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http://dx.doi.org/10.5392/JKCA.2022.22.01.646

Changes in Microbial Properties and Sensory Characteristics during the Storage of Kimchi in Containers with Native Plant Extracts  

Woo, Nariyah (호서대학교 식품공학과)
Lee, Hye-Ran (배화여자대학교 식품영양학과)
Ko, Seonghee (성신여자대학교 식품영양학과)
Publication Information
The Journal of the Korea Contents Association / v.22, no.1, 2022 , pp. 646-655 More about this Journal
Abstract
This study was conducted to investigate the quality characteristics of Kimchi during fermentation and storage according to containers with native plant extract. The containers used in the experiment were antimicrobial polypropylene containers(KAPP) developed with the addition of native plant extracts, and it was tested by comparing the microbial changes and sensory characteristics of the existing commercial containers, such as polypropylene containers(KPP), stainless steel containers(KST), and porcelain containers(KPC). Change in total microbial cell were similar for each container. Coliform maintained the lowest level from 15 days after storage to 50 days. Leuconostoc spp. and Lactobacillus spp. showed a rapid increase in all four storage containers until the 15th day of storage and then decreased. The KAPP container maintained its highest level. The sensory evaluation was carried out on Kimchi optimal condition(storage 40 days). The sensory scores of KAPP were generally higher than those of other experimental samples in characteristics of appearance, odor, taste and overall preference. As a result, KAPP container has an excellent antibacterial effect as compared with the three commercially available storage containers, is effective for fermentation of lactic acid.
Keywords
Storage; Microbial Properties; Antimicrobial Container; Fermentation of Kimchi; Sensory Evaluation;
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Times Cited By KSCI : 1  (Citation Analysis)
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