Effect of blanching time on the quality characteristics of elderly-friendly kkakdugi

Park, Sun-Ock; Kim, Wan-Keun; Lee, Seung-Joo

doi:10.1007/s10068-017-0057-7

Cited by 7 publications

(2 citation statements)

References 13 publications

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“…According to Tsai et al [13], a high level of histamine in kimchi may result from the addition of salted and fermented fish products. Myeolchi-aekjeot is the most widely used salted and fermented fish product for the preparation of kimchi variety, and approximately 2–4% of Kkakdugi (on the basis of weight percent) and 2–5% of Chonggak kimchi, respectively, are commonly added to main ingredients during kimchi preparation [21,23,24,25,26]. Saeu-jeotgal is also added, alone or together with Myeolchi-aekjeot , to main ingredients of kimchi, but Mah et al [12] reported that Myeolchi-aekjeot contains a significantly higher level of histamine (up to 1154.7 mg/kg) than Saeu-jeotgal .…”

Section: Resultsmentioning

confidence: 99%

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Jin

Lee

Park

et al. 2019

Foods

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In this study, biogenic amine content in two types of fermented radish kimchi (Kkakdugi and Chonggak kimchi) was determined by high performance liquid chromatography (HPLC). While most samples had low levels of biogenic amines, some samples contained histamine content over the toxicity limit. Additionally, significant amounts of total biogenic amines were detected in certain samples due to high levels of putrefactive amines. As one of the significant factors influencing biogenic amine content in both radish kimchi, Myeolchi-aekjoet appeared to be important source of histamine. Besides, tyramine-producing strains of lactic acid bacteria existed in both radish kimchi. Through 16s rRNA sequencing analysis, the dominant species of tyramine-producing strains was identified as Lactobacillus brevis, which suggests that the species is responsible for tyramine formation in both radish kimchi. During fermentation, a higher tyramine accumulation was observed in both radish kimchi when L. brevis strains were used as inocula. The addition of Myeolchi-aekjeot affected the initial concentrations of histamine and cadaverine in both radish kimchi. Therefore, this study suggests that reducing the ratio of Myeolchi-aekjeot to other ingredients (and/or using Myeolchi-aekjeot with low biogenic amine content) and using starter cultures with ability to degrade and/or inability to produce biogenic amines would be effective in reducing biogenic amine content in Kkakdugi and Chonggak kimchi.

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Section: Resultsmentioning

confidence: 99%

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Jin

Lee

Park

et al. 2019

Foods

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“…In our study, we have used radish, which has a homogeneous matrix with a characteristic hard exterior and interior. Studies [ 23 , 24 ] have extensively investigated traditional Korean food such as radish Kimchi . However, to the best of our knowledge, no study has examined the relationship between homogeneous hard textural radish and dental statuses.…”

Section: Introductionmentioning

confidence: 99%

Effects of textured food masticatory performance in older people with different dental conditions

et al. 2022

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Background Physiological deterioration (aging, poor dental status, and reduced tongue pressure) makes chewing difficult. This study aimed to investigate the chewing patterns of older people with or without dentures, evaluate the textural and masticatory properties of texture-modified radish Kimchi, and investigate the correlation between dental status and tongue pressure. Additionally, differences in the subjective–objective concordance of texture-modified Kimchi were investigated using the preference test. Methods This study included 32 Korean women aged between 65 and 85 years. Masticatory behavior was recorded by electromyography, and tongue pressure was measured using the Iowa Oral Performance Instrument. A preference test, with hardness as the relevant textural property, determined the participants’ preferences among the test samples (food with a homogeneous structure—radish Kimchi). To assess preference differences, a questionnaire suitable for older people was designed. The preference for cooked radish Kimchi with various blanching times based on overall acceptability and self-reporting of preference was investigated to develop elderly-friendly food. The subjective scores indicated whether the sample (radish Kimchi) was hard or soft based on the chewing ability of the participants. Dental status, muscle activities, and tongue pressure were considered for the food design with optimized texture. The relationship between subject score and mastication properties were examined using multiple regression analysis. Results The number of chews and chewing time increased with hardness, significantly activating the masseter and temporalis muscles. The evaluation of masseter muscle activity, particularly for level-6 radish Kimchi, showed that older people with complete dentures chewed less actively than those with natural teeth (p < 0.05). The older people with natural teeth (18.94 ± 10.27 kPa) exhibited higher tongue pressure than those with complete dentures (10.81 ± 62.93 kPa), and the difference was statistically significant (p < 0.01). Older people preferred food with familiar tastes and textures. An association was found between the subjective hardness score and the objective hardness level. The perceived hardness intensity was linked to the chewing ability of the participant. Denture wearers exhibited a lower chewing ability, and at level 6, they perceived greater hardness of food than those with natural teeth. Conclusions Developing food with a modified texture can bridge the gap between physiological and psychological aspects of food texture; texture-modified radish Kimchi, with limited blanching time, may be favorable for older people.

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Effects of ingredient size on microbial communities and metabolites of radish kimchi

Choi,

Park,

Kim

et al. 2023

Food Chemistry: X

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Effect of blanching time on the quality characteristics of elderly-friendly kkakdugi

Cited by 7 publications

References 13 publications

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

The Occurrence of Biogenic Amines and Determination of Biogenic Amine-Producing Lactic Acid Bacteria in Kkakdugi and Chonggak Kimchi

Effects of textured food masticatory performance in older people with different dental conditions

Effects of ingredient size on microbial communities and metabolites of radish kimchi

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