유산균 발효 다시마(Saccarina japonica) 분말을 첨가한 열무 물김치의 저장기간에 따른 항산화능 변화
Changes of Antioxidant Activities of Yulmoo Mool-Kimchi Supplemented with Fermented Saccarina japonica Powder by Lactic Acid Bacteria According to Storage Periods
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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.
Abstract
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.