DOI QR코드

DOI QR Code

Prediction of the Shelf-life of Chilled Foods at Various Temperatures

  • Park, Sae-Rom (Department. of Bioscience and Biotechnology, Konkuk University) ;
  • Lee, Yu-Si (Department of Food Science and Technology, Chung-Ang University) ;
  • Ha, Ji-Hyoung (Department of Food Science and Technology, Chung-Ang University) ;
  • Park, Ki-Hwan (Department of Food Science and Technology, Chung-Ang University) ;
  • Lee, Sook-Yeon (Food & Drug Administration) ;
  • Choi, Youn-Ju (Food & Drug Administration) ;
  • Lee, Dong-Ho (Food & Drug Administration) ;
  • Park, Sun-Hee (Food & Drug Administration) ;
  • Ryu, Kyung (Department. of Food & Nutrition, Yeungnam University) ;
  • Shin, Hyoung-Soo (Gyeong-in Regional Food & Drug Administration) ;
  • Bae, Dong-Ho (Department. of Bioscience and Biotechnology, Konkuk University) ;
  • Kim, Ae-Jung (Department. of Food & Nutrition, Hyejeon College) ;
  • Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University)
  • Published : 2008.12.31

Abstract

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

References

  1. Kim HY, and Ko SH (2005) Quality dependence on sanitization method of Dotori-muk muchim in foodservice operations. Korean J Food Cookery Sci 21, 557-566
  2. Korea Food and Drug Administration. (2007) Food Code. http://fm.kfda.go.kr
  3. Kim KO, Kim SS, Seoung NK, and Lee YC (1994) Sensory test and application. pp. 146-250, Shingkwang, Seoul, Korea
  4. Chung YG, Swon OJ, and Son DH (1996) Changes in the microflora and freshness of mackerel during storage at low temperature. Resource Problem Research 15, 123-129
  5. Brown MH and Baird-Parker AC (1982) The microbiological examination of meat. In Meat Microbiology, 3rd ed. (Brown M. ed.) pp. 423-520, Applied Science Publishers Ltd, London, UK
  6. Lee YB, Kim TS, and Yeo IH (1995) Study on the change of quality index of packed Tofu. Korean soybean digest 12, 56-60
  7. Shin HY, Lee YJ, Park IY, Kim JY, Oh SJ, and Song KB (2007) Effect of chlorine dioxide treatment on microbial growth and qualities of fish paste during storage. J Korean Soc Appl Biol Chem 50, 42-47
  8. Lee KA and Kim HS (2001) Consumers' understanding and preference for shelf life and ingredient listings in food label. Korean J Food Cookery Sci 17, 405-411
  9. Park HO, Kim CM, Woo GJ, Park SH, Lee DH, Chang EJ, and Park KH (2001) Monitoring and Trends Analysis of Food Poisoning Outbreaks Occurred in Recent Years in Korea. J Food Hyg Safety 16, 280-294
  10. Korea Food Research Institute. (1998) http://www.kfri.re.kr
  11. The Korea Ministry of Health and Welfare (1999) http://www.mhw.go.kr
  12. Koo MS, Kim YS, Shin DB, Oh SW, and Chun HS (2007) Shelf-life of prepacked Kimbab Sandwiches marketed in convenience stores at refrigerated condition. J Food Hyg Safety 22, 323-331
  13. Cho HR, Chang DS, and Lee WD (1998) Utilization of chitosan hydrolysate as a natural food preservative for fish meat paste products. Korean J Food Sci Technol 30, 817-822
  14. Kwon HR, and Choi KH (1999) Changes in Physico and Bio-chemical Quality of packed Tofu during Cold Storage. Daegu Catholic University Applied Science Research 7, 79-79
  15. Egan AF, and Grau FH (1981) Environmental condition and the role of Brochothrix themosphacta in the spoilage of fresh and processed meat - In Psychrotroph Microorganisms in Spoilage and Pathogenicity. pp. 211, Academic Press New York, NY
  16. Kim HY and Song YH (1996) A study on the quality control for the circulation steps including production, transportation, selling about hamburger and sandwich in convenience store. Korean J Food Culture 11, 465-473
  17. Youn KS (2003) Effect of storage time on quality characteristics of packaged soybean curd. Catholic Daegu University Nature Science Research 1, 163-168
  18. Korea Food and Drug Administration. Food Code. (2008) http://fm.kfda.go.kr
  19. Labuza T P (1982) Shelf-life dehydrated foods. In shelf-life dating of foods. Food & Nutrition. pp. 387 Weatport-Connecticut. USA
  20. Marks L (1984) What's in label? Consumers public policy and food label. pp. 252-258, Food Policy. Washington, D.C, USA
  21. Park SH (2005) The prediction of the shelf-life of samgak kimbab based on Simulation. PhD Thesis, Pukyong National University
  22. Park SY, Choi JW, Yeon JH, Lee MJ, Lee DH, Kim KS, Park KH, and Ha SD (2005) Assessment of contamination levels of foodborne pathogens isolated in major RTE Foods in convenience stores. Korean J Food Sci Technol 37, 274-278

Cited by

  1. A Study of Establishment and Exploitation of Bio-markers for Determination of Shelf-life of Eggs and Egg Products vol.32, pp.3, 2012, https://doi.org/10.5851/kosfa.2012.32.3.354