Physicochemical Composition and Fermentation Conditions of Sliced, Dried Radish Kimchi with Flying Fish Roe

Mi-Soon Jang*, Hee-Yeon Park, Ki-Ho Nam, and Min Jeong KimFood and Safety Research Division, National Fisheries Research & Development InstituteAbstract This study was conducted to compare the physicochemical composition and fermentation conditions of sliced,dried radish kimchi with flying fish roe (DFFR). The levels of crude protein, crude lipid, and crude ash in DFFR werehigher than those in sliced, dried radish kimchi without flying fish roe (control). DFFR also contained higher levels of Feand Ca, compared to the control. The inosine monophosphate (IMP) content of DFFR and control was 5.63 and 2.64 mg/100 g, respectively. The polyunsaturated fatty acid and DHA contents in DFFR were approximately 5 and 23 times higherthan those in the control, respectively. The major free amino acids contained in these samples were arginine, proline,alanine, leucine, and valine. The number of cells belonging to the Leuconostoc species in DFFR was higher than that inthe control. In sensory evaluation studies, DFFR scored the highest in terms of appearance, flavor, taste, and texture.Keywords: sliced, dried radish kimchi, flying fish roe, physicochemical composition, fermentation