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수산물 김치의 발효과정 중 정미성분 변화 KCI 등재 SCOPUS

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

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한국식품저장유통학회 (The Korean Society of Food Preservation)
초록

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℃ 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 μmol/g of IMP was detected in the Kimchi with octopus added; 0.67 μmol/g in the Kimchi with abalone added; and 1.80 μmol/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 γ-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.

저자
  • 남현규(국립수산과학원 식품안전과) | Hyeon Gyu Nam
  • 장미순(국립수산과학원 식품안전과) | Mi-Soon Jang Corresponding author
  • 서경춘(국립수산과학원 식품안전과) | Kyoung-Chun Seo
  • 남기호(국립수산과학원 식품안전과) | Ki-Ho Nam
  • 박희연(국립수산과학원 식품안전과) | Hee-Yeon Park