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KMID : 0380919960250020261
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Journal of the Korean Society of Food Nutrition
1996 Volume.25 No. 2 p.261 ~ p.266
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Antioxidative Effect of Kimchi with Various Fermentation Period on the Lipid Oxidation of Cooked Ground Meat
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Lee Young-Ok
Park Kun-Young
Cheigh Hong-Sik
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Abstract
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The antioxidative effects of kimchi on the lipid oxidation of cooked ground meat and major related antioxidative components during fermentation period were studied. The model systems of cooked ground meat(CGM) with unfermented kimchi(CGM-0d-K), CGM with 7 day-fermented-kimchi(CGM-7d-K), and CGM with 16 day-fermented-kimchi(CGM-16d-K) were prepared and stored at 4℃ for 4 weeks to evaluate oxidation characteristics of meat lipids. Well fermented kimchi, CGM-7d-K in model systems, exhibited higher antioxidative activity than others toward the lipid oxidation of cooked meat. During the fermention of kimchi, the contents of ascorbic acid, β-carotene, total chlorophylls and total phenolic compounds were determined and the values of those were 10.0㎎%, 0.3015㎎%, 29μ㏖s/100g and 27㎎% at the initial stage, respectively. As compared to 0 day fermentation, the contents of ascorbic acid and total phenolic compounds were increased by 194% and 143%, respectively on 7 day fermentation, and then these were decreased gradually. However, β-carotene and total chlorophyll contents were decreased slowly over the fermentation period. It was considered that ascorbic acid, chlorophylls and phenolic compounds were major antioxidative components in kimchi systems.
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KEYWORD
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kimchi, antioxidative effect, fermentation period
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