수산물 김치의 발효과정 중 정미성분 변화

다국어 초록 (Multilingual Abstract)

This study was conducted to investigate changes in the physicochemical properties (proximate compounds, reducing sugar, organic acid, ATP and related compounds, and free amino acid) of beachu kimchi (BK) with octopus, abalong, squid and webfoot octopus added during its storage at 4℃ for 35 days. The crude protein content of the seafood Kimchi, 1.98~3.41%, was higher than that of the BK. The organic acid level did not significantly differ in the four kinds of seafood during their fermentation, and their malate and succinate contents decreased while their lactate content increased. The levels of the ATP and related compound substances of the hypoxanthine contents were high but decreased during their fermentation. However, 3.40 μmol/g of IMP was detected in the Kimchi with octopus added; 0.67 μmol/g in the Kimchi with abalone added; and 1.80 μmol/g in the Kimchi with squid added after they were fermented for 21 das, but the same were not detected in the BK. The taurine and γ-amino-n-butyric acid contents of the free amino acids in the seafood Kimchi were approximately two to 10 times and 1.5 to three times higher than in the BK, respectively.

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