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Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation

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Abstract

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.

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Authors and Affiliations

  1. World Institute of Kimchi, Gwangju, 61755, Korea

    Yun-Jeong Choi & Mi-Ai Lee

  2. Food and Safety Research Center, National Fisheries Research & Development Institute, Busan, 46083, Korea

    Mi-Soon Jang

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  1. Yun-Jeong Choi
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  2. Mi-Soon Jang
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Correspondence to Mi-Ai Lee.

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Choi, YJ., Jang, MS. & Lee, MA. Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation. Food Sci Biotechnol 25, 1369–1377 (2016). https://doi.org/10.1007/s10068-016-0214-4

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  • DOI: https://doi.org/10.1007/s10068-016-0214-4

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