Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 13 Issue 4
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- Pages.319-331
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- 1998
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
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 (
본 연구는 학교급식에서 Cook/chill system으로 생산 가능한 음식으로 돼지 불고기를 선정하고 모의실험을 통해 급식생산체계를 반복 실시함으로서 식품 위해 분석 중요관리점(HACCP)을 규명하고, 저장기간중의 음식품질 평가를 통해 합리적인 저장기한을 설정하고자 수행되었으며, 그 연구결과는 다음과 같다. 돼지불고기는 냉동상태로 운반되지 않아 온도상승이 일어난 검수 단계를 제외하면 각 생산 단계별 기준이 준수된 양호한 상태 하에서 생산된 것으로 나타난다. 생산단계별 미생물 분석결과, 원재료(
Keywords
- School Foodservice system;
- Cook/chill system;
- HACCP;
- Pork Bulkogi;
- Micorbiological/chemical /sensory quality;
- Thianmin retention