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Effects of Aronia (Aronia melanocarpa) on the Sensory and Microbiological Properties of Nabak Kimchi During Fermentation

산업식품공학 2020년 24권 3호 p.200 ~ 206
최수연, 박주선, 정창헌, 강성태,
소속 상세정보
최수연 ( Choi Su-Yeon ) - Seoul National University of Science and Technology Department of Food Science and Technology
박주선 ( Park Ju-Seon ) - Seoul National University of Science and Technology Department of Food Science and Technology
정창헌 ( Jeong Chang-Heon ) - Seoul National University of Science and Technology Department of Food Science and Technology
강성태 ( Kang Sung-Tae ) - Seoul National University of Science and Technology Department of Food Science and Technology

Abstract


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.

키워드

aronia; Nabak Kimchi; fermentation; sensory; microbiological

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