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KMID : 1024420210250030228
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Food Engineering Progress
2021 Volume.25 No. 3 p.228 ~ p.239
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Effect of Salted-Fermented Fish Products and Their Alternatives on the Volatile Compound Profiles of Kimchi
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Ahn Sun-Choung
Kwon Tae-Eun
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Abstract
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Food safety and environmental sustainability attract the consumer’s interest. Kimchi was fermented with natural ingredients that are expected to replace the salted-fermented fish products (jeotkal), and their effects on volatile aroma properties during fermentation were investigated. The addition of jeotkal and its substitutes to kimchi affected the fermentation speed; however, with the progression of fermentation, sulfur-containing compounds and aldehydes decreased, and fermented products, such as alcohols and acids, increased. The acetic acid level was the lowest in kimchi fermented with jeotkal on the 28th day. As the ratio of acetic acid increased, the acidity increased and pH decreased. Additionally, jeotkal added to kimchi and its substitutes (meat, seafood, and vegetable extracts) that replace jeotkal provide a time difference in fermentation, but as a result, the sensory differences were not affected.
Therefore, immediately after preparing kimchi (before fermentation and aging), flavored substances derived from various components may have exerted a sensual effect, but the composition of volatile components in kimchi changed following fermentation. It was considered that the sensory effect of the auxiliary components was decreased upon fermentation. These results could support a replacement of the salted-fermented fish products (jeotkal) in kimchi without a sensory difference.
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KEYWORD
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kimchi, jeotkal, volatile flavor components, jeotkal alternative, sensory difference
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