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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2011.8
- 수록면
- 535 - 545 (11page)
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초록· 키워드
오류제보하기
The nutrient composition, including the proximate composition and the mineral, vitamin, amino acid, and free-amino -acid levels, of baechu kimchi (Chinese cabbage kimchi) to which 14 kinds of seafood (flatfish, yellow corvina, sea beam, pollack gizzard shad, ray, gray mullet, skate, hairtail, anchovy, sea squit, pen shell, scallop, small octopus)were added was analyzed. The seafoods were added to salted cabbage at concentration of 10% (w/w) and the prepared seafood baechu Kimchi (BK) was stored at 5℃ for seven days. The levels of moisture (82.09-88.56%), crude lipid (0.31-0.64%), and crude ash (2.70-3.50%) did not differ much among the samples, but the level of crude protein of the BK-with-seafood samples (2.42-5.15%) was greater than that of the control BK (2%), without seafood. The Fe and Ca contents of BK with flatfish showed the highest values (4.1 and 74 mg/100 g, respectively). The vitamin A contents of BK samples with 14 different kinds of seafood were higher than that of the control BK. Moreover, the BK with sea squit had higher vitamin B₂ (0.90 mg/100 g) and vitamin C (8.48 mg/100 g) contents among all the BK-with-different-kinds-of-seafood samples. Total amino acids were detected in all BK-with-seafood samples, most of which had high levels of glutamic acid, aspartic acid, proline and alanine. Glutamic acid was the most abundant of all the amino acids. The major free amino acids were hydroxyproline, glutamic acid, alanine, proline, leucine, and valine, of which hydroxyproline was the most abundant. In conclusion, BK with seafood is thought to be a very good source of protein, which is very important from dietary life of humans.
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참고문헌 (46)
참고문헌 신청
1. [학술지(정기간행물)] - 최택권 / 2003 / Starter 및 멸치액젓 첨가가 김치양념 및 겉절이 김치의 품질에 미치는 영향 / 한국식생활문화학회지 18 (2) : 96 ~ 104
2. [학술지(정기간행물)] - Ku KH / 1988 / Some quality changes during fermentation of Kimchi / Korean J Food Sci Technol 20 : 476 ~ 482
3. [학술지(정기간행물)] - Pyo YH / 2000 / Volatile compounds of mustard leaf (Brassica juncea) Kimchi and their changes during fermentation / Korean J Food Sci Technol 32 : 56 ~ 61
4. [학술지(정기간행물)] - 조성환 / 2005 / 식물성 천연항균소재를 첨가한 김치의 숙성 중 품질변화 / 한국식품저장유통학회지 12 (1) : 8 ~ 16
5. [학술지(정기간행물)] - Park KY / 1998 / Increased antimutagenic and anticancer activities of chinese cabbage Kimchi by changing kinds of levels of sub-ingredient / J Korean Soc Food Sci Nutr 27 : 625 ~ 632
2. [학술지(정기간행물)] - Ku KH / 1988 / Some quality changes during fermentation of Kimchi / Korean J Food Sci Technol 20 : 476 ~ 482
3. [학술지(정기간행물)] - Pyo YH / 2000 / Volatile compounds of mustard leaf (Brassica juncea) Kimchi and their changes during fermentation / Korean J Food Sci Technol 32 : 56 ~ 61
4. [학술지(정기간행물)] - 조성환 / 2005 / 식물성 천연항균소재를 첨가한 김치의 숙성 중 품질변화 / 한국식품저장유통학회지 12 (1) : 8 ~ 16
5. [학술지(정기간행물)] - Park KY / 1998 / Increased antimutagenic and anticancer activities of chinese cabbage Kimchi by changing kinds of levels of sub-ingredient / J Korean Soc Food Sci Nutr 27 : 625 ~ 632
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UCI(KEPA) : I410-ECN-0101-2018-059-003064755