• 한국식품저장유통학회지
• /
• 제16권2호
• /
• pp.276-285
• /
• 2009

이 연구의 목적은 대구 경북지역 초등학교에 공급되는 냉장, 냉동유통 제품인 어육류와 냉동가공제품의 유통단계를 분석하고, 유통과정에서의 미생물 변화와 학교급식에 이용되는 식재료의 미생물 품질 평가를 위하여 실시되었다. 쇠고기와 돼지고기는 가공업체에서 학교로 냉동차량을 이용하여 직배송 되었으나 다른 어육류와 냉동가공제품들은 농산물과 함께 직납업체를 거쳐 냉장(${\leq}10$)으로 혼재 배송되고 있었다. 학교 도착 후 일반세균과 대장균군의 수는 각각 절단생선 $2.0{\times}10^2{\sim}3.2{\times}10^5$, $<5{\sim}4.0{\times}10^3CFU/g$, 오징어 $2.5{\times}10^4{\sim}6.6{\times}10^5$, $1.6{\times}10^2{\sim}6.0{\times}10^3CFU/g$, 깐 조개류 $3.2{\times}10^5{\sim}1.7{\times}10^3$, $4.0{\times}10^3{\sim}3.0{\times}10\;CFU/g$, 어묵 $1.9{\times}10^4$, <5 CFU/g, 쇠고기 $9.2{\times}10^2{\sim}6.4{\times}10^4$, $<5{\sim}2.0{\times}10\;CFU/g$, 돼지고기 $2.6{\times}10^3{\sim}1.3{\times}10^6$, $<5{\sim}2.7{\times}10^2CFU/g$, 닭고기 $1.0{\times}10^4$, $2.4{\times}10^2CFU/g$, 난류 $<5{\sim}2.3{\times}10^2$, <5 CFU/g, 냉동만두류 $3.2{\times}10^3{\sim}9.5{\times}10^4$, <5 CFU/g, 냉동면류 $<5{\sim}9.0{\times}10$, <5 CFU/g 이었으며, 깐조개에서 E. coli와 B. cereus가 각각 $1.0{\times}10$, $2.0{\times}10\;CFU/g$ 검출되었고, 돼지고기, 닭고기에서 S. aureus 각각 $3.1{\times}10$, $7.8{\times}10\;CFU/g$ 검출되었다. 대부분의 식재료들이 비닐과 박스로 이중 포장되어 배송되었고, 유통과정에서 교차오염은 없었으며, 냉장으로 배송되는 수산물에서 일반세균이 소량 증가하였다. 이번 조사를 통하여 학교급식 식재료의 안전한 관리를 위해서는 식재료의 제조 가공 단계에서의 철저한 위생관리가 먼저 선행되어야 하고, 냉동식품과 냉장식재료의 혼재 배송되는 것을 막고, 철저한 온도관리가 이루어지도록 하기 위해서는 유통단계에서의 위생인증과 유통단계를 줄일 수 있는 제도적인 방안이 요구되었다.

• 한국식품저장유통학회지
• /
• 제14권5호
• /
• pp.469-473
• /
• 2007

비동결 파운드 케이크의 배합비를 반응표면분석법에 의해 여러 가지 동결방지제의 함량을 조절하여 결정하였다. 수분함량만이 동결방지제 함량과 선형관계를 나타내었으나, 다른 반응변수들은 quadratic모형으로 나타났다. 비동결 파운드 케이크에 제조시 함유되는 당류의 최적 배합비는 7736 : 0.0 : 20.4, 60.0 : 32.8 : 16.4, 70.8 : 11.2 : 19.6와 같이 3가지로 제시되었다. 최적배합비로 제조한 파운드 케이크의 냉동 시간은 기준 배합비로 만든 케이크보다 $45{\sim}27%$가 단축되었으며, 동결점은 $-20^{\circ}C$이하에서 나타났다. 동결방지제의 적절한 배합율을 적용하면 빙점강하에 의해 가공식품 냉동에 필요한 냉동 에너지 감소 효과를 얻으며 기존제품과 유사한 품질 특성을 구할 수 있음을 알았다.

• 한국식품조리과학회지
• /
• 제32권2호
• /
• pp.168-177
• /
• 2016

Purpose: The objective of this study was to investigate the quality characteristics of injulmi made with dry glutinous rice flour according to the punching time (1, 4, 7, 10 min) and the frozen storage period (0, 1, 7, 30 days) as compared with the control made by the traditional method. Methods: Moisture content, texture profile, and sensory evaluation were measured in triplicate and color was measured five times. Results: The moisture content was highest in the sample prepared with 7 min of punching time and the control. As the punching time for injulmi increased, moisture content tended to increase. The L-value increased with increased punching time and the L-value was highest in the samples with 5 min and 7 min of punching time whereas the L-value showed no constant trend with frozen storage. The texture profile analysis indicated that adhesiveness, and gumminess decreased significantly with increased punching time, and punching for 7 min resulted in the highest hardness. The results of an acceptance test, showed that the injulmi prepared with dry glutinous rice flour had higher scores for color, flavor, and taste, texture than the control made with the traditional method. The whiteness of injulmi prepared with dry glutinous rice flour increased with longer punching times and, the sample with 10 min punching time and 7 days of frozen storage had the highest score in the acceptance test. Conclusion: These results can be used as primary data for research on the texture of injulmi made with dry glutinous rice flour.

• 한국축산식품학회지
• /
• 제42권1호
• /
• pp.61-72
• /
• 2022

Antioxidants present in fruits and vegetables have a potential to reduce disease risk, and increase the shelf life of food products by reducing lipid oxidation. The effect of marination with antioxidants-rich fruit juices on quality characteristics of vacuum-packed chicken wings were examined during frozen storage. Chicken wings were mixed separately with marinades containing pineapple juice, June plum juice, and mango juice and kept for 12 h and 24 h. Three best marination conditions were selected based on a sensory evaluation. Antioxidant activity and total phenolic content of fruit juices, and marinade uptake, and marinade loss of marinated chicken wings were determined. In addition, vacuum packed marinated chicken wings were tested for pH, water holding capacity (WHC), 2-thiobarbituric acid reactive substances (TBARS) value and antioxidant activity over a 4-wk frozen storage. The best sensory properties were reported from chicken wings marinated with pineapple juice for 24 h, mango juice for 24 h, and June plum juice for 12 h (p<0.05) compared to other marinade-time combinations. Mango juice showed the highest antioxidant activity (92.2%) and total phenolic content (38.45 ㎍/mL; p<0.05) compared to other fruit juices. The pH and WHC of vacuumpacked chicken wings were slightly decreased over the frozen storage (p<0.05). Moreover, chicken wings marinated with mango juice had the lowest TBARS values and the highest 2,2-diphenyl-1-picryl-hydrazyl-hydrate free radical scavenging activity. In conclusion, mango juice was selected among tested as the most effective marinade for enhancing the oxidative stability of lipid while maintaining the other meat quality traits of vacuum-packed chicken wings.

• 한국식품조리과학회지
• /
• 제17권2호
• /
• pp.149-155
• /
• 2001

Namul cooked with the standard recipe was examined by research of microbiological test for three months and sensory evaluation of frozen namul after reheating. When the namul was freezed storage, in the microbiological test namul began to change on the 40th day, but there was no problem about stability of storage until 3 months. The overall qualities of taste, flavor, color and texture were examined by sensory evaluation of frozen namul after reheating. The pH was seemed to change slowly, its color was changed on the 20th day from the beginning of storage. Radish root represented substantial difference in texture and overall quality on the 20th day. The off-flavor of immature pumpkin stated on the 25th day. Later 10days nettle tree mushroom began to be changed in its taste, texture, overall quality and appearance, then on the 25th day it was seemed to have low preference. But oak mushroom kept its quality good for 25 days. Oyster mushroom was changed in color, appearance and overall quality on the 20th day. Bracken had low preference in taste, texture and moisture on the 25th day. The color of spinach was changed on the 15th day, and its taste on the 20th day. Soybean sprout was changed in taste, texture and overall quality on the 15th day, and overall quality marked low preference on the 25th day Root of bell flower was changed on the 25th day(p<0.05).

• Preventive Nutrition and Food Science
• /
• 제3권2호
• /
• pp.157-162
• /
• 1998

As a part of investigation for listeriosis, we attmepted iolationof Listeria spp. from commerical frozen and refrigerated foods at the supermarket level. Seven strains of Listeria spp. were isolate from 6 samples (7.15) among 84 samples of frozen foods, and ten strains of Listeria spp. were also isolated from 8 samples (7.6%)_ among 105 samples of refrigerated foods at the supermarkets in Pusan area. From a total of 189 commerical foods, the number of isolated Listeria spp. and ratio were 6 strains(3.25) of L. grayi, one strain (0.5%) of L. welshimeri, 6 strains (3.2%) of L. innocua and 4 strains (2.15) of L monocytogenes. Listeria spp. isolates except L. monocytogenes did not show $\beta$-hemolysis on blood agar and positive reaction in CAMP test with Staphyloccccus aureus. In the antibiotic susceptibility,most isolates of Listeria spp. were susceptible to 12 antibiotics such as ampicillin , cephalotin, penicillin, amikacin, gentamicin, erythromycin, kanamycin, vancomycin, tobramycin, carbenicillin , tetracycline and trimethoprim /sulfamethoxiazole. Four strains of L. monocytogenes were susceptible to ntibiotics used in this study except nitrofurantio. The serotype of 3 strains and one strain of L. monocytogenes were classified into Listeria O serotype 1 and 4, respectively.

• 한국수산과학회지
• /
• 제15권2호
• /
• pp.111-116
• /
• 1982

말쥐치를 보다 효과적으로 이용하기 위한 하나의 방법으로서 말쥐치 동건품의 가공사건 및 저장중의품질변화를 실험하였다. 동결온도 $-10^{\circ}C$이고 송풍해동조건이 온도 $56\pm2^{\circ}C$, 풍속 1 m/sec 일 때 동결시간 10시간, 해동시간2시각, 동결 및 해동포수는 5소파 가장 적합하였다. 이 때 제품의 수분사양은 $23.6\%$, 수율은 $10.2\%$였다. 상온에서 함기포장하여 저장한 결과 90일까지는 품질에 큰 변화 없이 저장 가능했다. Omission test결과 제품의 맛에는 유리아미노산과 5'-mononucleotide가 주된 구실을 한다는 것을 알 수 있었다. 또한 말쥐치 동건품과 시판 동건명태는 관능 검사결과 맛, 냄새, 텍스튜어 등이 거의 비슷하였다.

• 한국식품영양학회지
• /
• 제9권4호
• /
• pp.424-429
• /
• 1996

전분의 첨가가 냉동면의 조직감과 관능적 특성에 미치는 영향을 밝히기 위하여 감자초산변성전분, 옥수수초산변성전분, 찰옥수수전분, 옥수수전분, 감자전분, 밀전분 등 6종의 전분을 함량별로 첨가하여 복합분을 제조하였다. 이들의 아밀로그래프, 제면시의 조리시험, 냉동, 해동후 면의 최대절단강도를 측정하고 관능평가하였다. 감자초산변성전분과 감자전분을 첨가한 복합분의 호화개시온도는 대조구인 소맥분 100%보다 다소 낮아졌다. 최고점수는 초산변성전분류, 찰옥수수, 감자전분을 첨가한 경우 다소 높아졌다. 조리시의 체적과 중량은 다소 증가하고 고형분 용출량은 변성전분과 찰옥수수전분을 참가한 경우 다소 감소하였다. 냉동, 해동 조리 후 면의 최대절단강도는 감자초산변성전분 15%와 20%, 옥수수초산변성전분 15%를 첨가한 경우에 대조구보다 커졌다. 감자전분을 제외한 나머지 5종의 전분을 첨가시에 냉동면의 조직감과 색깔이 다소 향상되는 것으로 나타났다. 그 중에서 감자초산변성전분의 효과가 가장 높았다.

• 한국식품영양학회지
• /
• 제17권3호
• /
• pp.322-327
• /
• 2004

단백질 함량이 다른 밀가루로 데니쉬 페이스트리를 직날법으로 제조 후 급속 냉동시켜 냉동고에 12주간 저장하면서 4주 간격으로 해동ㆍ발효ㆍ굽기 한 제품의 부피, 수분함량, 조직감 및 품질평가의 결과는 다음과 같다. 1. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 부피가 가장 컸다. 2. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 수분함량이 높게 나타났으나 그 차이는 크지 않았다. 3. 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품의 경도가 높게 나타났다. 4. 종합적인 품질평가는 단백질 함량이 높은 밀가루로 만든 냉동 생지 제품에서 높은 점수를 얻었다. 이상의 결과로 데니쉬 페이스트리 냉동 생지 제조시 단백질 함량이 높은 밀가루를 사용할 때 제품의 부피, 수분 함량, 품질 평가 등에서 우수한 효과를 나타냈으나 경도에는 그렇지 않았다.

• 한국수산과학회지
• /
• 제51권1호
• /
• pp.91-94
• /
• 2018

We develop a time-temperature indicator (TTI) that can determine whether thawing of fish and other fishery products has occurred during frozen storage. A polypropylene tube with an internal diameter of 3 mm was prepared and cut to a length of 14 to 20 mm. One end of the tube was thermally sealed and 0.1% acetic acid was injected into the other end; the tube was then frozen at $20^{\circ}C$. Then the open side of the frozen tube was blocked by sinking the tube into a 10% gelatin solution. The tube was attached to a polyvinyl packaging bag along blue litmus paper and the bag was put into a freezer at $-20^{\circ}C$. After freezing, the bag was removed to an ambient temperature of $20^{\circ}C$, and the time dependence of the color change of the litmus paper was observed. The color changed from blue to red, with the length of the red region increasing with time. Our TTI can be used as a part of a visible detection system and the detection program can conduct the elapsed time analysis on the length of the red region of the litmus paper indicating the degree of thawing. Thus, the TTI is a useful tool in the temperature management of frozen fish and fishery products.