All Issue

2018 Vol.30, Issue 3
December 2018. pp. 111-120
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.

References
  1. Chang, S. K. (2007) Fermentation properties and In vitro anticancer effect of Kimchi prepared with potato. Korean J Food Cookery Sci 23:227-234.
  2. Choi, H. S., Hwang, J. H. (2000) Antioxidative characteristics of Kimchi. Food Indust Nutr 5:52-56.
  3. Choi, S. M., Jeon, Y. S., Rhee, S. H., Park, K. Y. (2001) Development of Kimchi for cancer patient. J Korean Assoc Cancer Prev 6:214-221.
  4. Choi, S. M., Kil, J. H., Jeon, Y. S., Park, K. Y. (2003a) Fermentation characteristics, and antimutagenic and anticancer effects of mistletoe added Kimchi. J Korean Assoc Cancer Prev 8:98-106.
  5. Choi, S. M., Kil, J. H., Moon, S. H., Park, K. Y. (2003b) Cheomopreventive effects of Angelica gigas Nakai leaf (AGL) kimch and AGL baechu kimch. J Korean Assoc Cancer Prev 8:181-187.
  6. Jang, M. S., Park, H. Y., Nam, K. H., Kim, M. J. (2014) Physicochemical composition and fermentation conditions of sliced, dried radish kimchi with flying fish roe. Korean J Food Sci Technol 46:566-574.10.9721/KJFST.2014.46.5.566
  7. Jang, M. S., Park, H. Y., Park, J. I., Byun, H. S., Kim, Y. K., Yoon, H. D. (2011) Analysis of nutrient composition of Baechu Kimchi (Chinese cabbage kimchi) with seafoods. Korean J Food Preserv 18:535-545.10.11002/kjfp.2011.18.4.535
  8. Jeon, H. N., Kim, H. J., Song, Y. O. (2003) Effects of kimchi solvent fractions on anti-oxidative enzyme activities of heart, kidney and lung of rabbit fed a high cholesterol diet. J Korean Soc Food Sci Nutr 32:250-255.10.3746/jkfn.2003.32.2.250
  9. Kang, K. H., Park, S. Y., Kwon, K. H., Lim, H. K., Kim, S. H., Kim, J. G., Chung, M. J. (2015) Antioxidant activity and inhibitory effect against oxidative neuronal cell death of kimchi containing a mixture of wild vegetables with nitrite scavenging activity. J Korean Soc Food Sci Nutr 44:1458-1469.10.3746/jkfn.2015.44.10.1458
  10. Kil, J. H. (2017) Antiproligerative effect of mistletoe extract added kimchi in human lung carcinoma A549 cells. J Life Sci 27:1507-1514.
  11. Kim, H. S., Kang, S. A. (2017) Study of auqlity charateristics of kimchi added with Yangha (Zingiber mioga Rosc). J Korea Academia-Industrial Cooper Soc 18:400-407.
  12. Kim, J. H., Kwon, M. J., Lee, S. Y., Ryu, J. D., Moon, G. S., Cheigh, H. S., Song, Y. O. (2002) The effect of kimchi intake on production of free radicals and anti-oxidative enzyme activies in the liver of SAM. J Korean Soc Food Sci Nutr 31:109-116.10.3746/jkfn.2002.31.1.109
  13. Kim, J. H., Park, G. S. (2014) Quality characteristics of kimchi added with blue crab. Korean J Culi Res 20:246-259.
  14. Kim, Y. W., Jung, J. K., Cho, Y. J., Lee, S. J., Kim, S. H., Park, K. Y., Kang, S. A. (2009) Quality changes in brined Baechu cabbage using different types of polyethylene film, and salt content during storage. Korean J Food Preserv 16:605-611.
  15. Ku, H. S., Noh, J. S., Kim, H. J., Cheigh, H. S., Song, Y. O. (2007) Antioxidant effects of sea tangle added korean cabbage kimchi in vitro and in vivo. J Korean Soc Food Sci Nutr 36:1497-1502.10.3746/jkfn.2007.36.12.1497
  16. Ku, K. H., kang, K. O., Kim, W. J. (1988) Some quality changes during fermentation of kimchi. Korean J Food Sci Technol 20:476-482.
  17. Kwon, M. J., Song, Y. S., Song, Y. O. (1998) Antioxidative effect of kimchi ingredients on rabbits fed cholesterol diet. J Korean Soc Food Sci Nutr 27:1189-1196.
  18. Kwon, S. H., Shin, M. Y. (2004). Antioxidant and anticarcinogenic effect of traditional Doenjang during maturation periods. Korean J Food Preserv 11:461-467.
  19. Lee, D. H., Ji, s. H., Han, W. C., Lee, J. C., Kang, S. A., Jang, K. H. (2012) Evaluation of physiochemical properties and fermentation qualities of kimchi supplemented with yacon. J East Asian Soc dietary Life 22:408-413.
  20. Lee, H. A., Song, Y. O., Jang, M. S., Han, J. S. (2013) Effect of Ecklonia cava on the quality kimchi during fermentation. J Korean Soc Food Sci Nutr 42:83-88.10.3746/jkfn.2013.42.1.083
  21. Lee, H. H., Kim, G. H. (2013) Changes in the levels of γ-aminobutyric acid and free amino acids during kimchi fermentation. Korean J Food Cookery Sci 29:671-677.10.9724/kfcs.2013.29.6.671
  22. Lee, J. K., Lee, Y. M., Kim, A. R., Chang, H. C., Lee, M. Y. (2008) Effect of Leuconostoc kimchii GJ2 isolated from kimchi (fermented Korean cabbage) on lipid metabolism in high cholesterol-fed rats. Korean J Food Preserv 15:760-768.
  23. Lee, S. H., Park, N. Y., Choi, W. J. (1999) Changes of the lactic acid bacteria and selective inhibitory substances against homo and hetero lactic acid bacteria isolated from kimchi. Kor J Appl Microbiol Biotechnol 27:410-414.
  24. Lee, Y. H., Yang, I. W. (1970) Studies on the packaging and preservation of kimchi. J Korean Agric Ahem Soc 13: 207-218.
  25. Lim, J. H., Park, S. S., Jeong, J. W., Park, K. J., Seo, K. H., Sung, J. M. (2013) Quality characeristics of Kimchi fermented with abalone or sea tangle extracts. J Korean Soc Food Sci Nutr 42:450-456.10.3746/jkfn.2013.42.3.450
  26. Min, S. G., Kim, J. H., Cho, S. K., Shin, H. S., Hong, G. H., Oh, D. G., Kim, K. N. (2003) Manufactures of funcional kimchi using Bifidobacterium strain producing conjugated linoleic acid (CLA) as starter. Korean J Food Sci Technol 35:111-114.
  27. Mo, E. K., Kim, S. M., Yang, S. A., Jegal, S. A., Choi, Y. S., Ly, S. Y., Sung, C. K. (2010) Properties of Baechu kimchi treated with black rice water extract. Korean J Food Preserv 17:50-57.
  28. Moon, S. W., Lee, M. K. (2011) Effects of added harvey powder on the quality of Yulmoo kimchi. J Korean Soc Food Sci Nutr 43:435-443.10.3746/jkfn.2011.40.3.435
  29. Moon, S. W., Lee, M. K. (2009) The effects of added sesame powder on the quality of Baechukimchi. J East Asian Soc Dietary Life 19:52-61.
  30. Nam, J. H., Ahn, J. J., Suh, J. K., Kim, D. W. (2013) Quality characteristics of a Kimchi containing oriental melon peel. Koean J Food Preserv 20:518-523.10.11002/kjfp.2013.20.4.518
  31. Oh, S. J., Lee, H. J., Chung, S. H., Sung, N. J. (2014) Evaluation of quality characteristics and antioxidant activities from Doenjang ripened for 30 years. J Agri Life Sci 48:253-271.10.14397/jals.2014.48.4.253
  32. Oh, Y. A., Kim, S. D., Kim, K. H. (1997) Changes of sugars, organic acids and amino acids content during fermentaion of pine needle added kimchi. J Food Sci Technol 9:45-50.
  33. Park, J. A., Hu, G. Y., Lee, J. S., Oh, Y. J., Kim, B. Y., Min, T. I., Kim, C. K., Ahn, J. S. (2003) Change of microbial communities in kimchi fermentation at low temperature. Korean J Microbiol 39:45-50.
  34. Park, K. Y., Cho, E. J., Lee, S. H. (1998) Increased antimutagenic and anticancer activities of Chinese cabbage Kimchi by changing kinds and levels of sub-ingredient. J Korean Soc Food Sci Nutr 27:625-632.
  35. Park, K. Y., Cho, E. J., Rhee, S. H. (1998) Increased antimutagenic and anticancer activities of chinese cabbage kimchi by changing kinds and levels of sub-ingredient. J Korean Soc Food Sci Nutr 27:625-632.
  36. Park, M. J., Jeon, Y. S., Han, J. S. (2001) Antioxidative activity of mustard leaf Kimchi added green tea and pumpkin powder. J Korean Soc Food Sci Nutr 30:1053-1059.
  37. Park, W. P., Park, K. D., Kim, J., H, Cho, Y. B., Lee, M., J, (2000) Effect of washing conditions in salted Chinese cabbage on the quality of kimchi. J Korean Soc Food Sci Nutr 29:30-34.
  38. Ryu, B. M., Jeon, Y. S., Song, Y. S., Moon, G. S. (1996) Physicochemical and sensory characteristics of anchovy added kimchi. J Korean Soc Food Nutr 25:460-469.
  39. So, M. H., Kim, Y. B. (1997) Isolation and identification of major microbial groups during Baikkimchi fermentation. Korean J Food & Nutr 10:350-359.
  40. Sung, J. M., Choi, H. Y. (2009) Effect of alaska pollack addition on the quality of kimchi (Korean salted cabbage). Korean J Food Preserv 16:772-781.
  41. Woo, S. M., Jeong, Y. J. (2006) Changes in the quality of Korean cabbage Kimchi added with germinated brown rice extract powder during fermentation. Korean J Food Sci Technol 38:648-654.
  42. Woo, S. M., Jeong, Y. J., Whang, K. (2006) Effect of germinated brown rice extract powder on free amino acid content, antioxidant and nitrite scavenging ability of the korean cabbage kimchi. Korean J Food Preserv 13: 548-554.
  43. Yang, Y. J., Ahn, I. S., Han, J. S. (2005) Anti-obesity effect and fermentation characteristics of american preferred kimchi added to garcinia cambogia extracts (Hydroxy citric acid). J Korean Soc Food Sci Nutr 34:776-783.10.3746/jkfn.2005.34.6.776
  44. Yoo, E. J., Lim, H. S., Kim, J. M., Song, S. H., Choi, M. R. (1998) The investigation of chitosanoligosaccharide for prolongating fermentation period of kimchi. J Korean Soc Food Nutr 27:869-874.
  45. You, B. R., Kim, H. J. (2013) Quality characteristics of kimchi added with Allium hookeri root. J Korean Soc Food Sci Nutr 42:1649-1655.10.3746/jkfn.2013.42.10.1649
Information
  • Publisher :Agriculture and Life Sciences Research Institute, Kangwon National University
  • Publisher(Ko) :강원대학교 농업생명과학대학 농업생명과학연구원
  • Journal Title :Journal of Agricultural, Life and Environmental Sciences
  • Journal Title(Ko) :강원농업생명환경연구
  • Volume : 30
  • No :3
  • Pages :111-120
  • Received Date :2018. 07. 24
  • Accepted Date : 2018. 11. 01
Journal Informaiton Agriculture and Life Sciences Research Institute Journal of Agricultural, Life and Environmental Sciences
  • NRF
  • KOFST
  • open access
  • orcid
  • KISTI Cited-by
  • KISTI Current Status
  • ccl
Journal Informaiton Journal Informaiton - close