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KMID : 1134820100390121814
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Journal of the Korean Society of Food Science and Nutrition
2010 Volume.39 No. 12 p.1814 ~ p.1818
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Chemical Characteristics of Taurine Added Kimchi during Fermentation at Low Temperature
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Yim Seoung-Been
Kim Mi-Sook
Kim Eun-Kyoung
Ko Jae-Youn
Jeong Yoon-Hwa
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Abstract
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The present study was carried out to elucidate the changes in the chemical characteristics of taurine added Kimchi during fermentation for 46 days at 6oC. Chinese cabbage was brined in a 10% salt solution for the control Kimchi and in a 10% salt solution containing 5% taurine for taurine added Kimchi (Taurine I, Ⅱ, and Ⅲ). One and three percent (w/w, based on Chinese cabbage) of taurine were added to make Taurine Ⅱ and Taurine III, respectively. Reducing sugar and vitamin C contents for all the samples decreased after the 46-day fermentation. Taurine was not detected in the control, and the taurine contents, from the largest to the smallest, during the fermentation period were Taurine Ⅲ, Taurine II and Taurine I. Amino nitrogen contents in all the samples studied proportionally increased during the 46-day fermentation. It is suggested that taurine does not affect the chemical characteristics of Kimchi during fermentation at low temperature (6℃).
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KEYWORD
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Kimchi, taurine, reducing sugar, vitamin C, amino nitrogen
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