Evaluation of the quality change and estimation of the shelf life of instant Bibimbap (Korean Mixed Rice) during storage

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• 作者：Cheng-Yi Zhang ; Ki-Hoon Lee ; Shin Young Park ; Minhui Kim…
• 刊名：Journal of the Korean Society for Applied Biological Chemistry
• 出版年：2016
• 出版时间：April 2016
• 年：2016
• 卷：59
• 期：2
• 页码：321-326
• 全文大小：1,889 KB
• 刊物主题：Applied Microbiology; Bioorganic Chemistry; Biological Techniques;
• 出版者：Springer Netherlands
• ISSN：2234-344X
• 卷排序：59

文摘

This study estimates the shelf life of four different instant bibimbaps. Each product was stored at 25, 35, or 45 °C for 180 days, and the changes in the physiochemical, microbiological, and sensory parameters were analyzed during storage. The total bacteria and coliforms for the bibimbaps were up to 4 and 1 log CFU/g, respectively. The highest population of yeast and mold was 1.98 log CFU/g, and Bacillus cereus was not detected in all bibimbaps. The moisture content and acid value were used to estimate the shelf life of bibimbaps. The shelf life of the four types of bibimbaps was over 4 years.KeywordsBibimbapQuality changeShelf lifeStorage time