ArticleFood chemistry: X2026
Effects of adding various salted seafood (
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
6 authors.
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Abstract
Kimchi is a traditional Korean fermented dish in which salted seafood is widely used; however, its specific role in fermentation remains unclear. This study investigated the impact of four salted seafoods (anchovy, cutlass offal, yellow croaker, shrimp) on the physicochemical, microbial, metabolic, and sensory properties of kimchi compared to a no-seafood control. Samples were fermented at 4 °C for 6 weeks. Salted seafood accelerated acidification and increased total and amino nitrogen, hypoxanthine, inosine, and free amino acids (e.g., glutamic acid, γ-aminobutyric acid). Halophilic lactic acid bacteria, including
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