The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Evaluation of Microbial Quality of the Vegetable Salad Used Dressing Added with Prunus mume Extracts

매실 엑기스 첨가 드레싱을 이용한 채소 샐러드의 미생물적 품질평가

  • Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Jo, Hyun-A (Dept. of Food & Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 조현아 (성신여자대학교 식품영양학과)
  • Received : 2010.05.07
  • Accepted : 2010.06.08
  • Published : 2010.06.30
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Abstract

This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.

Keywords

References

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