Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation
2018
Choi, Y.J., World Institute of Kimchi, Gwangju, Republic of Korea | Lee, H.W., World Institute of Kimchi, Gwangju, Republic of Korea | Yang, J.H., World Institute of Kimchi, Gwangju, Republic of Korea | Hong, S.W., World Institute of Kimchi, Gwangju, Republic of Korea | Park, S.H., World Institute of Kimchi, Gwangju, Republic of Korea | Lee, M.A., World Institute of Kimchi, Gwangju, Republic of Korea
This study was conducted to examine the effects of the total nitrogen (TN) concentration in anchovy sauce added to kimchi on chemical properties during kimchi fermentation for 56 days. Kimchi was assigned to one of the following five treatments: CTL (No anchovy sauce addition), T-1 (TN 1.16% anchovy sauce), T-2 (TN 1.41% anchovy sauce), T-3 (TN 1.59% anchovy sauce), T-4 (TN 1.79% anchovy sauce). The quality characteristics of kimchi were determined by measuring the pH, acidity, reducing sugar, volatile basic nitrogen (VBN), amino nitrogen (AN), and microbial composition. During fermentation, the acidity of all treatment groups increased, whereas the reducing sugar content decreased gradually during fermentation. There were no significant differences in pH and acidity or reducing sugar content. The VBN and AN contents increased during fermentation from 15.65 to 31.21%. Overall, these results demonstrate that the TN concentration of anchovy mainly affects the VBN and AN levels in kimchi.
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