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KMID : 0380620090410040417
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 4 p.417 ~ p.422
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Changes of S-Adenosyl-L-Methionine (SAM) in Kimchi UsingDifferent Raw Materials
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Lee Myung-Ki
Lee Hyun-Jung
Park Wan-Soo
Ku Kyung-Hyung
Kim Young-Jin
Jang Dai-Ja
Suh Joo-Won
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Abstract
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The purpose of this study was to measure the changes in S-adenosyl-L-methionine (SAM) content and to findthe best condition for SAM Kimchi during fermentation with the different kinds of raw materials of Kimchi and thediverse ways of making Kimchi. As fermentation was processing, pH of all Kimchi groups dramatically decreases at thebeginning stage of experimentation. However, pH value was 4.2-4.3 in the last stage. Titratable acidity tends toward thesimilar results in pH value. At the first, the SAM content went down time substantially and then increases. Kimchi (A),which was made of the most basic raw materials, resulted in the lowest content of SAM. The most abundant SAM contentof Kimchi was the Kimchi made with certain materials. Kimchi (I) had the most has SAM content, overall. The best timeof fermentation was when pH was between 4.3 and 5.3, and titratable acidity was 0.5-1.0%. As the results of this study,the highest SAM content in Kimchi could be made when Kimchi was fermented for 9-12 days and titratable acidityshowed 0.5-1.0% This study proved that the ratio of raw materials such as red pepper, fermented fished sauces, and othermaterials improved the levels of SAM in the Kimchi.
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KEYWORD
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S-Adenosyl-L-methionine, SAM, Kimchi
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