A Study on the Quality Control of Pyeonyuk by Adding Green Tea Extracts Using Cook-Chill System (I)

摘要

This study was aimed to determine microbiological quality by adding green tea extracts to cook-chill foods. For this study, Pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and 3% and prepared in a cook-chill system. 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 cold storage at 3°C for five days. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to Pyeonyuk prepared in a cook-chill production system. The use of green tea extracts can be further explored as a means of enhancing freshness and quality in cook-chill foods.