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Evaluation of Microbial Quality of the Vegetable Salad Used Dressing Added with Prunus mume Extracts  

Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University)
Jo, Hyun-A (Dept. of Food & Nutrition, Sungshin Women's University)
Publication Information
The Korean Journal of Food And Nutrition / v.23, no.2, 2010 , pp. 240-246 More about this Journal
Abstract
This study aimed to determine microbiological quality on vegetable salad used dressing added with Prunus mume extracts. For this study, Dressing were blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Microbiological effects of vegetable salad used dressing added with Prunus mume extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of vegetable salad used dressing added with Prunus mume extracts on total plate counts and coliforms were observed during holding at 3, $25{\pm}1^{\circ}C$ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.
Keywords
vegetable salad; Prunus mume extracts; dressing; microbial quality;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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