Effect on Cryopreservation Stability of Kimchi Duruchigi Supplemented with Rubus coreanus Miquel Extract

Abstract

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats

“…These findings were similar to those reported previously, which showed that the antioxidant effects of kimchi and KS were enhanced by adding antioxidant ingredients. Specifically, the DPPH-scavenging ability of kimchi supplemented with cultured wild ginseng roots improved, as did the phenolic compound, DPPH, and nitric oxide scavenging activities of tofu supplemented with KS [25,26,27].…”

Quality Characteristics of Functional Seasoned Meat Supplemented With Silkworm Powder and Silkworm Cordyceps During Storage.

“…However, as these synthetic food additives are suspected to be carcinogenic, consumers are eager to reduce the use of synthetic food additives in the meat industry (Namiki, 1990). Therefore, the use of natural food additives for the food industry is advantageous because it is a natural product that does not require multiple safety tests before use (Yang, et al, 2015).…”