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http://dx.doi.org/10.3746/jfn.2006.11.3.257

Correlation between Microbiological and Sensory Quality Indexes of Korean Seasoned Side Dishes Stored under Chilled Conditions  

Seo, Il (Department of Food Science and Biotechnology, Kyungnam University)
Park, Jin-Pyo (Department of Computer Engineering, Kyungnam University)
Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
Publication Information
Preventive Nutrition and Food Science / v.11, no.3, 2006 , pp. 257-260 More about this Journal
Abstract
The correlation between microbiological and sensory quality indexes was investigated for Korean seasoned side dishes stored under chilled conditions, by using both published data and experimental evaluation. Aerobic bacterial counts on the perishable Korean side dishes showed high inverse correlation with sensory quality and could also be regarded as a main cause of sensory quality deterioration. Therefore, monitoring or estimating the microbial growth on these products should be an effective means for estimating and extending their shelf life.
Keywords
shelf life; microbial count; sensory score; Korean side dish; chilled storage;
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Times Cited By KSCI : 1  (Citation Analysis)
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