A Quality Assurance Study for the Application of Cook/Chill System in School Foodservice Operation (II) - Pork Bulgogi (Broiled Sliced Pork with Sauces) -

학교급식에 Cook/Chill System 적용을 위한 품질보증연구(II) - 돼지불고기 -

  • Kwak, Tong-Kyung (Department of Food & Nutrition, Yonsei University) ;
  • Moon, Hye-Kyung (Department of Food & Nutrition, Yonsei University) ;
  • Park, Hye-Won (Department of Hotel Culinary Arts, Shinheung Junior College) ;
  • Hong, Wan-Soo (Department of Food & Nutrition, Dongduk Women's University) ;
  • Ryu, Kyung (Department of Food & Nutrition, Yonsei University) ;
  • Chang, Hye-Ja (Department of Food & Nutrition, Yonsei University) ;
  • Kim, Sung-Hee (Department of Food & Nutrition, Yonsei University) ;
  • Choi, Eun-Jung (Department of Food & Nutrition, Yonsei University)
  • 곽동경 (연세대학교 식품영양학과) ;
  • 문혜경 (연세대학교 식품영양학과) ;
  • 박혜원 (신흥전문대학 호텔조리과) ;
  • 홍완수 (동덕여자대학교 식품영양학과) ;
  • 류경 (연세대학교 식품영양학과) ;
  • 장혜자 (연세대학교 식품영양학과) ;
  • 김성희 (연세대학교 식품영양학과) ;
  • 최은정 (연세대학교 식품영양학과)
  • Published : 1998.12.01

Abstract

The purposes of this study were to develop Hazard Analysis Critical Control Point plan applicable to cook/chilled Pork Bulkogi (broiled sliced pork with sauces) in school foodservice operations and to establish reasonable shelf-life limits by assessing food quality during chilled storage period of 5 days. During the product flow, time-temperature profile was recorded and microbiological analyses including mesophilic and psychrotrophic total plate counts, coliform, and fecal coliform and qualitative analyses of Salmonella and Listeria monocytogenes were done. Chemical analyses (pH, acid value, total volatile basic nitrogen), sensory evaluation, and quantitative analysis of thiamin were conducted for 5 days of chilled storage. The number of mesophiles in raw pork ($4.26{\pm}0.11\;Log\;CFU/g$), seasoning mixture ($5.97{\pm}O.04\;Log\;CFU/g$) and marinated pork ($5.56{\pm}0.21\;Log\;CFU/g$) were below the microbial standards for "requires further cooking" food items. Listeria monocytogenes was detected in seasoning mixture. After heating, the number of mesophiles ($5.17{\pm}0.04\;Log\;CFU/g$) were slightly reduced but it did not meet the microbial guidelines of $5\;Log\;CFU/g$ for "ready-to-eat" foods. No other microbes including pathogens were detected. By reheating the menu item after chilled storage, the number of mesophiles were reduced in every phase of 1st day ($4.62{\pm}0.22\;Log\;CFU/g$), 3rd day ($4.55{\pm}0.20\;Log\;CFU/g$) and 5th day ($4.25{\pm}0.16\;Log\;CFU/g$) of chilled storage, and the number of microbes was below the standard limits for "ready-to-eat" foods. At the fifth day of chilled storage, pH (p<0.05), acid value (p<0.01) and TVBN (p<0.05) showed significant increases. Sensory evaluation results did not show any significant change for 5 days of chilled storage. Thiamin content showed a decrease for 5 days of chilled storage. Consequently, the ideal shelflife recommended for Pork Bulkogi was within 3 days of chilled storage. CCPs for Pork Bulkogi were purchasing and receiving of raw meat and some seasoning ingredients, heating, chilling, chilled storage, reheating, and distribution.