• 한국식품조리과학회지
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• 제29권6호
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• pp.841-846
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• 2013

Developing a menu for foodservice operations utilizing a Yaksun meets with the desire of customers who have keen interest in health food. In addition, it is possible to expect the additional advantage of decreasing hygiene risk, which can be caused by large quantity cooking, by the efficacy of medicinal herbs used in Yaksun. Accordingly, this study provides with basic information for the development of a Yaksun menu for foodservice operations utilizing Gwackhyang by evaluating the sensory quality and microbiological quality of bean soup added of Gwackhyang. The standard plate counting significantly decreased as the addition quantity of Gwackhyang increased (p<0.001). All bean soups, which were kept at room temperature and refrigerator for 3 hours after cooking, met the safety standard 5.00 CFU/g. The number of coliforms also significantly decreased as the addition quantity of Gwackhyang increased. The bean soups in control group exceeded the safety standard of 2.00 CFU/g after 1 hour at room temperature and in refrigerator. On the other hand, all Gwackhyang bean soups met safety standard, only excluding G1 with 1% Gwackhyang kept at room temperature. Accordingly, it has been confirmed that the addition of Gwackhyang during bean soup production decreases the microorganism level of bean soup. Both standard plate counting and the number of coliforms significantly increased after 3 days in refrigerator; however, the increasing extent of Gwackhyang bean soups were less than the control group bean soups. The control group received scored highest in 3 sensory characteristics out of 5 sensory characteristics. However, G1 with 1% Gwackhyang also scored highest in 2 sensory characteristics, which were taste and overall preference. G2 also scored 4.45 in color and 4.15 in fragrance, which were lower than the control group but were above average.

• 한국식품조리과학회지
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• 제9권2호
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• pp.105-108
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• 1993

This study was carried out in order to investigate the condition of storage and to evaluate preference of supplementary foods for infants using Korean foods. Thirty-four different kinds of supplementary foods were developed and fourteen representative ones were selected to be analyzed. A safety storage assay and sensory evaluation were conducted. The results are as follows: 1. In the safety storage assay, the microbiological quality of the products was good during the 13 day-storage in refrigerator. After 14 days, the total plate counts in the products were low and were determined safe. During the 17 day-storage in refrigerator, coliform was not found. 2. In the sensory evaluation, fruit products scored high in acceptability and cow liver products scored low.

• 한국식품조리과학회지
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• 제20권6호
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• pp.589-597
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• 2004

This study was conducted to investigate the effects of various kinds of electrolyzed and chlorinated waters on the sensory and microbiological qualities of fresh-cut lettuce and to determine the most suitable electrolyzed water for the vegetable dishes, without heat treatment, at institutional foodservices. The sensory evaluation resulted in higher scores on the 1st-day of storage for the EW-1 (diaphragm type 1) and EW-3 (non-diaphragm type) compared to that for EW-2 (diaphragm type 2), with regard to their appearance, discoloration, texture, taste and overall acceptability characteristics. However, over time, EW-3 ranked highest, with a score of 8.00 (very like), on the 4th-day of storage, which maintained the highest level up to the 7th-day of storage, at which time the score was 7.00 (fairly like). The CW (chlorinated Water) had a significantly lower score, due to the smell of chlorine, although there was no concern with relation to chlorine residue from the electrolyzed waters. Microbial examinations of the total plate count revealed that immersing lettuce into EW-3 brought about l/3,000 to 1/30,000 reductions in the microbial counts of the TW treatment or untreated samples for up to seven days of storage. The CW treatment gave a 1/10 reduction in the microbial counts compared with the TW (tap water) treatment. The coliform bacterial counts also showed similar trends to those of the total plate count values. With regards to the psychotropic bacterial count, EW-3 was able to result in as much as a 1/30,000 reduction in the initial counts. As vegetable dishes, such as salad, can not be heat-sterilized, the utilization of EW-3 for the preparation of vegetable dishes without heat treatment will be an excellent choice to improve the critical control point in production state as a new effective means for sanitizing management.

• 한국식품조리과학회지
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• 제14권4호
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• pp.358-366
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

• 한국식품조리과학회지
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• 제16권2호
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• pp.99-111
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• 2000

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

• 한국축산식품학회지
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• 제29권6호
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• pp.680-684
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• 2009

The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at $4^{\circ}C$ for 8 d. Irradiation resulted in a 2-log CFU/g reduction in both aerobic and coliform bacteria. The microbial counts gradually increased during storage, but those in beef that contained garlic or onion were 1-log CFU/g lower than those of the control samples after 8 d of storage. The pH value decreased during storage in all meat samples, but this decrease was greater in non-irradiated beef than in irradiated beef. The lipid oxidation, volatile basic nitrogen content and Hunter color values of raw patties were generally not affected by irradiation or the addition of garlic and onion. Sensory evaluation of cooked patties showed that the off-odor was less pronounced in samples that contained added garlic or onion than in control samples, and that the overall acceptability of beef formulated with garlic was the highest. Overall, the results of this study indicate that the addition of garlic or onion in combination with irradiation treatment enhanced the microbial quality and improved the sensory quality of irradiated ground beef.

• 한국식품조리과학회지
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• 제14권4호
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• pp.348-357
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• 1998

To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results： 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p＜0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p＜0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

• 한국식품영양과학회지
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• 제29권5호
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• pp.822-831
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• 2000

Application of omija(Schizndra chinensis Baillon) to improve the quality and preservation of nabka kimchi was attempted and the optimal amount of omija level and its effect on the sensory and microbiological properties of nab마 kimchi during fermentation were examined. Effects of omija juice which had been prepared by extracting omija seeds for 9 hr at room temperature (22.5$\pm$0.5$^{\circ}C$) with different ratios (0.5, 1.0, 1.5, 2.0%;w/v) of water were examined against control (kimchi prepared without omija). Organoleptic and microbiological properties of nabak kimchi were measured up to 25 days at 1$0^{\circ}C$ after preparation. Sensory properties were evaluated in the aspects of both acceptability and intensity characteristics. In whole, 0.5 and 1.0% treatments showed higher values of evaluation, compared to control, 1.5, and 2.0% treatments throughout the fermentation period. As fermentation progresses, however, sample of 1.0% treatment ranked first between day 4 to 7 and also so did sample of 0.5% treatment along with 1.0% treatment from behind day 10. As for color, control, 0.5% treatment, and 1.0% treatment were more favored than rest of the samples. In texture, 2.0% treatment showed the highest values, whereas control was rated the lowest. In the intensity of characteristics 1.5% and 2.0% treatments showed higher values except sweet taste in which 1.0% treatment ranked top during the initial 7 days and then 0.5% treatment took the first place at behind day 10. total cell counts and number of lactic acid bacteria were gradually increased and then decreased showing the maximum levels of microbial counts on different days, to say, day 2 for control and 0.5% treatment nd day 7 for 1.0, 1.5 and 2.0% treatments. The application of omija juice in nabak kimchi enhanced eating qualities of the fermented product and the fermentation-retarding effect of omija juice was clearly shown during the initial seven days of fermentation. The optimum levels of omija juice in nabak kimchi obtained through experiments were between 0.5 to 1.0% for color, fermentation-retarding effects, and savory taste of the product.

• 한국수산과학회지
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• 제48권1호
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• pp.36-43
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• 2015

We examined sensory characteristics to determine the optimal conditions for flounder Verasper moseri Jordan et Gilbert sikhe preparation, using response surface methodology. Our aim was to develop the optimum mixing rates and materials for producing highly palatable flounder sikhe. The optimal fermentation temperature, salt concentration, and fermentation period for preparing flounder sikhe of acceptable quality were $11.63^{\circ}C$, 4.66% and 9.12 days, respectively. The optimal percentages of red pepper powder, garlic, monosodium glutamate, ginger, radish and foxtail millet were 16.08%, 7.21%, 2.96%, 3.70%, 10.12% and 13.72% respectively.

• Preventive Nutrition and Food Science
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• 제14권3호
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• pp.226-232
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• 2009

The effects of UV-C irradiation on the quality characteristics of powdered foods, sunsik and misutkaru, were examined during storage, where samples were irradiated at doses of 27, 54, and 108 kJ/$m^2$, respectively. In addition, sunsik and misutkaru samples were inoculated with Enterobacter sakazakii as a pathogen and then irradiated at doses of 0.5, 1, and 5 kJ/$m^2$, respectively. After treatment, the sunsik and misutkaru samples were stored at $20^{\circ}C$. The microbiological data represented that populations of total aerobic bacteria, Bacillus cereus, and E. sakazakii were significantly (p<0.05) reduced with increasing UV-C doses. In addition, UV-C irradiation did not cause inferiority in the color quality of the samples during storage. Sensory evaluation results also indicated that there were no significant differences (p<0.05) among the irradiated samples. These results suggest that UV-C irradiation may be useful in maintaining the quality of sunsik and misutkaru during storage.