104C-7 |
Effect of the deodorization of salt-fermented anchovy sauce on the quality of kimchi |
H. J. CHUNG1, P. M. Davidson2, S. H. Choi1, and M. J. Yoo3. (1) Food Science and Technology, Chonnam National University, Kwang-Ju City, (2) Dept. of Food Science & Technology, Univ. of Tennessee, 2509 River Dr., 201 Mcleod Food Tech Bldg., Knoxville, TN 37996-4539, (3) Foods and Nutrition, Songwon Junior College, 199-1 Gwangchun-Dong, Suh-Gu, Gwangju, South Korea This study was to explain the effects of the heat-treated and the deodorized salt-fermented anchovy sauce on the quality of kimchi during fermentation. For this purpose, anchovy sauce was deodorized and heat treated using bamboo charcoal. During 40 days of fermentation, the changes in physico-chemical, sensory and microbiological properties of kimchi with heat-treated and deodorized salt-fermented anchovy sauce were analyzed. Some important physicochemical properties of salt-fermented anchovy sauce (AS), heat-treated anchovy sauce (HAS), and heat-treated and deodorized salt-fermented anchovy sauce (HDAS) were as follows: pH were 5.71, 5.77, and 5.85; salinities were 23.7%, 24.6%, and 25.3%; and volatile basic nitrogen (VBN) contents were 134.42 mg%, 109.96 mg%, and 97.96 mg%, respectively. In sensory evaluation, significant differences (p<0.05) were found among AS, HAS, and HDAS, but not between HAS and HDAS. Fifty-one and thirty-three volatile flavor compounds were identified in AS and HDAS, respectively. Hexanal, heptanal, octanal, (E,E)-2,4-hepadienal, (E,Z)-2,6-nonadienal, (E)-2-pentenal, (Z)-4-heptenal and 1-penten-3-one compounds which are not desirable in AS were removed by heating or deodorizing with 10%(w/v) bamboo charcoal. When properties of kimchi prepared with AS, HAS, and HDAS were compared, there were no significant differences in pH, acidity, reducing sugars content, organic acids content, Hunter's color values, compression forces and cutting forces, or numbers of microorganisms. In sensory evaluation, scores for off-flavor of kimchi prepared with AS was higher than kimchi prepared with HDAS, but there were no significant differences in appearance, carbonated flavor, sourness, or texture. Based on the profile of off-flavor, kimchi prepared with HDAS was rated superior to others in general acceptability, indicating that bamboo charcoal can be used to reduce or remove undesirable flavors of salt-fermented anchovy sauce and improve the quality of kimchi.
Session 104C, Fruit & Vegetable Products: Vegetables (Processed)
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