Quality Characteristics of Kimchi Fermented with Abalone or Sea Tangle Extracts

Abstract

This study evaluated the quality characteristics of fermented abalone-kimchi or sea tangle-kimchi during 28 days of storage at 4 o C. Abalone and sea tangle were added as extracts compared to a control. We analyzed lactic acid bacteria, pH, acidity, salinity, reducing sugars, free sugars, organic acids, free amino acids, and sensory characteristics. The lactic acid bacteria levels were 4.4～5.3 log CFU/g on day 0, 6.8～7.1 log CFU/g after 7 days, and continued to rise during the fermentation period. The salinity increased slightly over time. As fermentation progressed, pH and reducing sugars, free sugars, and organic acid contents decreased. Free sugars, in particular, dramatically decreased about 70% compared to the initial day. The total free amino acid content was higher in abalone-kimchi. In terms of free amino acid contents, taurine was high in abalone-kimchi, while glutamic acid and aspartic acid content was high in sea tangle-kimchi. The sensory evaluation results show that abalone-kimchi and sea tangle-kimchi had higher scores for their savory taste and overall acceptance compared to the control.

Effect of clove powder on quality characteristics and shelf life of kimchi paste

“…The value in untreated control samples decreased sharply as fermentation proceeded; after 10 days of storage, there was no malic acid detected. This may be because lactic acid bacteria accelerated the transformation of malic acid to lactic acid and acetic acid as they proliferated during kimchi paste fermentation (Lim et al, 2013;Panagou et al, 2008 Figure 4). The pH and acidity are important factors determining the maturity and quality of kimchi and kimchi pastes; an important step in their fermentation is the transformation of sugar to lactic and other organic acids by the lactic acid bacteria, which reduces the pH and increases acidity (Jeong et al, 2011;Kang et al, 2015).…”

“…creased with addition of clove powder. This may be because lactic acid bacteria accelerated the transformation of malic acid to lactic acid and acetic acid as they proliferated during kimchi paste fermentation(Lim et al, 2013;Panagou et al, 2008). After 10 days of storage, the value was 4,892.61 mg/kg for the control group and 3,303.11, 1,730.04, 886.23, and 470.15 mg/kg for samples treated with 0.5%, 1%, 1.5%, and 2% clove powder, respectively.The citric acid content of kimchi pastes ranged from 5,418.83 to 5,772.29 mg/kg on day 0; the value in the untreated control increased from 5,772.29 mg/kg on day 0 to 737.09 mg/kg on day 20, indicating that citric acid content decreased as fermentation proceeded.…”

Changes in the Physicochemical Quality Characteristics of Cabbage Kimchi with respect to Storage Conditions

“…kimchi fermented at 25 ∘ C was found to be 2.03% and 2.22% at 0 and 2 days, respectively. From the previous literature, during the fermentation of kimchi with added abalone and kelp, the initial salinity was 1.37-1.67% and maintained at 2% because of the kimchi liquid and tissues of major and minor ingredients [28]. In another study, the kimchi made from summer Chinese cabbage of the alpine region, the salinity values of samples stored at 15 ∘ C and 5 ∘ C were 2.51-2.58 and 2.50-2.58, respectively, whereas measuring by the Mohr method has given slightly lower values of 2.41-2.48 [2].…”

“…Lactic acid was confirmed to be the main organic acid at the last stage of ripening [29]. Other study on kimchi added with abalone and kelp reported that citric acid, malic acid, and succinic acid contents were high during the initial fermentation stage and then gradually decreased as fermentation progressed, with the lactic acid and acetic acid contents increasing on days 7 and 14 of fermentation, respectively [28]. Furthermore, another study revealed that, after ripening of kimchi for 8 weeks at 5 ∘ C, the lactic acid which was low during the early storage exhibited a marked increase from day 13 of storage, whereas malic acid exhibited a decrease and the succinic acid, oxalic acid, and malonic acid contents did not change [30].…”

Analysis of Kimchi, vegetable and fruit consumption trends among Korean adults: data from the Korea National Health and Nutrition Examination Survey (1998-2012)

“…Many researchers have reported the perception and preferences of consumers related to kimchi [ 21 ], development of kimchi menu items for school foodservice [ 22 23 ], physicochemical, sensory, and functional qualities of ingredients [ 24 25 26 27 28 29 30 31 ], and the functional properties of lactic acid bacteria from kimchi [ 1 32 ].…”