Retail Distribution Temperature and Quality Status of Fried-Frozen Korean Meat Ball Products

조리냉동 완자제품의 유통온도 및 품질 현황

  • Yun, Sung-Hee (Department of Food and Nutrition, Ewha Women's University) ;
  • Yoon, Jae-Young (Department of Foods and Nutrition, Insan Junior College) ;
  • Lee, Su-Rae (Department of Food and Nutrition, Ewha Women's University)
  • 윤성희 (이화여자대학교 식품영양학과) ;
  • 윤재영 (인산전문대학 식품영양과) ;
  • 이서래 (이화여자대학교 식품영양학과)
  • Published : 1996.08.30

Abstract

In order to investigate the quality status of fried-frozen Korean meat ball products during retail distribution, VBN value, TBA value, pH and metmyoglobin ratio were determined for 117 samples collected in Seoul area during the period of May to September, 1995. Most samples maintained relatively good quality, but one sample of a company showed $32.5mg%$ of VBN value and 0.65mg/kg of TBA value which indicate the early stage of spoilage. Correlation coefficient between metmyoglobin ratio and TBA value was highly significant. Samples closer to shelf-life limit tended to show higher VBN value, TBA value, metmyoglobin ratio and pH. Out of the surveyed samples, 35% were on retail shelves of temperature above $-14^{\circ}C$, while only 18% were being sold at temperature below $-18^{\circ}C$. It is concluded that prepared frozen foods should be stored at the recommended temperature of $-18^{\circ}C$.

Keywords

frozen Korean meat ball;distribution tempertature;quality status