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KMID : 1160620060110030257
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Preventive Nutrition and Food Science
2006 Volume.11 No. 3 p.257 ~ p.260
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Correlation between Microbiological and Sensory Quality Indexes of Korean Seasoned Side Dishes Stored under Chilled Conditions
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Seo Il
Park Jin-Pyo
Lee Dong-Sun
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Abstract
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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.
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KEYWORD
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shelf life, microbial count, sensory score, Korean side dish, chilled storage
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FullTexts / Linksout information
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