Physicochemical Characteristics of Seafood-Added Kimchi during Fermentation and Its Sensory Properties

우민지,; 최정란,; 김미정,; 장미순,; 조은주,; 송영옥,

doi:10.3746/jkfn.2012.41.12.1771

Cited by 15 publications

(6 citation statements)

References 10 publications

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“…However, only a few types of whole fish can be used, such as anchovy, skate ray and gizzard shad, because their bones are relatively small and soft. A few studies have reported improved physicochemical properties upon addition of seafood to kimchi preparations 15,16 . Unfortunately, little is known about the effect of adding fresh seafood on the microbial composition of kimchi and its dynamics.…”

Section: Introductionmentioning

confidence: 99%

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

Mannaa

Seo

Park

2019

Sci Rep

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This study investigated the impact of supplementing radish kimchi with slices of gizzard shad, Konosirus punctatus (boneless - BLGS, or whole - WGS) on the kimchi’s chemical and microbial composition for different fermentation durations. Higher levels of amino nitrogen (N), calcium (Ca) and phosphorus (P) were observed in the supplemented kimchi groups compared to those in the control and further, Ca and P levels were highest in the WGS kimchi group. Microbial composition analysis revealed noticeable differences between the three groups at different fermentation durations. The predominant species changed from Leuconostoc rapi to Lactobacillus sakei at the optimal- and over-ripening stages in the control kimchi group. The predominant species in the BLGS kimchi group was L. rapi at all stages of fermentation, whereas the predominant species in the WGS kimchi group was L. rapi at the optimal-ripening stage, and both L. sakei and L. rapi at the over-ripening stage. Significant correlations were observed by analysis of the Spearman’s rank between and within the chemical and microbial composition over fermentation durations. Altogether, gizzard shad supplementation may be used to optimize the desired microbial population to obtain the preferable fresh kimchi flavour by the release of certain inorganic elements and amino N.

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Section: Introductionmentioning

confidence: 99%

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

Mannaa

Seo

Park

2019

Sci Rep

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“…In general, kimchi with seafood, such as oysters, is delicious right after being made, and it is recommended to speed up consumption. Above all, it has been reported that the texture is related to the rich taste immediately after making kimchi [ 8 , 19 ]. The amino acids that affect the umami flavor are glutamic acid and aspartic acid, and thus check the free amino acid containing two amino acids ( Table 2 ).…”

Section: Resultsmentioning

confidence: 99%

“…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].…”

Section: Introductionmentioning

confidence: 99%

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

Park,

Heo,

Lee

et al. 2024

PLoS ONE

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The effects of jogi (the fish Atlantic croaker, Micropogonias undulatus) on the production of physicochemical components, such as color, organic acids, and amino acids, in kimchi, a traditional fermented vegetable food of Korea, were determined. As fermentation progressed, the color change of jogi-added kimchi increased, but in comparison with that of the control group without jogi-added kimchi, was difficult to distinguish with the naked eye. Reducing sugar decreased in all experimental groups, and as fermentation progressed, kimchi with jogi showed a lower value. Acetic acid, citric acid, lactic acid, and ethanol, were highly produced in both types of kimchi, and above all, the jogi—baechu—kimchi group showed higher acetic acid and lactic acid contents than the control group. The increase and decrease of amino acids were similar in both types of kimchi. However, significantly, immediately after manufacture, the savory components aspartic acid and glutamic acid were detected higher than the control group. Subsequently, the fermentation tended to decrease as it progressed, but the content was higher than that of the control group. The above results show that jogi addition has a greater effect on the contents of amino acid, especially the savory component, than on the physicochemical components.

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“…Mannaa et al [85] utilised HTS-based metabarcoding to investigate the influence of incorporating gizzard shad fish (Konosirus punctatus) during kimchi fermentation on the microbial and chemical composition. The purpose of this study was to evaluate a practice that is traditionally adopted in the coastal cities of Korea, where fish is added during kimchi fermentation, and this type of kimchi has a refreshing taste and a relatively extended shelf life [86,87]. This study revealed that adding gizzard shad fish during kimchi fermentation had a positive effect on the composition of chemicals and the microbiota by reducing the growth of Lactobacillus sakei, which is linked to the rapid acidic deterioration of kimchi, and by promoting the growth of Leuconostoc rapi, which is known for its health-promoting and taste-improving properties owing to the production of the antioxidant mannitol, contributing to the refreshing flavour and desirable characteristics of kimchi [85,88,89].…”

Section: Examples On the Use Of Meta-omics To Study Microbial Dynamics Of Food Fermentation In Recent Studiesmentioning

confidence: 99%

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

Mannaa

Han

Seo

et al. 2021

Foods

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Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of fermentation, which has undergone remarkable improvement over the years, from relying on natural microbes and spontaneous fermentation to back-slopping and the use of starter cultures. Modern biotechnological approaches, including genome editing using CRISPR/Cas9, have been investigated and hold promise for improving the fermentation process. The invention of next-generation sequencing techniques and the rise of meta-omics tools have advanced our knowledge on the characterisation of microbiomes involved in food fermentation and their functional roles. The contribution and potential advantages of meta-omics technologies in understanding the process of fermentation and examples of recent studies utilising multi-omics approaches for studying food-fermentation microbiomes are reviewed. Recent technological advances in studying food fermentation have provided insights into the ancient wisdom in the practice of food fermentation, such as the choice of substrates and fermentation conditions leading to desirable properties. This review aims to stimulate research on the process of fermentation and the associated microbiomes to produce fermented food efficiently and sustainably. Prospects and the usefulness of recent advances in molecular tools and integrated multi-omics approaches are highlighted.

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Physicochemical Characteristics of Seafood-Added Kimchi during Fermentation and Its Sensory Properties

Cited by 15 publications

References 10 publications

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

Effect of Seafood (Gizzard Shad) Supplementation on the Chemical Composition and Microbial Dynamics of Radish Kimchi during Fermentation

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

Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota

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