Changes in Food Quality of <i>Yulmoo Mool-Kimchi</i> Supplemented with Lactic Acid Bacteria Fermented <i>Saccharina japonica</i> Powder during Storage

This study investigated the effects of adding 2% Saccharina japonica powder fermented with lactic acid bacteria (FSP) on the quality characteristics of Yulmoo (Raphanus sativus L.) Mool-kimchi.Yulmoo Mool-kimchi with FSP and the control were stored at 10°C for 13 days and analyzed every two days.FSP addition did not affect moisture, crude protein, crude fat, or salinity, but significantly increased the ash content, essential amino acids, branchedchain amino acids, and γ-aminobutyric acid.The initial pH of the FSP group was lower than that of the control, but the rate of decrease during storage was slower, resulting in higher pH values after day 5.The acidity increased in both groups, with the FSP group consistently showing higher values.The turbidity was significantly higher in the FSP group and increased throughout storage.The color values were initially affected.FSP addition lowered the lightness but increased the redness and yellowness.During storage, the lightness increased, redness decreased, and yellowness increased in the FSP group, while these values decreased in the control.The reducing sugar content was higher in the FSP group, peaking on day 5 before declining.The microbial counts (total viable cells and lactic acid bacteria) showed similar trends between groups, even though initial lactic acid bacteria counts were slightly higher in the FSP group.The sensory evaluation scores were consistently higher for the FSP-supplemented kimchi throughout storage.These findings suggest that FSP can improve the nutritional, functional, and sensory quality of Yulmoo Moolkimchi without negatively affecting its fundamental properties.