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Meat Sci. 2005 Apr;69(4):741-7. doi: 10.1016/j.meatsci.2004.11.006. Epub 2004 Dec 10.

The antioxidant properties of baechu-kimchi and freeze-dried kimchi-powder in fermented sausages.

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Department of Food Technology, University of Bonn, Roemerstrasse 164, D-53117 Bonn, Germany.


The antioxidant properties of baechu-kimchi in fermented sausages were evaluated by investigating its effect on the changes in total free fatty acid content, peroxide value, and TBARS during ripening. The conditions for its antioxidant effectiveness were optimized in a model system (beaker sausages). For this, the conditions of added kimchi - form (kimchi and freeze-dried kimchi-powder), fermentation temperature (7 and 20 °C) and concentrations (5%, 10% and 15%) - were varied. The results were compared with that of the control without kimchi. According to the evolution of peroxide value and TBARS, the addition of 5% and 10% kimchi clearly indicated retardation of the development of lipid oxidation. However, an increase in the amount of kimchi added caused a prooxidant effect. The antioxidant effect of kimchi has been found to be dependant on its fermentation temperature as the batches treated with kimchi fermented at 20 °C displayed better protection against the formation of oxidative products than those fermented at 7 °C. Kimchi-powder did not show any antioxidant properties.

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