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


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.


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