Quality Characteristics Of Kimchi Research Articles

Effects of pretreated garlic on bacterial composition and metabolite profiles during kimchi fermentation

This study investigated the effects of pretreated garlic on the fermentation characteristics of kimchi; four types of kimchi using pretreated garlic [raw (RGK), frozen (FGK), blanched (BGK), and blanched-frozen (BFGK)] were prepared; fermentation was carried out at 4 °C for 6 weeks. The fermentation properties, microbial community composition, metabolic compounds, and volatile organic compounds (VOC) were investigated. The total viable bacterial count in blanched garlic was reduced significantly compared to those in raw and frozen garlic. Latilactobacillus spp. became the dominant species in all kimchi samples as the fermentation progressed. Of the 145 metabolites observed by gas chromatography and mass spectrometry, 51 volatile metabolites were observed. Glucose, fructose, sucrose, lactic acid, citric acid, and mannitol were present as major metabolites (variable importance in projection scores >1.0). Frozen garlic (FGK and BFGK) reduced the production of sulfuric VOC compounds, while raw garlic increased the production of these compounds, specifically that of allyl methyl sulfide, dimethyl disulfide, and dimethyl trisulfide. In conclusion, the condition of garlic added to kimchi affects the abundance of microorganisms during initial fermentation and the quality characteristics of kimchi during the fermentation period. These results help establish garlic pretreatment conditions for kimchi manufacturing.

Quality Characteristics of Kimchi with Different Manufacturing Methods of Yulmu

Quality Characteristics of Kimchi with Different Manufacturing Methods of Yulmu

Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

The online version contains supplementary material available at 10.1007/s13197-023-05795-z.

Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation.

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 56days. 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.

Study of Quality Characteristics of Kimchi Added with Yangha (Zingiber mioga Rosc)

Study of Quality Characteristics of Kimchi Added with Yangha (Zingiber mioga Rosc)

개똥쑥 추출물을 첨가한 김치의 품질특성

The quality characteristics of kimchi with Artemisia annua extracts (1~2%; extracted with water or 70% ethanol), including the pH, acidity, reducing sugar content, total viable cell and lactic acid bacteria cell count, and sensory parameters, were investigated at 10 and 15°C for 20 days during aging. The pH, acidity, reducing sugar content, and lactic acid bacteria count of kimchi with Artemisia annua extract rapidly increased upto the 4~6th day, increasing slowly thereafter. The quality characteristics did not vary between kimchi with and without the extract. The optimal aging time for kimchi with the extract was 10 days at 10°C. The results of the sensory evaluation showed that kimchi with 1% Artemisia annua extract was superior to kimchi with 2% Artemisia annua extract; in particular, the color and taste of the latter were found to be black and bitter, respectively.

A Study on Quality Characteristics of Kimchi with added Mulberry Leaves Extracts

In this study, the effects of Mulberry leaves extract (ME) addition on the quality of Kimchi was investigated during 30 days of fermentation at 5℃. ME was added to salted cabbage at concentrations of 0% (C), 0.4% (ME1), 0.8% (ME2) and 1.2% (ME3) (w/w). The pH of Kimchi added above 0.8% ME was higher than that of Kimchi without ME after 12 days of fermentation. During overall fermentation, the titratable acidity of Kimchi with 1.2% ME remained at the lowest level. The degree of salinity decreased with increasing amount of added ME, whereas control groups showed the highest salinity. In L, a and b values of samples, the highest Figures of L and b were observed in control groups, and ME3 showed the highest value of a. In addition, the cutting force during the fermentation period was higher in all treated groups compared with control groups, and ME3 showed the highest hardness value. Moreover, growth of lactic acid bacteria and total bacteria were inhibited by addition of ME. In the sensory assessment, 0.4% ME BRimproved the quality of Kimchi, showing the highest taste score and overall preference. Therefore, addition of 0.4% ME appears to be an acceptable approach to enhance the quality of Kimchi without reduction of acceptability.

Quality Characteristics of Kimchi made with South - East Asian Fish Sauce

Quality Characteristics of Kimchi made with South - East Asian Fish Sauce

소금의 종류와 침지 농도에 따른 배추김치의 젖산균의 생육과 품질 특성

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at <TEX>$10^{\circ}C$</TEX>. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

Quality Characteristics of Kimchi Added with Blue Crab

Quality Characteristics of Kimchi Added with Blue Crab

Quality Characteristics of Kimchi Added with Blue Crab

Quality Characteristics of Kimchi Added with Blue Crab

마쇄홍고추 첨가가 김치의 품질 특성에 미치는 영향

본 연구에서는 고춧가루 대비 마쇄홍고추 첨가량을(0, 25, 50, 75 및 100%) 달리하여 제조한 김치의 숙성과정 중 품질 특성을 비교 분석하였다. 김치의 일반성분은 수분함량의 경 우 마쇄홍고추 첨가량이 증가할수록 86.88～88.55%로 증가 하였고, 조단백질, 조지방 및 조회분 함량은 각각 2.05～1.90, 0.35～0.29 및 3.00～2.81% 감소하였다. 숙성 중 총균수 및 젖산균수 변화는 숙성 초기에 급격히 증가한 후 서서히 증가 하는 경향을 보였으며, 시료 간 큰 차이를 나타내지 않았다. 김치의 pH와 총산도는 담금 직후 각각 5.67～5.88 및 0.18～0.21%에서 숙성 2일째 4.26～4.72 및 0.50～0.70%로 시료 간 차이를 보이며 급격히 변화하다가 그 후에는 변화폭이 적었다. 환원당 함량 변화는 숙성 2일째에 급격히 감소한 후 완만하게 감소하였으며, 마쇄홍고추 첨가량이 증가할수록 감소하는 경향을 나타냈다. 관능평가 결과 마쇄홍고추를 첨가한 김치는 고춧가루로 제조한 김치와 유사한 품질 특성을 보였고, 50%와 75% 마쇄홍고추 첨가 김치에서 비교적 우수한 관능 특성을 보이는 것으로 판단된다.

Quality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)

The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10℃ fermentation. The initial pH was approximately 5.65～5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest in kimchi that made with semi-dried red pepper (SDRP-K). The color value of A remained at the initial level for 9 days, regardless of treatments. The color value had a tendency to decrease after 9 days. The lactic acid bacteria increased rapidly during 6 days of storage, but showed no difference among groups. The initial contents of malic acid and succinic acid were in 3.23～4.52 and 6.12～7.97 ㎎/mL and decreased during fermentation in all groups. The lactic acid and acetic acid were not contained in the beginning, but increased with increasing fermentation periods. The vitamin C content of SDRP-K was 5.20 ㎎/g, which was significantly higher compared with kimchi that made with dried red pepper (DRP-K), but which did not show any significant difference to kimchi that made with fresh red pepper (FRP-K). As a result of antioxidant activity in optimally ripened kimchi, both DPPH? and ABTS? scavenging activities were higher in SDRP-K than any other groups. As a result of the sensory evaluation, overall acceptability was highest in SDRP-K.