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A Study on the Quality Control of Chicken meat salad by Adding Green Tea Extracts Using Cook-Chill System(II)  

Kim Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University)
Ko Sung-Hee (Dept. of Food & Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.21, no.4, 2005 , pp. 466-474 More about this Journal
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
microbiological quality; green tea extracts; cook-chill system; Chicken meat salad;
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Times Cited By KSCI : 3  (Citation Analysis)
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