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

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.