Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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A Study on the Quality Control of Chicken meat salad by Adding Green Tea Extracts Using Cook-Chill System(II)

Cook-Chill System을 이용한 닭고기 샐러드의 녹차추출물 첨가에 따른 품질 평가(II)

  • 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 : 2005.08.01
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Abstract

This study aimed to determine the microbiological quality obtained by adding green tea extracts to prepare cook-chill foods. For this study, chicken meat salad was blended with green tea extracts at concentrations of 0, 2 and $3\%$ and prepared for a cook-chill system. The microbiological effects of green tea extracts were assessed during the production process by measuring process time, temperature, pH and Aw and by determining total plate counts and coliforms. The effects of green tea extracts on total plate counts and coliforms were observed during cold storage at $3^{\circ}C$ for five days. Green tea extracts improved the microbiological quality and showed antibacterial properties when added to chicken meat salad prepared in a cook-chill production system. The use of green tea extracts should be further explored as a means of enhancing freshness and quality in cook-chill foods.

Keywords

References

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