Lee Hye Jin, Lee Min Jung, Choi Yun-Jeong, Park Sung Jin, Lee Mi-Ai, Min Sung Gi, Park Sung-Hee, Seo Hye-Young, Yun Ye-Rang
Industrial Technology Research Group, World Institute of Kimchi, Gwangju 61755, Korea.
Hygienic Safety and Analysis Center, World Institute of Kimchi, Gwangju 61755, Korea.
Foods. 2021 Feb 15;10(2):423. doi: 10.3390/foods10020423.
containing abundant free amino acids plays an important role in the unique savory taste (umami) and flavor in kimchi. However, it is also responsible for the unpleasant fishy smell and high salt content of kimchi. Therefore, the present study aimed to identify alternative sources and investigate the fermentation properties of alternatives added to kimchi. The tomato hot-water extract (TH2) and dry-aged beef hot-water extract (DBH) were selected as alternatives for kimchi preparation based on their glutamic acid contents. Characteristics of kimchi with TH2 alone (JA1) and TH2 and DBH in combination (1:1, JA2) were compared with kimchi prepared using commercially available anchovy fish sauce (CON). The pH of JA1 and JA2 was slightly decreased during fermentation, whereas the salinity was significantly lower than CON ( < 0.05). Notably, the most effective factor of the savory taste of kimchi, glutamic acid contents of JA1 and JA2 were significantly higher than that of CON ( < 0.05). In conclusion, JA1 showed slower fermentation with lower salinity and higher glutamic acid content than CON. Overall, this study showed that JA1 derived from TH2 could improve the taste and quality of kimchi by increasing glutamic acid content and decreasing the unpleasant flavor.
含有丰富的游离氨基酸在泡菜独特的鲜味（鲜味）和风味中起着重要作用。然而，它也是泡菜产生难闻鱼腥味和高盐含量的原因。因此，本研究旨在确定替代来源，并研究添加到泡菜中的替代品的发酵特性。基于谷氨酸含量，选择番茄热水提取物（TH2）和干腌牛肉热水提取物（DBH）作为泡菜制备的替代品。将单独使用TH2（JA1）和TH2与DBH以1:1比例组合（JA2）制成的泡菜的特性与使用市售凤尾鱼鱼露制备的泡菜（CON）进行比较。JA1和JA2的pH值在发酵过程中略有下降，而盐度显著低于CON（P<0.05）。值得注意的是，泡菜鲜味的最有效因素，JA1和JA2的谷氨酸含量显著高于CON（P<0.05）。总之，JA1的发酵速度比CON慢，盐度更低，谷氨酸含量更高。总体而言，本研究表明，源自TH2的JA1可以通过增加谷氨酸含量和减少难闻气味来改善泡菜的味道和品质。
