Nutritional and Microbial Quality Assessment of Chungmukimbab
2006
Choi, J.D. (Gyeongsang National University, Jinju, Republic of Korea) | Hwang, Y.S. (Gyeongsang National University, Jinju, Republic of Korea) | Jeoung, I.G. (Gyeongsang National University, Jinju, Republic of Korea) | Lee, D.J. (Gyeongsang National University, Jinju, Republic of Korea) | Park, S.P. (Sangju National University, Sangju, Republic of Korea) | Park, M.Y. (Sangju National University, Sangju, Republic of Korea)
This research was designed to evaluate the nutritional an microbiol quality assessment of Chungmukimbab purchased from market in Tongyeoung area. Contents of calories, calcium, iron, thiamin and riboflavin in ordinary kimbab and Chungmukimbab were lower than the recommended levels of Korean adult men. So, We suggested that a fruit, beverage and food stuff were supplemented to maintain nutritional balance. Total aerobic bacteria and coliform group of just prepared ordinary kimbab and Chungmukimbab samples from market were not significantly different, showing approximately 5.50±0.38 log∧10 CFU/g, 2.10±0.47 log∧10 MPN/100 g in ordinary kimbab, 5.61±0.42 log∧10 CFU/g, 1.75±0.34 log∧10 MPN/100 g in Chungmukimbab, respectively.
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