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2018 Vol.30, Issue 3

Review Article

Review on the Physiochemical Characteristics and Functionality of Kimchi Mixed with Additives

첨가물을 혼합한 김치의 이화화적 특성과 기능성에 대한 문헌 연구

J. A. Yoon1
,
J. H. Kim2
,
S. Y. Kwun3
,
H. Y. Lee45
,
E. H. Park46
,
M. D. Kim7*
윤 정아1
,
김 주형2
,
권 세영3
,
이 하연45
,
박 은희46
,
김 명동7*
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, Chuncheon 24341, 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
1강원대학교 바이오산업공학부 석사과정
2강원대학교 바이오산업공학부 학사
3(주)메타스크린 연구원
4강원대학교 바이오산업공학부 박사과정
5강원도농업기술원 농식품연구소 연구사
6(주)메타스크린 대표
7강원대학교 바이오산업공학부 교수
* Corresponding Author
December 2018. pp. 111-120
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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.

Keywords
Additive
Functionality
Fermentation
Kimchi
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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) :농업생명환경연구
  • Volume : 30
  • No :3
  • Pages :111-120
  • Received Date : 2018-07-24
  • Revised Date : 2018-10-24
  • Accepted Date : 2018-11-01
  • DOI :https://doi.org/10.22698/jales.20180013
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