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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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Effects of cold stabilization on the quality of grape juice Shirley G. Cabrera ,Ji-Hyun Jang ,Hun-Sik Chung ,Kwang-Deog Moon pp.436-441

멜론(Cucumis melo L.) 수확 후 관리기술 최근 연구 동향 오수환 ,배로나 ,이승구 pp.442-458

저온저장 온도가 수삼의 품질에 미치는 영향 김희수 ,김건희 ,김동만 pp.459-466

저온저장 온도가 수삼(Panax ginseng C. A. Meyer)의 호흡률 및 내적 품질에 미치는 영향 김희수 ,홍석인 ,정문철 ,김건희 ,김동만 pp.467-474

고농도 CO₂와 Ascorbic acid 처리가 신선절단 사과의 갈변에 미치는 영향 김선영 ,조정석 ,정문철 ,문광덕 pp.475-480

냉풍건조 곶감과 천일건조 곶감의 이화학적 품질특성 이수원, 문혜경, 이원영, 김종국 pp.481-487

증절간 호박고구마의 냉풍건조조건 최적화 신미영 ,이원영 pp.488-496

유과기 지베렐린 도포제 처리에 의한 '신고'배의 과대지와 과실생장 변화 최진호 ,박연옥 ,최장전 ,김명수 ,임순희 ,이한찬 pp.497-501

절임조건에 따른 돌산갓의 이화학적 특성 변화 배상옥, 위성돌, 임현수, 최명락 pp.502-507

대왕오징어의 가공방법에 따른 맛성분의 비교 박희연 ,장주리 ,남기호 ,이두석 ,윤호동 ,장미순 pp.508-516

죽엽 분말을 첨가한 반죽의 물리적 특성 황수정 pp.517-526

대추 정과 제조를 위한 제조조건의 최적화 홍주연 ,남학식 ,윤광섭 ,우상철 ,신승렬 pp.527-534

수산물을 첨가한 배추김치의 영양성분 분석 장미순 ,박희연 ,박진일 ,변한석 ,김연계 ,윤호동 pp.535-545

포도씨의 총페놀 성분, 항산화능 및 아질산염소거능에 대한 마이크로웨이브 추출조건 예측 이은진 ,김정숙 ,김현구 ,권중호 pp.546-551

느티만가닥 버섯의 품질 및 휘발성 향기 성분 특성 박명수, 박중현, 오덕환 pp.552-558

국산 포도로부터 분리된 Saccharomyces cerevisiae에 의한 동결농축 사과주스의 알코올 발효특성 최상훈 ,최윤정 ,이아롱 ,박선아 ,김동현 ,백성열 ,여수환 ,이창호 ,박희동 pp.559-566

고지방식이를 섭취한 흰쥐에서 진피 에탄올추출물이 혈청지질 및 체지방에 미치는 영향 박창호 ,정희경 ,정유석 ,홍주헌 ,이기동 ,박치덕 pp.567-574

구운 마늘의 이화학적 성분 이재준 ,이현주 pp.575-583

천연 갈변저해제로서의 민들레 및 감국 추출물의 항산화 및 갈변억제 효과 장민선 ,박미지 ,정문철 ,김동만 ,김건희 pp.584-589

참나물의 항균, 항산화 활성 및 대장암세포 성장억제 활성 평가 안선미 ,김미선 ,정인창 ,손호용 pp.590-596

사과 추출물의 미백 및 주름개선 효과 정희록 ,조유나 ,정지희 ,진동은 ,송병기 ,허호진 pp.597-603

국산 포도로부터 분리한 야생효모의 동정 및 특성 최상훈 ,홍영아 ,최윤정 ,박희동 pp.604-611

저온 환경에서 Cronobacter sakazakii의 저항과 생존 김세훈 ,장성란 ,정현정 ,방우석 pp.612-619

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참고문헌 (46건) : 자료제공( 네이버학술정보 )

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번호 참고문헌 국회도서관 소장유무
1 Choi TK, Park SH, Yoo JH, Lim HS, JO JS, Hwang SY (2003) Effect of starter and salt-fermented anchovy extracts on the quality of Kimchi sauce and Geotjeori Kimchi. Korean J Food Culture, 18, 96-104 미소장
2 Ku KH, Kang KO, Kim WJ (1988) Some quality changes during fermentation of Kimchi. Korean J Food Sci Technol, 20, 476-482 미소장
3 Pyo YH, Kim JS, Hahn YS (2000) Volatile compounds of mustard leaf (Brassica juncea) Kimchi and their changes during fermentation. Korean J Food Sci Technol, 32, 56-61 미소장
4 Cho SH, Lee SC, Park WS (2005) Effect of botanical antimicrobial agent-citrus products on the quality characteristics during Kimchi Fermentation. Korean J Food Preserv, 12, 8-16 미소장
5 Park KY, Cho EJ, Rhee SH (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 미소장
6 Sim KH, Han YS (2008) Effect of red pepper seed on Kimchi antioxidant activity during fermentation. Food Sci Biotechnol, 17, 295-301 미소장
7 Kim YJ, Park WS, Koo KH, Kim MR, Jang JJ (2000) Inhibitory effect of Baechu Kimchi (Chinese Cabbage Kimchi) and Kakduki (Radish Kimchi) on diethylnitrosamine and D-galactosamine induced hepatocarcinogenesis. Food Sci Biotechnol, 9, 89-94 미소장
8 Kim M, Lee SJ, Seul KJ, Park YM, Ghim SY (2009) Characterization of antimicrobial substance produced by Lactobacillus paraplantarum KNUC25 isolated from Kimchi. Kor J Microbiol Biotechnol, 37, 24-32 미소장
9 Lee CH, Ahn BS (1995) Literature review on Kimchi, Korean fermented vegetable foods. Ⅰ. History of Kimchi making. Korean J Dietary Culture, 10, 311-319 미소장
10 Kim EM, Kim YM, Jo JH, WOO SJ (1998) A study on the housewives recognition and preference of seafoods and fermented seafoods add Kimchi. Korean J Dietary Culture, 13, 19-26 미소장
11 Lee YK, Lee MY, Kim SD (2004) Effect of monosodium glutamate and temperature change on the content of free amino acids in Kimchi. J Korean Soc Food Sci Nutr, 33, 399-404 미소장
12 Kim SB, Lee TG, Park YB, Yeum DM, Kim OK, Do JR, Park YH (1994) Isolation and characteristics of angiotensin-Ⅰconverting enzyme inhibitory activity of peptic hydrolyzates of anchovy muscle protein. Bull Korean Fish Soc, 27, 1-6 미소장
13 Degradation of Carcinogenic Nitrosamine Formation Factor by Natural Food Components 1 . Nitrite - scavenging Effects of Vegetable Extracts 소장
14 Jung YK, OH SH, Kim SD (2007) Fermentation and quality characteristics of Kwamaegi added Kimchi. Korean J Food Preserv, 14, 526-530 미소장
15 Sung JM, Choi HY (2009) Effects of alaska pollack addition on the quality of Kimchi (Korean salted cabbage). Korean J Food Preserv, 16, 772-781 미소장
16 Bae MS, Lee SC (2008) Preparation and characteristics of Kimchi with added Styela clava. Korean J Food Cookery Sci, 24, 573-579 미소장
17 Kim KH, Cho HS (2008) Physicochemical and microbiological properties of skate (Raja kenojei) Kimchi on the market. Korean J Food Culture, 23, 235-242 미소장
18 Jung BM, Jung SJ, Kim ES (2010) Quality characteristics and storage properties of gat Kimchi added with oyster shell powder and Salicornia herbacea powder. Korean J Food Cookery Sci, 26, 188-197 미소장
19 Lee MJ, Kim HS, Lee SC, Park WP (2000) Effects of sepiae os addition on the quality of Kimchi during fermentation. J Korean Soc Food Sci Nutr, 29, 592-596 미소장
20 Kim SD, Kim MH, Kim ID (1996) Effect of crab shell on shelf-life enhancement of Kimchi. J Korean Soc Food Sci Nutr, 25, 907-914 미소장
21 Kim MJ, Kim MH, Kim SD (2003) Effect of water extracts of shellfish shell on fermentation and calcium content of Kimchi. J Korean Soc Food Sci Nutr, 32, 161-166 미소장
22 AOAC (1995) Official methods of analysis, 16th ed. Association of Official Analytical Chemists. Washington, DC, USA 미소장
23 Yun SI, Choi WJ, Choi YD, Lee SH, Yoo SH, Lee EH, Ro HM (2003) Distribution of heavey metals in soils of shihwa tidal freshwater marshes. Korean J Ecol, 26, 65-70 미소장
24 Ju HK, Cho HK, Park CK, Jo GS, Chae SK, Ma SJ (1992) Food analysis, Yoolim publishing Co, Korea, p 314-316 미소장
25 Korea Food and Drug Administration (2007) Food standards codex. Korea Foods Industry Association, Seoul, Korea, p 683-696 미소장
26 Lee SH, Kim NW, Shin SR (2003) Studies on the nutritional components of mushroom(Sarcodon aspratus). Korean J Food Preserv 10, 65-69 미소장
27 Shin SM, La SH, Choi MK (2007) A study on the quality characteristics of Kimchi with mulberry leaf powder. Korean J Food Nutr, 20, 53-62 미소장
28 Yoon MS, Heu MS, Kim JS (2010) Fatty acid composition, total amino acid and mineral contents of commercial Kwamegi. Korean J Fish Aquat Sci, 43, 100-108 미소장
29 Lee KJ, YunIJ, Kim HY, Park YH, Ham HJ, Park YH, Joo JH,, Lim SH, Kim KH (2009) Analysis of general components and vitamin and mineral contents of the mushroom Agrocybe chaxingu. Korean J Food Preserv, 16, 549-553 미소장
30 Chun OK, Han SH (2000) A study on the contents of inorganic compounds in soft drinks. J Food Hyg Safety, 15, 344-350 미소장
31 Kim TJ, Min JG, Yoon HD, Lee DS, Park JH, Son KT, Kim KK (1999) Comparison of food chemical properties in olive flounder (Paralichthys olivaceus), spotted flounder (Verasper variegatus) and their hybrid muscle. J Korean Fish Soc. 32, 50-55 미소장
32 Park WJ (2002) Physiological activities of the parts of skate during fermentation perion. Department of biotechnology and chemical engineering graduate school Yosu national university 미소장
33 Lee HM, Kwak BM, Ahn JH, Jeon TH (2008) A comparative study on quantifying uncertainty of vitamin A determination in infant formula by HPLC. Korean J Food Sci Technol, 40, 152-159 미소장
34 Kim NI (2005) Role of vitamines and minerals on skin care and beauty. Food Sci Ind, 38, 16-25 미소장
35 Henson DE, Block G, Levine M (1991) Ascorbic acid: biologic function and relation to cancer. J Natl Cancer Inst, 83, 547-550 미소장
36 Park BH, Cho HS (2006) Physicochemical characteristics of cabbage Kimchi during fermentation. Korean J Food Cookery Sci, 23, 600-608 미소장
37 Limin L, Feng X, Jing H (2006) Amino acids composition difference and nutritive evaluation of the muscle of five species of marine fish, Pseudosciaena crocea (large yellowcroaker), Lateolabax japonicus (common sea perch), Pagrosomus major (red seabream), Seriola dumerli (Dumeril’s amberjack) and Hapalogenys nitens (black grunt) from Xiamen bay of China. Aqua Nutr, 12, 53-59 미소장
38 Kang HW, Shim KB, Kang DY, Jo KC, Song KC, Lee JH, Song HI, Son SG, Cho YJ (2007) Sitological quality evaluation of cultured and wild river puffer, Takifugu obscurus (Abe). J Aquaculture, 20, 147-153 미소장
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40 Cho Y, Rhee HS (1979) A study on flavorous taste components in Kimchis. On free amino acids. Korean J Food Sci Technol, 11, 26-31 미소장
41 Hong EY, Kim GH (2005) Changes in vitamin U and amino acid levels of Korean Chinese cabbages during Kimchi fermentation. Korean J Food Preserv, 12, 411-416 미소장
42 Koo SG, Bae BH, Hue JJ, Miga M, Kang BS, Kim JH, Nam SY, Yun YW, Kim JS, Lee BJ (2008) Inhibitory effect of herbal extracts on skin wrinkle induced by UVB irradiation in hairless mice. J Biomed Res, 9, 49-56 미소장
43 Amino Acids Glycation Section 네이버 미소장
44 Park HK, Sohn KH (1997) Analysis of significant factor in the flavor of traditional Korean soy sauce (Ⅱ) Analysis of nitrogen compounds, free amino acids and nucleotides and their related compound. Korean J Dietary Culture, 12, 63-69 미소장
45 Lee KH, Kim MG, Jung BC, Jung WJ (1993) Utilization of ascidian, Halocynthia roretzi 3. Taste compounds of ascidian, Halocynthia roretzi. Bull Korean Fish Soc, 26, 150-158 미소장
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