급식소에서 생산되는 닭고기 샐러드의 녹차추출물 첨가에 따른 미생물적 품질 평가 A Study on the Microbial Quality Control of Chicken Meat Salad by Adding Green Tea Extracts in Foodservice Operations
- 언어KOR
- URLhttps://db.koreascholar.com/Article/Detail/253698
pp.675-682
This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, 25±1℃ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.