Korean journal of food and cookery science (한국식품조리과학회지)

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

The prediction of shelf-life of Commercially Sterilized Korean Soups using accelerated experiment

가속실험을 이용한 상업적 멸균처리 한식 탕반류의 유통기한 평가

  • Han Kyung-Soo (Department of Culinary Management, College of Tourism, Kyonggi University) ;
  • Lee Eun-Jung (Department of Culinary Management, College of Tourism, Kyonggi University) ;
  • Hong Sang-Pil (Korea Food Research Institute)
  • 한경수 (경기대학교 관광학부 외식조리전공) ;
  • 이은정 (경기대학교 관광학부 외식조리전공) ;
  • 홍상필 (한국식품연구원)
  • Published : 2005.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The objective of this research was to estimate the shelf-life of 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang, and Seolleongtang), under an accelerated experiment, based on the changes in the selected physico-chemical, microbiological and sensory characteristics. The 4 kinds of Korean soup (Yukkaejang, Sagol-woogeojitang, Kalbitang and Seolleongtang) were 1.sated at $121^{\circ}C$ for 30 min. and the shelf life was evaluatedthrough accelerated experiment, based on tile changes in the physico-chemical, microbiological and sensory characteristics. No viable cells were detected in any of the treatments and no significant differences were shown in pH, TBA and Hunter's color values for 3 weeks at $37^{\circ}C$. The periods found to be acceptable by sensory evaluation were 1 days for Yukkaejang and Kalbitang, 14 days for Sagol-woogeojitang, and 21 days for Seolleongtang. For an assumed $Q_10$ value of 2.5, shelf-life was predicted as 109 days for Yukkaejang and Kalbitang, 219 days for Sagol-woogeojitang, an d 328 days for Seolleongtang at $5^{\circ}C$, suggesting that these 4 kinds of Korean soup are suitable for commercial distribution.

육개장, 사골우거지탕, 갈비탕 및 설렁탕을 진공포장하고 $121^{\circ}C$, 30분 멸균 처리하여 $37^{\circ}C$에서 21일간 저장하면서 이화학적, 미생물학적 및 관능적 품질에 대한 평가를 실시하여 shelf-life를 설정하고자 하였다. 탕반류의 가속저장실험에서 $37^{\circ}C$ 저장 중 표준평판균 수가 나타나지 않고 pH, TBA가 및 색도에 큰 변화가 없으며 관능평가 점수가 7점 이상인 저장일수는 육개장 7일, 사골우거지탕 14일, 갈비탕 7일, 설렁탕은 21 일로 평가되었고 $Q_10$값을 2.5로 가정시, $5^{\circ}C$ 냉장저장 에서는 육개장과 갈비탕은 109일, 사골우거지탕은 219 일, 설렁탕은 328일 유통이 가능하고, $10^{\circ}C$에서는 육개장, 갈비탕은 69일, 사골우거지탕은 138일, 설렁탕은 207일, $25^{\circ}C$에서는 육개장, 갈비탕은 18일, 사골우거지탕은 35일, 설렁탕은 53일로 계산되어 진공포장하여 멸균($121^{\circ}C$, 30분)된 탕반류는 $10^{\circ}C$ 이하에서 상업적인 유통이 가능할 것으로 평가되었다.

Keywords

References

  1. 김광옥, 김상숙, 성내경, 이영춘 (1997): 관능검사 방법 및 응용 신광출판사 p124
  2. 노형진 (2001): 한글 SPSS 10.0에 의한 조사방법 및 통계분석. 형설출판사
  3. 김병삼(1997) 가공식품의 shelf-life 예측과 품질 관리. 식품가공기술교육. 한국식품개발연구원. p 383
  4. 김병삼a(1997): 가공식 품의 shelf-life 예측과 품질 관리 .식품가공기술교육. 한국식품개발연구원. p 364
  5. 신동빈(1998): 유통기간 설정의 실험계획. 가공식품의 Shelf- Life 설정기술교육. 한국식품개발연구원. p 39
  6. 윤서석(1986): 한국 음식-역사와 조리. 수학사
  7. 식품공전(I)(1997): 한국식품공업협회. p677
  8. Buege JA, Aust SD(1978): Microsomal lipid peroxidation. Methods in enzymology. 52. pp.302-310 https://doi.org/10.1016/S0076-6879(78)52032-6
  9. Elsayed EA(1996): Reliability Engineering ,Addison Wesley Longman Inc., pp.3 53-409
  10. Jin SK,Kim IS(2002): Changes in Microbe, pH, VBN of Exportation by-products of pork and establishments of shelf-life during storage at $4^{\circ}C$. Kor J Intl Agri. 14(1):58-64
  11. Kim SH, Lee KA, Yu CH and Song YS(2003): Comparisons of Student Satisfaction with the School Food Service Programs in Middle and High Schools by Food Service Management Types, Journal of the Korean Nutrition Society. 36(2):211-222
  12. Lee YC, Yang HS(2001): shelf-life determination of precooked frozen pork cutlets. Food Sci. Biotechnol 10(3):272-277
  13. Han KS, Lee EJ(2004): Standardization of Recipes for Large Quantity Production of Korean Foods(I)- With the Focus on Soups. Korean J Food Cookery Sci 20(3):235-246
  14. Moon KD, Kim HK(1992): Prediction of shelf-life and changes of quality attributes in packaged composite seasoning during storage. J. Korean Agric Chem Soc. 35(4) p281
  15. Yang IS,Han KS(1999): An Analysis of Customer Satisfactionby Operational Characteristics in Business & Industry Foodservice Ope rated by Contracted Foodservice Management Company. Journal of the Korean society of food culture. 14(5) p 487
  16. Whitaker (1972): Pricipnles of enzymology for the food sciences. Dekker NY. p 331