Kjellmaniella crassifolia와 Mytilus coruscus 조미액을 첨가한 해조김치의 품질특성 (Quality Characteristics of Seaweed Kimchi Containing Kjellmaniella crassifolia and Mytilus coruscus Seasoning)

서지정보

· 발행기관 : 한국키틴키토산학회
· 수록지 정보 : Journal of Chitin and Chitosan / 22권 / 4호 / 254 ~ 263페이지
· 저자명 : 김기웅, 배태진

초록

In order to improve the utilization of seaweeds, two kinds of mixed seasoning concentrates (KMS, MKS) were prepared with Kjellmaniella crassifolia and Mytilus coruscus as main ingredients. Fermentation experiments were carried out at 4oC for 70 days with Kimchi. As a result, SK-A showed a decrease in pH and an increase in acidity. Salinity was not significantly different after 70th day. Reducing sugar content was higher in mixed seasoning group. Lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. Increased in the control group after 20 days of fermentation. The lightness was higher in the control group from the early stage of dipping to 30 days, and the degree of yellowing was higher than that of SK-B group from 20 days. The hardness of the SK-A group was high at the early stage of immersion and at 10th day. The content of aspartic acid and glutamic acid in free amino acid SK-A group was significantly higher (p<0.05). The content of sweet amino acids was significantly higher in the SK-A group on the 0th, 10th, and 30th days of fermentation than the other groups (p<0.05). The sensory test results showed that SK-A showed the most favorable taste. As a result of reviewing the above results, it is expected that SK-A group immersed in 100 g of seasoning liquid KMS made from Kjellmaniella crassifolia and Mytilus coruscus as a subordinate material will provide taste and nutrition to consumers.

영어초록

In order to improve the utilization of seaweeds, two kinds of mixed seasoning concentrates (KMS, MKS) were prepared with Kjellmaniella crassifolia and Mytilus coruscus as main ingredients. Fermentation experiments were carried out at 4oC for 70 days with Kimchi. As a result, SK-A showed a decrease in pH and an increase in acidity. Salinity was not significantly different after 70th day. Reducing sugar content was higher in mixed seasoning group. Lactic acid bacteria Leuconostoc sp. and Lactobacillus sp. Increased in the control group after 20 days of fermentation. The lightness was higher in the control group from the early stage of dipping to 30 days, and the degree of yellowing was higher than that of SK-B group from 20 days. The hardness of the SK-A group was high at the early stage of immersion and at 10th day. The content of aspartic acid and glutamic acid in free amino acid SK-A group was significantly higher (p<0.05). The content of sweet amino acids was significantly higher in the SK-A group on the 0th, 10th, and 30th days of fermentation than the other groups (p<0.05). The sensory test results showed that SK-A showed the most favorable taste. As a result of reviewing the above results, it is expected that SK-A group immersed in 100 g of seasoning liquid KMS made from Kjellmaniella crassifolia and Mytilus coruscus as a subordinate material will provide taste and nutrition to consumers.

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