantly increases the mRNA expression levels of caspases-3 and caspases-9 in AGS human gastric cancer cells as compared to the other kimchi samples. It showed high anticancer effects in the order of T, T1B1, and KB kimchi. As the anticancer effect of Turnip mul kimchi made only of turnip was higher, the higher the turnip content, the higher the anticancer effect. These results show that there were changes in fermentation characteristics such as pH, acidity, number of lactic acid bacteria, and anticancer effects according to the ratio of turnip and cabbage.

Development direction of geographical indication for globalizing kimchi (김치의 세계화를 위한 지리적 표시제 발전방향)

  • Min, Sunggi;Cho, Jungeun;Seo, Hye-Young
    • Food Science and Industry
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    • v.54 no.4
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    • pp.260-267
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    • 2021
  • Nowadays kimchi is exported to 80 countries and can be easily found overseas, but the name "Korean Kimchi" has not been protected internationally. Korean kimchi need to be registered as a geographical indication and receive international protection in order to establish its status as the country of origin. With the revision of the Kimchi Industry Promotion Act in 2020, geographical indications were introduced for kimchi and a legal basis was in place to enable the geographical indication as "Korean Kimchi" or "Republic of Korea Kimchi." Although there are issues remaining between the current system and producers' associations, we should prioritize the geographical indication as a means of protecting the country's agricultural products. In addition, efforts should be made to improve the quality and product value of Korean kimchi so that it is also recognized as a global brand.

Evaluation of Accuracy and Adequacy of Kimchi Information in Major Foreign Online Encyclopedias (주요 해외 온라인 백과사전 김치 정보의 정확성과 적정성 평가)

  • Sung Hoon Park;Chang Hyeon Lee
    • Journal of the Korean Society of Food Culture
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    • v.38 no.4
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    • pp.203-216
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    • 2023
  • Kimchi, a centuries-old Korean fermented food, has gained global popularity due to increased interest in Korean cuisine. However, little is known about the actual status of kimchi information provided by major foreign online encyclopedias. In this study, we analyzed the content and quality of kimchi information in major foreign online encyclopedias, such as Baidu Baike, Encyclopædia Britannica, Citizendium, and Wikipedia. Our results revealed that the kimchi information provided by these encyclopedias was often inaccurate or inadequate, despite kimchi being a fundamental part of Korean cuisine. The most common inaccuracies were related to the definition and origins of kimchi and its ingredients and preparation methods. Our findings highlight the need for more accurate and reliable information about kimchi in major foreign online encyclopedias. This is particularly important in the context of promoting Korean food culture and increasing international awareness of kimchi. To achieve this, the collaborative efforts of Korean food experts and online encyclopedias are needed to ensure the accurate representation of kimchi in these resources. In conclusion, our study shows that foreign online encyclopedias often contain incomplete, inaccurate information about kimchi. This shortcoming must be addressed to promote a more accurate and comprehensive understanding of kimchi and Korean cuisine.

Anticlastogenic Effect of Bcechu (Chinese cabbage) Kimchi and Buchu (leek) Kimchi in mitomycin C-induced micronucleus formations by supravital staining of mouse peripheral reticulocytes (Mitomycin C 유도 소핵 생성 유발에 대한 배추김치 및 부추김치 추출물의 마우스 말초혈에서의 억제 효과)

  • 류재천;박건영
    • Environmental Mutagens and Carcinogens
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    • v.21 no.1
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    • pp.51-56
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    • 2001
  • Kimchi is a major Korean traditional fermented food, as a supplying source of vitamin and minerals which is prepared with various vegetables and condiments such as red pepper, garlic and salted fish etc. There are many types of Kimchi depending on the ingredients and preparation methods used. To investigate the clastogenicity and anticlastogenicity of Baechu (Chinese cabbage) Kimchi and Buchu (leek, Allium odorum) Kimchi in mouse, it was performed acridine orange supravital staining of micronucleus (AOSS-MN) assay using mouse peripheral reticulocytes. Baechu Kimchi and Buchu Kimchi were cultivated by organic agricultural technique, and Kimchi samples were prepared by methanol extraction and lyophilization. First of all, it was studied the clastogenicity of two Kimchi samples themselves (250-1,000 mg/kg) after oral adminstration in mouse. And also to study the anticlastogenic effect of oral administration of Kimchi samples, mitomycin C (MMC, 1 mg/kg, i.p.) was used as micronucleus inducing agent in this study. Dosing scheme was performed as simultaneous (co-treatment), 3 hr before (pre-treatment) and 3 hr after (post-treatment) with MMC treatment. Two Kimchi samples in the range of 250-1,000 mg/kg did not reveal any clastogenic effect in AOSS-MN assay in mouse. They also revealed anticlastogenic effects in post-treatment of Baechu Kimchi (1,000 mg/kg), and in pre-treatment of Buchu Kimchi (500 and 1,000 mg/kg) with statistical significance. The anticlastogenic effect revealed 1 and 6 hr after treatment of Baechu Kimchi, and Buchu Kimchi with 3 and 6 hr pretreatment. Consequently, it is suggested that antimutagenic and anticlastogenic mechanisms of Baechu and Buchu Kimchi in vivo attributed to sipindle formation and kinetic behavior of mutagens such as absorption and metabolism etc.

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Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation

  • Park, Boyeon;Yang, Ji-Su;Moon, Eun Woo;Seo, Hye-Young;Ha, Ji-Hyoung
    • Journal of Microbiology and Biotechnology
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    • v.29 no.10
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    • pp.1580-1590
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    • 2019
  • Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

A Survey of American's Perception and Preference for Korean Kimchi: Focus on Illinois and California (미국인의 김치와 김치이용음식에 대한 인식과 기호도 - Illinois주와 California주 -)

  • Han, Jae-Sook;Han, Gyeong-Phil;Lee, Jin-Shik;Han, Gab-Jo;Kim, Young-Jin
    • Journal of the Korean Society of Food Culture
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    • v.25 no.5
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    • pp.499-507
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    • 2010
  • The purpose of this study was to investigate American's perception and preference for Korean kimchi. A questionnaire was used to examine the perceptions of 126 males (40.4%) and 186 females (59.6%) residing in Illinois and California. Approximately 68% of the respondents had eaten Korean food. The perception of kimchi was the highest with a mean of 3.62. The respondents felt that the "Kimchi is a good side dish with cooked rice", "Kimchi (with garlic) prevents SARS", which was significantly different (M=3.06, p< .001), and "Kimchi prevents adult diseases" (M=3.24, p< .01). When evaluating the different kinds of kimchi, onion juice kimchi had the most preferred taste and also the highest overall acceptability (M=5.50, p< .05) of the second days. In the sensory evaluation by kimchi use, the best taste (p< .001) was in the order of kimchi pizza (M=6.58), kimchi dumplings (M=6.40), and kimchi chicken a'laking (M=6.33). The order for overall acceptability (p< .001) was kimchi dumplings (M=6.30), kimchi pizza (M=6.25), kimchi bacon roll, kimchi fried rice, and kimchi chicken a'laking (M=6.17).