关键词: 泡菜；蓝莓酒渣；亚硝酸盐；生物胺

Abstract: In order to reduce the contents of nitrite and biogenic amines in kimchi and improve its quality, the inhibitory effect of blueberry pomace addition (3%, 6% and 9%) on the formation of nitrite and biogenic amines during the fermentation of kimchi, as well as the effects on the physicochemical, microbial and sensory quality of kimchi, the optimal kimchi juice composition and fermentation conditions were determined using single factor experiments and orthogonal array design. The homogenization of kimchi was obtained by crushing and homogenizing, and the content of nitrite and biogenic amines, total reducing power and 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capacity were determined. The results showed that the addition of blueberry wine pomace slowed down the fermentation of kimchi, and significantly and concentration-dependently inhibited the total number of colonies and the contents of nitrite and biogenic amines (P < 0.05) while not resulting in a significant reduction in the sour taste. Upon the addition of 9% blueberry wine pomace was, the residual amount of nitrite at the end of fermentation and the total biogenic amine content were respectively 62.20% and 29.19% lower than those in the control group. In addition, the addition of blueberry pomace significantly enhanced the antioxidant properties of both kimchi and kimchi juice (P < 0.05). Adding blueberry pomace as an auxiliary material to kimchi before fermentation can effectively reduce the contents of nitrite and biogenic amines, improve the nutritional value, and improve the color of kimchi.

Key words: kimchi; blueberry pomace; nitrite; biogenic amines