Changes in Nutritional Composition and Physicochemical Properties of Mustard Leaf (Brassica juncea) Kimchi during Fermentation

• DOI: 10.9799/ksfan.2016.29.5.706
• Publication Date: 2016-11-23T02:04:58Z
• Authors: Hye-Lim Jang; Seo-Yeon Park; Jong-Hun Lee; Myung-Jin Hwang; Youngmin Choi; Haengran Kim; Jinbong Hwang; Dongwon Seo; Sanghee Kim; Jin-Sik Nam
• Keywords: Titratable acid

Nutritional composition and physicochemical properties changes in mustard leaf kimchi were investigated during fermentation of up to 3 months. The pH decreased, the titratable acidity gradually increased according increase periods. Fructose glucose major free sugars kimchi, their amounts significantly decreased with periods (p<0.05). Lactic acid content showed a significant maximum at All types contained 20 amino acids, but most fluctuated fermentation. Except for K Zn, other ingredients including Ca, Fe, Mg, Na, Se highest fermented 2 unsaturated fatty was higher than that saturated acid, total after months Most vitamin contents tendency decrease fermentation, particular, B complex except <TEX>$B_2$</TEX> results provide fundamental data determining appropriate period improve quality kimchi.