|
KMID : 1011620170330040395
|
|
Korean Journal of Food and Cookey Science
2017 Volume.33 No. 4 p.395 ~ p.403
|
|
|
Comparison of Chemical Properties in Baikkimchi and Aronia (Aronia melanocarpa) - Added Baikkimchi according to Their Fermentation Periods
|
|
Sin Dug-Sun
Cho In-Hee
|
|
|
Abstract
|
|
|
Purpose: This study was to analyze and compare the chemical properties between baikkimchi and aronia (Aronia melanocarpa)-added baikkimchi according to their fermentation periods.
Methods: Their pH, total acidities, organic acids, free amino acids, and basic tastes’ intensities were measured according to fermentation periods (0, 2, 5, 10, and 30 days).
Results: The pH and acidity levels of both kimchi samples sharply decreased and increased during fermentation, respectively. Among the five organic acids analyzed in this study, levels of citric acid and malic acid were reduced in two baikkimchi as fermentation progressed, whereas lactic acid, oxalic acid, and succinic acid increased. In addition, the contents of alanine, glutamic acid, leucine, tyrosine, and valine increased during fermentation, whereas the level of arginine sharply decreased especially at the beginning of fermentation. The basic taste intensities in two baikkimchi were also evaluated, and there was no significant pattern according to fermentation. On the other hand, there were no significantly differences in pH, total acidities and organic acids between two baikkimchi. However, there was a difference in amino acids between two baikkimchi especially at the beginning of fermentation. This different gap narrowed as fermentation progressed. Interestingly, intensities of bitterness and umami decreased and increased in aronia-added baikkimchi, respectively, as fermentation progressed.
Conclusion: Application of aronia to kimchi products could be practicable and add value to the development of the food industry.
|
|
|
KEYWORD
|
|
|
baikkimchi, aronia, chemical properties, fermentation
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|