Journal of Environmental Health Sciences (한국환경보건학회지)

Korean Society of Environmental Health (한국환경보건학회)
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Effect of Cooking on the Food Safety of Cutlet - Changes of Internal Temperature, Color, and Indicator Organisms -

가열 처리에 따른 커틀릿의 식품안전성 확보 조건 - 내부 중심온도, 색도 및 위생지표미생물을 중심으로 -

  • Kim, Jong-Gyu (Major in Public Health, Faculty of Food and Health Sciences, Keimyung University) ;
  • Kim, Joong-Soon (Department of Industrial and Management Engineering, Keimyung University)
  • 김종규 (계명대학교 식품보건학부 공중보건학전공) ;
  • 김중순 (계명대학교 경영공학과)
  • Received : 2015.01.19
  • Accepted : 2015.03.13
  • Published : 2015.04.28
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Abstract

Objectives: This study was performed to investigate the effect of cooking time on the internal temperature and color of cutlets and the reduction of indicator organisms in cutlets by cooking. Methods: Three kinds of commercially packed frozen cutlets (pork, chicken and fish cutlets), were purchased from local markets. The cutlets were cooked in a frying pan at $180^{\circ}C$ for four minutes. Internal temperature was measured with a food thermometer. Color was measured using a Hunter spectrocolorimeter. Aerobic colony counts, coliforms, and Escherichia coli were determined according to the Food Code of Korea. Results: The internal cooked temperature of every cutlet reached over $74^{\circ}C$, the temperature considered safe, after three minutes, while external temperature reached this level in two minutes (p < 0.001). The instrumental color value as lightness (L) in the cooked cutlets significantly changed (p < 0.001) after one minute. The level of aerobic colony counts of fresh cutlets was under the specification and was reduced to one tenth its level in the cooked cutlets. Coliforms and E. coli were not detected in all samples. The internal temperature of the cutlets was significantly affected by cooking time and weight (p < 0.001). The interaction effect of time and weight was also significant (p < 0.001), and time was the more influential factor. Conclusion: The results of this study indicate that the sampled cutlets should be cooked for a minimum of three minutes or more in order to ensure food safety. The results also indicate that if consumers cease cooking based on external temperature or color, there will be a risk of inadequate cooking.

Keywords

References

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