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KMID : 0380620140460050566
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Korean Journal of Food Science and Technology
2014 Volume.46 No. 5 p.566 ~ p.574
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Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe
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Jang Mi-Soon
Park Hee-Yeon
Nam Ki-Ho
Kim Min-Jeong
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Abstract
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This study was conducted to compare the physicochemical composition and fermentation conditions of sliced, dried radish kimchi with flying fish roe (DFFR). The levels of crude protein, crude lipid, and crude ash in DFFR were higher than those in sliced, dried radish kimchi without flying fish roe (control). DFFR also contained higher levels of Fe and Ca, compared to the control. The inosine monophosphate (IMP) content of DFFR and control was 5.63 and 2.64 mg/ 100 g, respectively. The polyunsaturated fatty acid and DHA contents in DFFR were approximately 5 and 23 times higher than those in the control, respectively. The major free amino acids contained in these samples were arginine, proline, alanine, leucine, and valine. The number of cells belonging to the Leuconostoc species in DFFR was higher than that in the control. In sensory evaluation studies, DFFR scored the highest in terms of appearance, flavor, taste, and texture.
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KEYWORD
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sliced, dried radish kimchi, flying fish roe, physicochemical composition, fermentation
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