Preventive Nutrition and Food Science

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Correlation between Microbiological and Sensory Quality Indexes of Korean Seasoned Side Dishes Stored under Chilled Conditions

  • Seo, Il (Department of Food Science and Biotechnology, Kyungnam University) ;
  • Park, Jin-Pyo (Department of Computer Engineering, Kyungnam University) ;
  • Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
  • Published : 2006.09.01
Download PDF
⟨ Previous Next ⟩

Abstract

The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.

Keywords

References

  1. Jae MK. 1998. Convenience food type and convenience food consumption behavior of wives in Korea. J Korean Living Sci Ass 7: 75-84
  2. Singh RP, Anderson BA. 2000. The major types of food spoilage: an overview.  In Understanding and Measuring the Shelf-life of Food. Steele R, ed. Woodhead Publishing, Cambridge, UK. p 3-23
  3. Singh RP. 2000. Scientific principles of shelf-life evaluation. In Shelf-life Evaluation of Food. Man D, Jones A, eds. Aspen publishers, Gaithersburg, Maryland. p 3-22
  4. Robertson GL. 2006. Food Packaging, Principles and Practice. CRC Press, Boca Raton, FL, USA. p 225-270
  5. Toufeili I, Sleiman G, Salman R. 1993. Correlation of selected biochemical, chemical and physico-chemical parameters and sensory perception of staling in Arabic bread. Lebensm-Wiss u-Technol 26: 34-37 https://doi.org/10.1006/fstl.1993.1006
  6. Di Marzo S, Di Monaco R, Cavella S, Romano R, Borriello I, Masi P. 2006. Correlation between sensory and instrumental properties of Canestrato Pugliese slices packed in biodegradable films. Trends Food Sci Technol 17: 169-176 https://doi.org/10.1016/j.tifs.2005.11.014
  7. Balamatsia CC, Paleologos EK, Kontominas MG, Savvaidis IN. 2006. Correlation between microbial flora, sensory changes and biogenic amines formation in fresh chicken meat stored aerobically or under modified atmosphere packaging at $4^{\circ}C$: possible role of biogenic amines as spoilage indicators. Anton Leeuw Int JG 89: 9-17 https://doi.org/10.1007/s10482-005-9003-4
  8. Kim G-T, Ko Y-D, Lee DS. 2003. Shelf life determination of Korean seasoned side dishes. Food Sci Technol Int 9: 257-263 https://doi.org/10.1177/108201303038059
  9. Swanson KMJ, Busta FF, Peterson EH, Johnson MG. 1992. Colony count methods.  In Compendium of Methods for the Microbiological Examination of Foods. Vanderzant C, Splittstoesser DF, eds. American Public Health Association, Washington, DC, USA. p 75-95
  10. Moskowitz HR. 1983. Product Testing and Sensory Evaluation of Foods. Food & Nutrition Press, West Port, Connecticut, USA. p 299-367
  11. Ruiz-Capillas C, Moral A. 2001. Correlation between biochemical and sensory quality indices in hake stored in ice. Food Res Int 34: 441-447 https://doi.org/10.1016/S0963-9969(00)00189-7
  12. Qannari EM, Vigneau E, Luscan P, Lefebvre AC, Vey F. 1997. Clustering of variables, application in consumer and sensory studies. Food Qual Pref 8: 423-428 https://doi.org/10.1016/S0950-3293(97)00008-6
  13. Varming C, Jensen K, Moller S, Brockhoff PB, Christiansen T, Edelenbos M, Bjorn GK, Poll L. 2004. Eating quality of raw carrots-correlations between flavour compounds, sensory profiling analysis and consumer liking test. Food Qual Pref 15: 531-540 https://doi.org/10.1016/j.foodqual.2003.11.004
  14. Kim IS, Jin SK, Hah KH, Lyou HJ, Park KH, Chung KY. 2006. Physicochemical, microbiological and sensory prop-erties of vacuum packaged yakubuda products for export during cold storage. Korean J Food Sci Ani Resour 26: 28-36
  15. Kim CR. 2001. Microbiological and sensory evaluations of refrigerated chicken in summer. J Fd Hyg Safety 16: 16-20
  16. Byun J-S, Min JS, Kim IS, Kim J-W, Chung M-S, Lee M. 2003. Comparison of indicators of microbial quality of meat during aerobic cold storage. J Food Prot 66: 1733-1737 https://doi.org/10.4315/0362-028X-66.9.1733
  17. McMeekin TA, Olley JN, Ross T, Ratkowsky DA. 1993. Predicted Microbiology. Research Studies Press, Somerset, UK. p 11-86
  18. Corbo MR, Del Nobile MA, Sinigaglia M. 2006. A novel approach for calculating shelf life of minimally processed vegetables. Int J Food Microbiol 106: 69-73 https://doi.org/10.1016/j.ijfoodmicro.2005.05.012
  19. Koutsoumanis K, Taoukis PS, Nychas GJE. 2005. Development of a safety monitoring and assurance system for chilled food products. Int J Food Microbiol 100: 253-260 https://doi.org/10.1016/j.ijfoodmicro.2004.10.024
  20. Koseki S, Isobe S. 2005. Prediction of pathogen growth on iceberg lettuce under real temperature history during distribution from farm to table. Int J Food Microbiol 104: 239-248 https://doi.org/10.1016/j.ijfoodmicro.2005.02.012

Cited by

  1. Model on the microbial quality change of seasoned soybean sprouts for on-line shelf life prediction vol.118, pp.3, 2007, https://doi.org/10.1016/j.ijfoodmicro.2007.07.052