Physicochemical Changes of Wanja-jeon during Cold Storage for Hospital Cook/Chill Foodservice System

병원의 냉장저장급식제도를 위해 조리된 완자전의 냉장저장 중 이화학적 성분변화

  • 임양이 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 강태수 (강원도 농촌진흥원 식물환경과)
  • Published : 1997.12.01

Abstract

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

Keywords

References

  1. Foodservice organi-zation Spcars, M. C.;Vaden, A. G.
  2. Effect of food preparation procedures on nutrient retention with emphases upon food ser-vice practices, nutritional evaluation of food process-ing(2nd ed.) Lachance, P A.;harris, R S.(ed.);Karmas, E(ed.)
  3. J. Food Sci v.45 Vitamin retention in cooked, chilled, and rebeared potatoes Augustin, J.;Marousek, G. L;Tholen, OL A;Bertelli,B.;Bertell B;
  4. J. Food Sci v.45 Cook/chill foodser-vice system with a micorwave oven, thiamin content in portions of beef loaf after microwave-heating Dahl, C. A.;Matthews, M. E.
  5. Food Technol. v.2 Effect of preparation and service of food on nutrient value Erdman, J. W.
  6. J. Am. Diet A. v.75 Hospital cook/chill foodservice system. Effect of end temperature of int-tial cooking on yield and moisture of beef loaf during processing Dahl, C. A.;matthews, M. E.
  7. J. Am. Diet v.47 Effect of microwave heating in cook/chill foodservice systems, Some data on temperature, yield moisture and fat content of typical foods Dahl, C. A.;Matthews, M. E.
  8. J. Food Sci. v.47 Cook/chill food-service systems with conduction, convection and mi-crowave reheat subsystems, Nutntion retention in beef loaf, potatoes and bean Dahl, C. A.;Jen, J. J.;Huang, P D.
  9. J. Am. Diet. A. v.82 Vitamin contents of pre-prepared foods sampled from a hospital food service line Koehler, H. H.;Margaret, M. H.
  10. J.Am. Diet. A. v.73 Ⅱ Quality assess-ment of beef loaves utilizing HACCP models. HACCP models for quality control of entree production in ho-spital foodservice systems Bobeng, B. L.;David, B. O.
  11. J. Food Sci. v.37 A Qualit compari-sion of frozen and refrigerated cooked sliced beef. 1. Influence of storage and processing variables Jakobsson, B.;Bengtson, N.
  12. J. Am. Diet. A. v.67 Chill-ed food systems, Effects of chilled holding on quality of beef loaves Zallen, E. M.;Hitchcock, M J;Goertz, G. E.
  13. Chilled and frozen guidelines on cook-chill and cook-freeze carering systems Department of Health
  14. 성신여자대학교 연구논문집 v.34 단체급식을 위해 조리한 후 냉장 · 냉동한 부침류의 저장성에 관한 연구 김해영
  15. 한국조리과학회지 v.29 병원급식에서 ready prepared foods-ervice system에 관한 연구 김지영;김혜영
  16. 성신여자대학교 생활문화연구논문집 v.3 단체급식소에서 ready-prepared food-service system을 이용한 녹두부침의 성분변화에 관한 연구 김혜영;김현숙
  17. Methods of analysis(13th ed.) AOAC
  18. J. Biol. Chem. v.226 A simple method for the isolation and purification of total lipids from animal tissues Folch, J.;Lee, M.;Sloane-stanley, G. H.
  19. Anal. Chem. v.38 Rapid preparation of fatty acid esters from lipids for gas ch-romatographic analysis Metcalf, L. D;Schmitz, A. A.;Pelka, J. R
  20. Instrumental manual of amino acid on layzer Hitachi Inc
  21. The analysis of nu-trtents in food Osbornc, D. R.Voogt, P.
  22. 食品衛生 檢査指針 1 日本厚生省
  23. J. Agric. Food Chem. v.8 Use of the 2-th-iobarbituric acid reagent to measure rancidity in frozen pork Turner, E. W.;Payneler, W. D.;Montic, E. J.;Bessert, M W.;Struck, G. M.;Olson, F. C.
  24. Inter J. Food Sci. Technol. v.24 Fa-ctors affecting the shelf-life of precooked chilled roast pork Robson, C P.;Collison, R.;Macfie, H. J. H.
  25. J. Food Sci. v.55 Evaluations of war-med-over flavor during chill storage of cooked broiler breast, thigh and skin by chemical, mstrumental and sensoty methods Ang, C. Y W.;Lyon, B. G
  26. Rancidity in foods Alen, J C.;Hamilton, R. J
  27. Food Technol. v.27 Eff-ects of reheating converuence foods Lachance, P. A.;Ranadive, A. S.;Matas, J.
  28. Food Technol. v.33 Effect of commercial processing on nu-trients Lund, D B
  29. 한국식품과학회지 v.4 감마선조사에 의한 우육의 저장에 관한 연구 김년신;박용근;공운명
  30. 食品工業 v.18 肉製品の鮮度保待と測定 高坡和久
  31. 식품화학 김동훈
  32. Food Technol. v.15 Lipid oxidation in precooked beef preserved by refrigeration. freczing and irradiation Chang, P Y;Younathan, T.;Watls, B. M.