Journal of the FoodService Safety (급식외식위생학회지)

The Korean Society of Food Service Sanitation (한국급식외식위생학회)
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Acceptance and Antibacterial Effects of Dandelion Compound Powder on Dried Type Sodium Reduced Bibimbap

건식형 저염 비빔밥에 첨가된 민들레 복합분말의 기호도 및 향균효과

  • Park, Ji-Hyun (Department of Food Science and Nutrition, Yongin University) ;
  • Kim, Hae-Young (Department of Food Science and Nutrition, Yongin University)
  • Received : 2020.11.02
  • Accepted : 2020.12.04
  • Published : 2020.12.31
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Abstract

A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.

Keywords

Acknowledgement

본 결과물은 농림축산식품부의 재원으로 농림수산식품기술기획평가원의(수출전략기술개발사업) 지원을 받아 연구되었으며 이에 감사드립니다(114081-03).

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