편의점에서 판매되는 김밥 및 샌드위치의 냉장조건에서의 유통기한 = Shelf-life of Prepacked Kimbab and Sandwiches Marketed in Convenience Stores at Refrigerated Condition

다국어 초록 (Multilingual Abstract)

This study was designed to estimate self-life of Kimbab and sandwiches marketed in conveniencestore. While the 12 diferent type of Kimbab (n=6) and sandwiches (n=6) were kept at 10oC for 72 hours, qualitychanges including volatile basic nitrogen, aerobic plate count, pathogens detection and sensorial prtored, and effective quality indicators were selected. Volatile basic nitrogen, indicator for protein deterioration wasslightly increased during storage periods in al samples. E. coli, Staphylococcus aureus, Salmonella spp. and Vibrioparahaemolyticus were not detected from any of samples. Change of aerobic plate count of Kimbab and sandwicheswere increased moderately but increased dramatically after 48 hours of storage. Overall acceptability were maintainedover 5, purchasing power limit, for 40 hours in 4 general Kimbab, 48 hours in 2 samgak Kimbab and 42 hours in 2sandwiches. Shelf-life of each item was calculated from regression equation betwen reference limit from effectivequality indicators, aerobic plate count and sensory property, and storage period. Estimated shelf-lives of generalKimbab were 15~33 hours, samgak Kimbab were 32 hours and sandwiches were 27~30 hours at 10oC refrigeratedcondition.

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