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KMID : 1024420200240030200
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Food Engineering Progress
2020 Volume.24 No. 3 p.200 ~ p.206
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Effects of Aronia (Aronia melanocarpa) on the Sensory and Microbiological Properties of Nabak Kimchi During Fermentation
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Choi Su-Yeon
Park Ju-Seon
Jeong Chang-Heon
Kang Sung-Tae
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Abstract
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After making kimchi by adding 0, 0.5, 1.0, 1.5% aronia (Aronia melanocarpa), microbiological and sensory characteristics were measured while fermenting it at 10oC for 28 d. The numbers of total cell and lactic acid bacteria were decreased after the maximum levels of microbial counts; that is, day 3 for control and 0.5% treatment and day 14 for 1.0, 1.5, and 2.0% treatments. Coliforms were not detected after 7 d in control and 0.5% treatments; however, they were detected after 14 d i-n 1.5 and 2.0% treatments throughout the fermentation period. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In the preference characteristics, overall acceptability was highest in the 1.0% group after preparation and after 14 d of fermentation. As for the aronia-added group, the intensity of the hot taste of Nabak Kimchi decreased while that of its sweet taste and sour taste increased according to the rise of both the amount of the added aronia to the kimchi and fermentation period. In conclusion, the addition of 1.0% aronia can be used to produce high-quality Nabak Kimchi while extending its storage period.
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KEYWORD
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aronia, Nabak Kimchi, fermentation, sensory, microbiological
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