Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Studies on Holding Methods for Quality Assurance of Salads Served at Foodservice Institutions

급식소에서 제공되는 샐러드류의 조리후 보관방법 설정을 위한 품질 연구

  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The issue of safety and quality of cooked food served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safety of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5∼26$^{\circ}C$ were used for holding. Chicken salad and ham ＆ cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.

Keywords

References

  1. Kim, HY, Lim, YI, and Kang, TS : Physicochemical Changes of Wanja-jeon during Cold Storage for Hospital Cook/Chill Foodservice System, J. Korean Soc. Food Sci. Nutr., 26(6), 1221, 1997
  2. Kim, HY and Jeong, HJ : A Study about Microbiological Quality and Safety Control of a Central Commissary School Foodservice System in Daejeon City Area, Korean J. Dieraty Culture, 10(1): 67, 1995
  3. Kim, HY and Ryu, SH : Evaluation of hazardous factors for the application of HACCP on production and transportation flow in home-delivered meals for the elderly, Korean J. Soc. Food Cookery Sci., 19(2):195, 2003
  4. 문혜경 : 학교급식에 Cook/Chill system 적용을 위한 일부 식단의 품질보증연구, 연세대학교 대학원, 박사학위 논문, 1997
  5. Snyder, OP : 'Updated Guidelines for Use of Time and Temperature Specifications for Holding and Storing Food in Retail Food Operations', Dairy, Food And Environ. Sant., 9:574, 1998
  6. 김귀란 : 식생활과 관련된 가사노동의 사회화 실태 및 미래전망에 관한 연구, 연세대학교 교육대학원, 석사학위논문, 1991
  7. Kim, HY and KO, SH : Studies on Holding Methods for Quality Assurance of Cooked Foods Served at Foodservice Institutions (I), Korean J. Soc. Food Cookery Sci., 19(5):631, 2003
  8. National Advisory Committee on Microbiological Critical for Foods, Hazard analysis and critical control point system, Int. J. Food Microbiol, 16, pp 1-23, 1992
  9. 식품공전, 한국식품공업협회, 2000
  10. FDA, The 995 food code, Recommendations of U.S. Department of Health and Human Services, U.S. public Health service washington, D.C., 1996
  11. Dahl CA, Matthews ME, Marth EH : Survival of streptococcus faecium in beef loaf and potatoes after microwave-heating in a simulated cok/chill foodservice system, J. Food Prot., 44:128, 1981
  12. Speck ML : Composition of Method for the microbiological Examination of Foods, Washington D.C., American Public Health Association, 1984
  13. Longree, K : 'Quantity Food Sanitation', 3rd ed., New York, John Wiley and Sons, Inc., 1980
  14. Tuomi S, Matthews ME, and Marth EH : Temperature and microbial Flora of refrigerated ground beef gravy subjected to holding as might occur in a school foodservice operation, J. Milk food Technol., 37: 457, 1974
  15. Jay, JM : Modem Food Microbiology, 4th ed., Van Nostrand Reinhold, New York, 1996
  16. Buckalew. JJ, Schaffner, DW and Solberg, M : Surface sanitation and microbiological food quality of a university foodservice operation. J. Food System. 9:25, 1996