• Korean journal of food and cookery science
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• v.2 no.2
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• pp.21-31
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• 1986

Here is a research on hospital foodservice system, when korea traditional food of pyeon yuk and bin dae deok were used by ready-prepared foodservice system, it was estimated the preservations of microbiological quality and sensory quality. All data collection was replicated three times. The results were as following; 1. In time and temperature data, two menu items were needed internal temperature below $7^{\circ}C$ in a cooling stage, and in the case of cook/chill storage, the days were shortened within weeks, and the holding time must be possiblely minimized. Finally foods were served sanitary. 2. In view of microbiological safety, in the case of cook/chill storage as $0{\sim}4^{\circ}C$ the days must be shortened within 2 weeks and its was possible to store until 6 weeks in $-20{\sim}-23.3^{\circ}C$. So to preserve pre-cooked food longly, it was effective to freeze them quickly by using vacuum package and to reheat them by a microwave oven before serving and to serve lastly in microbiological quality. 3. Hospital ready-prepared foodservice system with food storage in plastic bags, biochemical test of C. Perfingens C. botulinum and Salmonella were not detected. 4. By using of a microwave oven, it had effects of thawing, reheating and sterilizing of chilled and frozen foods in a short time. 5. Sensory evaluations were made by a 10-member panel using five scoring tests. Because sensory of quality was lowered in the case of chilled storage, it was possible to serve foods within 2 weeks. Texture and aroma were preserved by cook/frozen system and usually there was no significance from 4 weeks until 6 weeks, but considering of the objects, it was good to store until 4 weeks in sensory quality.

• Korean journal of food and cookery science
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• v.21 no.4 s.88
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• pp.406-415
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• 2005

To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.