Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditions of Products for Cook-Chill System

Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과

  • Kim Heh-Young (Department of Food & Nutrition, Sungshin Women's University) ;
  • Jung Sung-Mi (Department of Food & Nutrition, Sungshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 정성미 (성신여자대학교 식품영양학과)
  • Published : 2005.02.01
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Abstract

This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and $3\%$ and prepared in a cook-chill system. S. typhimurium in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a $3\%$ concentration, compared with a $2\%$ concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a $3\%$ concentration became significant from 3days while that at a $2\%$ concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a $3\%$ concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFU/g on the following days, showing a greater degree of decline than that of a $2\%$ concentration.

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