| Article Info |
제30권 3호 강원 농업생명환경연구 Vol.30, No.3, pp.111-120, 2018
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| Title |
Review on the Physiochemical Characteristics and Functionality of Kimchi Mixed with Additives
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| Author |
Yoon, J. A.1 , J. H. Kim2 , S. Y. Kwun3 , H. Y. Lee4,5, E. H. Park4,6 and M. D. Kim7*
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| Institutions |
1Master’s Course, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
2Bachelor, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
3Researcher, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea
4Ph.D. Candidate, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon24341, Korea
5Researcher, Agro-Food Research Institute, Gangwon Agricultural Research & Extension Services, Chuncheon 24203, Korea
6CEO, Research and Development Institute, Metascreen Inc., Chuncheon 24341, Korea.
7Professor, Division of Food Biotechnology and Biosystems Engineering, Kangwon National University, Chuncheon 24341, Korea
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| Abstract |
In this study, we investigated physiochemical characteristics and functionality of kimchi mixed with various additives such as mustard leaf, angelica leaf, hooker chives, yangha, mistletoe, pine needle, wild vegetables extract, oriental melon peel, green tea, yacon, potato, brown rice, black rice, sesame, abalone, black garlic, harvey, sea tangle, sea trumpet, anchovy, flying fish roe, blue crab, and etc. The type of additive to kimchi have affected reducing sugar, pH, acidity, free amino acid content, antioxidant activity, anti-mutagenic activity, and anti-carcinogenic activity. Reducing sugar content increased in kimchi mixed with harvey, sea trumpet, hooker chives, sesame, anchovy. kimchi mixed with yacon, black rice, hooker chives, sesame, anchovy extended optimum fermenting stage by changing acidity slowly. Free amino acid content increased phenylalanine in kimchi with pine needle, proline in kimchi with blue cab, glutamic acid and aspartic acid in kimchi sea tangle and flying fish roe. Brown rice, green tea, pumpkin, black rice, sesame, Yangha, wild vegetables extract significantly increased antioxidant activity. Mustard leaf, mistletoe and angelica leaf increased anti-mutagenic acid and anti-carcinogenic activity. In conclusion, kimchi mixed with additive compared with normal kimchi without additives helps the improvement of the physiochemical characteristics and functionality of kimchi. We expected that selection of proper additive used for kimchi production improves the quality of kimchi as a Korean traditional fermented food.
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| Keyword |
Additive, Functionality, Fermentation, Kimchi
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 01_(111-120)201800012 김명동_김치.pdf
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