초록

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Abstract ▼ AI-Helper

This study was intended to observe the effect of the addition of soused shrimp(5%, 10%) and/or cooked glutinous rice flour(2.5%) on the changes of low molecular nitrogen compounds content of Kimchi during fermentation at $10^{\circ}C$ for 14 days. The pH, total acidity, free sugar, nitrit...

This study was intended to observe the effect of the addition of soused shrimp(5%, 10%) and/or cooked glutinous rice flour(2.5%) on the changes of low molecular nitrogen compounds content of Kimchi during fermentation at $10^{\circ}C$ for 14 days. The pH, total acidity, free sugar, nitrite, dimethylamine(DMA) and volatile basic nitrogen(VBN) contents were measured. The nitrite contents were approximately 0.16 to 1.31 mg/Kg at the inital stage of fermentation. It was found that the nitrite contents of Kimchi samples with 10% soused shrimp$(S_2,\;GS_2)$ were relatively high among the Kimchi samples. However, nitrite was not detected after the stage of optimum maturity in all Kimchi samples. The dimethylamine(DMA) content of Kimchi samples were increased during the fermentation with increasing the soused shrimp concentration. Cooked glutinous rice flour enhanced the DMA production of Kimchi with soused shrimp. DMA content were 0.93-1.2 mg/kg at initial stage end 1.6-2.26 mg/kg at final stage of fermentation of the Kimchi with soused shrimp. As the fermentation period increased, the VBN contents of Kimchi samples with soused shrimp$(S_1,\;S_2,\;GS_1,\;GS_2)$ were apparently higher than those of Kimchi samples without it(C, G). Though the soused shrimp enhanced the volatile basic nitrogen production but cooked glutinous rice did not affected VBN production during Kimchi fermentation.