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KMID : 0380620180500060601
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Korean Journal of Food Science and Technology
2018 Volume.50 No. 6 p.601 ~ p.607
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Physicochemical characteristics of radish kimchi supplemented with seafood (gizzard shad) during fermentation
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Park In-Myoung
Song Ho-Su
Cho Seong-Soon
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Abstract
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We examined the physicochemical characteristics of radish kimchi supplemented with either 10% boneless or boned sliced gizzard shad (BLGS and BGS, respectively) and compared them to those of untreated kimchi during an eight-week fermentation period. BLGS- and BGS-containing kimchi showed higher acidity, amino nitrogen, and Lactobacillus levels than control kimchi. Furthermore, BGS-containing kimchi showed higher acidity, amino nitrogen, and Lactobacillus levels, and lower reducing sugar contents than BLGS at the optimum- and over-ripened stage. Higher amino nitrogen serves as a good medium for microorganism growth, which produce organic acids, consequently decreasing the reducing sugar, pH levels and increasing the acidity. The preference test showed that the control kimchi was the most preferred at the unripened stage, while the BLGS- and BGS-supplemented kimchi samples in the ripened and over-ripened stages showed similar preferences. In conclusion, our results indicate that gizzard shad-supplemented kimchi shows positive health characteristics, such as low salinity, high amino nitrogen and Lactobacillus levels.
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KEYWORD
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kimchi with boneless sliced gizzard shad, kimchi with boned sliced gizzard shad, amino nitrogen, Lactobacillus, preference test
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