plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111 | elSSN : 2287-8815
plSSN : 0374-8111elSSN : 2287-8815
최정미·김상임·송호수*
영산대학교 조리예술학부
This study aimed to enhance the quality characteristics and antioxidant activities of Yulmoo (Raphanus sativus L.) Kimchi by adding fermented Saccharina japonica powder by lactic acid bacteria (FSP), a healthy functional material, without affecting its quality. The addition rate of FSP was set at 2% in a preliminary study based on the sensory evaluation of the effect of FSP supplementation on Yulmoo Mool-Kimchi. Both control and 2% FSP-supplemented Yulmoo Mool-Kimchi were analyzed every two days during storage at 10°C for 13 days. FSP addition significantly increased the antioxidant activity and phenolic content of Yulmoo Mool-Kimchi immediately after storage(P<0.05). However, during storage, the antioxidant activities and phenolic contents of all test groups showed different patterns depending on the storage period and the antioxidant activity measurement method. These results indicate that FSP addition improved the antioxidant activity of Yulmoo Mool-Kimchi without affecting its quality. The results of this study should provide new insights into the development of different FSP-supplemented Kimchi.
Antioxidant activities, Lactic acid bacteria fermented Saccarina japonica powder, Storage periods, Yulmoo Mool-Kimchi