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KMID : 0665220100230020240
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Korean Journal of Food and Nutrition
2010 Volume.23 No. 2 p.240 ~ p.246
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Evaluation of Microbial Quality of the Vegetable Salad Used Dressing Added with Prunus mume Extracts
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Kim Heh-Young
Cho Hyun-A
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Abstract
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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±1℃ for 12 hours. Dressing added with Prunus mume extracts improved the microbiological quality and showed antibacterial properties when they are added to vegetable salad.
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KEYWORD
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vegetable salad, Prunus mume extracts, dressing, microbial quality
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