가열 및 비가열 처리 멸치액젓 첨가 김치의 특성 및 항산화 활성

Abstract

This study was conducted to understand the quality characteristics of salt fermented anchovies with heat treatment by measuring their chemical compositions. The heat and non-heat treated salt fermented anchovies contained, 63.21 and 66.51% of moisture, 2.24 and 2.12% of total nitrogen (TN), and 1,537 and 1,520 mg/100 g of amino nitrogen (AN) , respectively. In addition, heat and non-heat-treated salt fermented anchovies contained 127 and 134 mg/100 g of volatile basic nitrogen (VBN), respectively. Moreover, the microbial level of heat and non-heat-treated salt fermented anchovies were 2.58 x 104 and 3.61 x 102 CFU/mL, respectively. Also, the heat-treated and non-heat-treated salt fermented anchovies were 3.65 and 0.30 units of protease activities, respectively. The total free amino acid contents in heat and non-heat-treated salt fermented anchovies were 4964 and 6638 mg/100 g, respectively. The major free amino acid was glutamic acid, leucine, lysine, alanine, valine, and isoleucine. In addition, the principal objective of this study was conducted to understand the quality characteristics by Kimchi of treated heat and non-heat from salt fermented anchovy. The Kimchi treated heat and non-heat from salt fermented anchovy contained 1.1 and 1.3% of salinity, 4.05 and 4.16 of pH. The Kimchi treated non-heat from salt fermented anchovy contained P, Zn, Na, Ca, and Fe values were 9.77, 0.34, 305.41, 36.01, and 0.65 mg/100 g, respectively. However, Kimchi treated heat from salt fermented anchovy contained same minerals values which were 9.99, 1.99, 344.39, 35.58, and 0.49 mg/100 g, respectively. Also, total-microbial, Lactobacillus sp. and Leuconostoc sp. from Kimchi after filtration of treated heat of salt fermented anchovy were 5.2 x 106, 1.3 x 108, and 2.1 x 108 CFU/mL, respectively. In addition, Kimchi after filtration of treated non-heat of salt fermented anchovy were 8.3 x 106, 2.5 x 107, and 1.6 x 107 CFU/mL, respectively. Furthermore, the free radical scavenging activities of extracts from Kimchi as well as various antioxidant activities such as 2,2;-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), and ferric reducing antioxidant power (FRAP). The ABTS radical scavenging effect and FRAP activities of the ethanolic extracts from Kimchi (Kimchi of non-treated salt fermented anchovy, Kimchi of treated non-heat salt fermented anchovy, Kimchi of treated heat salt fermented anchovy and Kimchi of commercial salt fermented anchovy) were 0.749 ± 0.26, 0.895 ± 0.15, 0.758 ± 0.12, and 0.769 ± 0.02 mM Trolox eq./mg extract and 0.727 ± 0.11, 0.901 ± 0.03, 0.811 ± 0.17, and 0.843 ± 0.16 mM FeSO4 eq./mg extract, respectively. The antioxidant activity of the Kimchi was estimated in vivo. The mice were randomly divided into 6 groups (n = 6), and treated with lipopolysaccharide (LPS) for 10 days, which resulted in lower self antioxidant capacities as well as increased aspartate aminotransferase (AST) and alanine aminotransferase (ALT) values in blood serum. Further, antioxidant enzyme (catalase; CAT, superoxide dismutase; SOD) levels in blood serum were increased in the presence of the Kimchi. Our results provide the characteristics of salt fermented anchovy with Kimchi and encourage their application for the food industries and cooking.