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Qualitative Evaluation of the Salad Dressing Added with Prunus mume Extracts  

Jo, Hyun-A (Dept. of Food & Nutrition, Sungshin Women's University)
Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University)
Ko, Sung-Hee (Dept. of Food & Nutrition, Sungshin Women's University)
Publication Information
Journal of the East Asian Society of Dietary Life / v.20, no.4, 2010 , pp. 551-559 More about this Journal
Abstract
This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.
Keywords
Salad dressing; Prunus mume extracts; microbial quality; sensory scores;
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Times Cited By KSCI : 9  (Citation Analysis)
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