各種 김치 材料와 김치 熟成中의 窒酸鹽 및 亞窒酸鹽에 관한 硏究 = Studies on Nitrite and Nitrate in the Various Kimchi during the Fermentation and Raw Materials

다국어 초록 (Multilingual Abstract)

According to the changes of nitrate reductase activity and pH, the changes of nitrate, nitrite and secondary amine were studied during tile various Kimchi fermentation, and the results obtained were as fellows:
1 . The average contents of NO3-N in the chinese cabbage and radish were 171.7 and 210.3 PPm. respectively. NO3-N in the side materials was below 50 ppm. NO2-N contents in the chinese cabbag and radish leave traces and the others was not detected. Secondary amino contents in the salted yellow corvina and shrimp were 40.89 and 22.53 ppm, respectivly.
2. Nitrates's early contents in the cucumher Kimchi and Dongchimi were 27.3 and 170.1 ppm, respectiIvely and was gradually decreased as time goes by.
3. NO2-N in the Kimchi was not detected early, hut detected after 2 days. NO2-N was suddenly increased between 4 days and 8 days, and as pH increased, it was decreased.
4. Secondary amine in the early period was increased and in the latter period was gradually decreased.
5. Nitrate reductase activity at 4℃ was similar to the changes of NO2-N, but at 20℃ keep it up in the latter period when NO2-N was not detected except cucumber Kimchi.