Effect of Squid and Octopus on the Quality Characteristics of Kimchi during Fermentation

Abstract

This study was carried out to investigate the chemical and microbiological properties of Kimchi containing different amounts of squid and octopus during fermentation at 4°C for 56 days. Kimchi were assigned to one the of the following 7 treatment groups: CK (control Kimchi; no addition), SK-5 (added 5% of squid), SK-10 (added 10% of squid), SK-20 (added 20% of squid), OK-5 (added 5% of octopus), OK-10 (added 10% of octopus), and OK-20 (added 20% of octopus). The quality characteristics of CK and other treatments were determined by measuring the pH, titratable acidity, reducing sugar, volatile basic nitrogen (VBN), and microbial analysis. During fermentation, Kimchi containing squid and octopus had higher pH and lower acidity values than the CK group (P<0.05). The titratable acidity was increased in all treatment groups, whereas the reducing sugar content decreased gradually during fermentation. The reducing sugar contents were highest in the CK group. The VBN value increased in all treatment groups with increasing storage period, and the CK group had lower VBN value than the other treatment groups containing squid and octopus. The numbers of total bacteria and lactic acid bacteria rapidly increased up to the second week, and this slowly increased thereafter.

The addition of jogi, Micropogonias undulates, affects amino acid content in kimchi fermentation

“…As a result of the following literature survey to check if this was the result of jogi addition, the kimchi group with pollack added had a higher content of reducing sugar than the kimchi group without Pollack [ 19 ]. However, kimchi groups with octopus or squid were found to have lower levels of reducing sugar than kimchi groups without octopus or squid [ 7 ]. As a result of difficulty in affirming that by adding seafood, the reduction sugar has decreased or increased, these results are assumed to derive different results for each case.…”

“…Among the auxiliary ingredients added to kimchi, seafood is added in the coastal region to enhance the taste of kimchi and supplement the nutrients, such as amino acids [6][7][8]. Seafood is decomposed by enzymes that are autolytic, and during kimchi fermentation, produces kimchi microorganisms, giving off a savory taste and becoming a nutrient source for lactic acid bacteria [9].…”

“…Seafood is decomposed by enzymes that are autolytic, and during kimchi fermentation, produces kimchi microorganisms, giving off a savory taste and becoming a nutrient source for lactic acid bacteria [9]. Seafood added as minor ingredients for kimchi studied so far include sea squirt (Styela clava), kwamegi (semi-dried Clupea pallassii or Cololabis saira), dried pollack (Gadus chalcogrammus) powder, octopus (Enteroctopus dofleini), squid (Decapodiformes), hairtail (Trichiurus lepturus), and croaker (Micropogonias undulatus), as well as other seafood [6][7][8][10][11][12][13][14].…”

Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation

“…A variety of methods have been reported to prepare seafood-added kimchi. Some of these methods include adding seafood during kimchi production (3); after cooking and freezing (4); after pickling in salt or salt water, followed by washing (5); after pickling in salt, followed by steaming (6); and after turning dried samples into powder form (1,3). Seafood added by these methods is known to play a major role in enhancing the taste of kimchi while also increasing supplementary nutrients such as amino acids in the product (7).…”

“…In a survey of homemakers on their preference for adding seafood in preparing kimchi, it was found that the reason for doing so was flavor enhancement and nutritional enrichment (8). Accordingly, as interest in the use of seafood as a subingredient in kimchi increases, various studies have examined seafood, which include warty sea squirt (1), skate (2), raw anchovy (3), octopus (6,9), squid (6,9), webfoot octopus (9), abalone (9), and sea cucumber (10), as kimchi additives. However, a personal aversion to adding seafood or salted seafood can also be seen because of the presence of a foreign taste, shortening of aging period, and defective pigmentation (8).…”