북어국물과 감초국물을 사용한 전복물김치의 발효특성 및 영양성분의 변화

摘要: This study was carried out to investigate changes in nutrient composition and fermentation properties abalone mul-kimchi using dried pollack stock (AMKP) licorice (AMKL) during storage at 4oC for 35 days. The levels of moisture (88.37-90.94%) crude ash (2%) did not differ much between AMKP AMKL the days storage. But protein lipid decreased gradually until 21 led a decrease pH, increased acidity, highest Leuconostoc sp. count. showed acidity 0.50% pH 4.30, when kimchi samples were ripened properly. Glutamic acid content AMKL, hydroxypoline most abundant all free amino acids. We have provided basic data commodification research on mul-kimchi.