Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 13 Issue 1
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- Pages.62-67
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- 1998
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
Microbial Analysis of Processing and Evaluation of Shelf life of Fried Bean Curd
유부의 가공공정중 미생물 분석과 저장 수명 평가
Abstract
This study was undertaken to find out distribution and contamination sources of microbes on the processing steps and to estimate quality index and shelf life of fried bean curd. It was necessary that the sanitation for water, processing environment and instruments at digestion, formation, cutting and processes after frying must be controlled and microbial growth at digestion and formation must be inhibited, to process efficiently and to improve shelf life of fried bean curd. It was evaluated that quality indexes as to sensory evaluation, especially texture, mold generation and total viable cell counts will be useful to estimate shelf life of fried bean curd and that shelf life of fried bean curd was 6 days.
유부의 가공공정에 대한 위해 분석을 통한 위생관리 방안을 모색하기 위하여 가공공정별 시설.설비와 작업장 환경 및 원재료와 가공공정별 시료에 대한 미생물 변화와 오염원인을 분석하였으며, 포장유부를