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文淑任,趙鏞桂,方良仙 東亞大學校附設基礎科學硏究所 1985 基礎科學硏究論文集 Vol.2 No.1
This study was carried out to compare the charge of free amino acid content in the radish Kimchi added with anchovy pickle sauce(sample A), with that added with 15% NaCl solution(sample B) during 30 days fermentation. The results were summarized as follows; 1. During the fermentation, the pH of both sample A and B showed the highest values of 7.3 and 7.1, respectively, and then both continually decreased to the lowest values of 4.2 at the 30th day. 2. The salininity in the juice of sample A was higher than that of sample B in all the steps during fermentation, accompanied with a slight decrease of salinity with time elapsed in both cases. 3. The free amino type nitrogen content of sample A was nearly doubled in the final step than in the initial one, while that of sample B showed no significant changes in all the processing period. 4. The free amino acids detected in both samples were aspartic acid, threonine, serine, proline, glutamic,acid,glycine,alanine, tyrosine, cysteien, lysine, methionine, isoleucine, leucine, phenylalanine, Υ-amino butyric acid(?), ornithine, histidine and arginine. 5. The amount of proline and/or arginine was the highest in all the free amino acid content, and tasty compounds derived from amino acids from radish Kimchi seemed to be ascribed to glutamic acid, alanine, isoleucine,leucine and phenylalanine. The amino acids (such as alanine, valine, phenylalanine and lysine.) of anchovy pickle sauce used, seemed to cause Kimchi A to be more tasteful than B.