Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Study on the Microbial Quality Control of Chicken Meat Salad by Adding Green Tea Extracts in Foodservice Operations

급식소에서 생산되는 닭고기 샐러드의 녹차추출물 첨가에 따른 미생물적 품질 평가

  • Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Dept. of Food & Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2005.12.31
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Abstract

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, $25{\pm}1^{\circ}C$ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.

Keywords

References

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