Choi Yun-Jeong, Jang Mi-Soon, Lee Mi-Ai
World Institute of Kimchi, Gwangju, 61755 Korea.
2Food and Safety Research Center, National Fisheries Research & Development Institute, Busan, 46083 Korea.
Food Sci Biotechnol. 2016 Oct 31;25(5):1369-1377. doi: 10.1007/s10068-016-0214-4. eCollection 2016.
The effects of supplementing kimchi with acetic acid (TSA)- and citric acid (TSC)-treated skate were investigated during the fermentation process. The chemical and microbiological properties of the product were also investigated. The quality parameters of kimchi were determined by measuring the pH, titratable acidity, reducing sugar content, volatile basic nitrogen (VBN), biogenic amines (BAs), and microbial analysis. During fermentation, the kimchi containing skate was observed to have a lower acidity than the control. Treatment of skate with an organic acid increased the acidity and gradually decreased the reducing sugar content during fermentation. Higher concentrations of organic acid resulted in a decrease in VBN and BAs in the TSA and TSC groups compared to those in the kimchi containing skate. The results suggest that supplementing kimchi with skate treated with organic acids affects the histamine content of the products.
在发酵过程中，研究了用醋酸（TSA）和柠檬酸（TSC）处理的鳐鱼补充泡菜的效果。还研究了该产品的化学和微生物特性。通过测量pH值、可滴定酸度、还原糖含量、挥发性盐基氮（VBN）、生物胺（BAs）以及进行微生物分析来确定泡菜的质量参数。在发酵过程中，观察到含有鳐鱼的泡菜酸度低于对照组。用有机酸处理鳐鱼可提高酸度，并在发酵过程中逐渐降低还原糖含量。与含有鳐鱼的泡菜相比，TSA和TSC组中较高浓度的有机酸导致VBN和BAs含量降低。结果表明，用有机酸处理的鳐鱼补充泡菜会影响产品的组胺含量。
