Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
권호 표지
DOI QR코드

DOI QR Code

Vitamin Retention and Acceptance Evaluation of Cook-Chill and Sous-vide Soybean Sprouts Products

Cook-Chill 및 Sous-vide 콩나물제품의 비타민 보존 및 기호도 평가

  • 류은순 (부경대학교 식품생명공학부) ;
  • 이동선 (경남대학교 생명과학부)
  • Published : 2004.04.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p＜0.05) and the overall acceptability (p＜0.01) than the latter.

Cook-chill 및 sous vide 콩나물무침과 콩나물국을 단체급식소에 적용시키기 위해 3$^{\circ}C$에서 1일, 3일, 5일간 냉장 저장시킨 후 비타민의 보존율을 분석하였고 소비자 검사를 통해 기호도를 조사하였으며 이에 대한 결과는 다음과 같다. 3$^{\circ}C$에서 저장한 cook-chill 콩나물무침의 thiamin 함량은 1일 저장 후 0.027 mg%,3일 저장 후에는 0.033 mg% 5일 저장 후에는 0.029 mg%이었고 riboflavin 함량은 1일 저장 후 0.060 mg%, 3일 저장 후에는 0.063 mg%, 5일 저장 후에는 0.061 mg%를 나타냈다. Ascorbic acid 함량은 1일 저장 후 4.18 mg%, 3일 저장 후 4.45 mg%, 5일 저장 후 4.42 mg%이었다. 3$^{\circ}C$에서 저장한 cook-chill 콩나물국의 thiamin 함량은 1일 저장 후 0.027 mg%, 3일 저장 후에는 0.035 mg%, 5일 저장 후에는 0.022 mg%이었고 riboflavin 함량은 1일 저장 후 0.027 mg%, 3일 저잘 후에는 0.035 mg%, 5일 저장 후에는 0.025 mg%를 나타냈다. Ascorbic acid 함량은 1일 저장 후 1.32 mg%, 3일 저장 후 1.63 mg%, 5일 저장 후 1.01 mg%이었다. 소비자 검사에서, 콩나물무침은 급식소에서 즉석에서 만든 콩나물무침의 소비자 기호도는 총 평균 3.73점이고 cook-chill콩나물무침의 기호도는 총 평균 3.67점이었다. 콩나물국은 급식소에서 즉석에서 만든 콩나물국의 소비자 기호도는 372점이고 cook-chill콩나물국은 3.54점이었으나 유의적인 차이는 나타나지 않았다. 그러나 cook-chill 콩나물국이 전통적인 콩나물국보다 색(p＜0.05)과 전체적인 수응도 (p＜0.01)에서 유의적으로 낮은 기호도를 보였다.

Keywords

References

  1. Korean J Soc Food Sci v.9 Consumer demands for prepared frozen or refrigerated foods and industry's response to consumer demands Kwak,T.K.;Lee,K.A.;Lyu,E.S.
  2. Korean J Dietary Culture v.12 The survey of housewives's preception for the development of refrigerated convenience foods for Koreans Kwak,T.K.;Lee,K.E.;Park,H.W.;Ryu,K.;Hong,W.S.;Choi,E.J.;Jang,H.J.;Kim,S.H.
  3. J Am Diet Assoc v.89 Comparison of conventional, cook-chill, and cook-freeze foodservice system Greahouse,K.R.;Gregoire,M.B.;Spears,M.C.
  4. Foodservice organizations: a managerial and systems approach (4th ed.) Spears,M.C.
  5. The Consultants v.33 CPU and receptors: partners to success Pi,C.M.L.
  6. Food Management v.32 Healthcare re-visits the commissary concept Schuster,K.
  7. Principles of modified-atmosphere and sous vide product packaging Sous vide: past, present, and future Bailey,J.D.;Farber,J.M.(eds.);Dodds,K.L.(eds.)
  8. J Food Sci Technol v.35 The sensory quality of chicken and potato products prepared using cook-chill and sousvide methods Church,I.J.;Parsons,A.L. https://doi.org/10.1046/j.1365-2621.2000.00361.x
  9. Principles and application of sous vide processed foods, in sous vide and cook-chill processing for the industry Creed,P.G.;Reeve,W.;Ghazala,S.(ed.)
  10. Int J Food Sci Technol v.30 Firmness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for 'sous vide' and catering preparing preparation Varoquaux,P.;Offant,P.;Varoquaux,F.
  11. Sensory and nutritional aspects of sous vide processed foods, in sous vide and cook-chill processing for the food industry Creed,P.G.;Ghazala,S.(ed.)
  12. J Food Sci v.38 A comparison of chilled-holding versus frozen storage on quality and wholesomeness of some prepared foods Kossovitsas,C.;Navab,M.;Chang,C.M.;Livingston,G.E. https://doi.org/10.1111/j.1365-2621.1973.tb02105.x
  13. J Food Sci v.45 Hospital ready-prepared type foodservice system: time and temperature conditions, sensory and microbiological quality of scrambled eggs Cremer,M.L.;Chipley,J.R. https://doi.org/10.1111/j.1365-2621.1980.tb06569.x
  14. J Food Sci v.47 Cook/chill food service systems with conduction, convection and microwave reheat subsystems, nutrient retention in beef loaf, potatoes ad peas Dahl,C.A.;Chen,J.J.;Hung,P.D. https://doi.org/10.1111/j.1365-2621.1982.tb07625.x
  15. J Food Sci v.48 Sensory quality of spaghetti with meat sauce after varying holding treatments and heating in institutional microwave and convection ovens Cremer,M.L. https://doi.org/10.1111/j.1365-2621.1983.tb05035.x
  16. J Korean Soc Food Sci Nutr v.30 Dietitians' perception on usage of cook/chill vegetables in institution foodservice Lyu,E.S.;Lee,D.S.
  17. Korean J Soc Food Sci v.13 The assessment of food procurement practices in elementary school foodservice located in Kyungkido Yoo,Y.J.;Youn,S.J.
  18. Korean J Soc Food Sci v.13 Changes in sensory and physical characteristics of wanjajeon during chill storage for hospital cook/chill foodservice system Kim,H.Y.;Lim,Y.L.;Kim,W.J.
  19. Korean J Soc Food Sci v.13 The development of HACCP-based standardized recipe and the quality assessment of cook/chilled soy sauce glazed mackerel Kwak,T.K.;Lee,K.E.;Park,H.W.;Ryu,K.;Hong,W.S.;Choi,E.J.;Jang,H.J.;Kim,S.H.
  20. Korean J Soc Food Sci v.16 A study on the development of standardized recipe and the microbiological assessment and sensory evaluation of various soups for steam convection oven and cook/chill system for kindergarten foodservice operations(for the focus on miyuck-gook, soup of beef and radish and chige of beef and soybean paste) Kang,H.J.;Kim,E.H.
  21. Korean J Soc Food Sci v.14 A study on the development of standardized recipe and the microbiological assessment and sensory evaluation of Korean traditional starch foods for steam convection oven and cook/chill system for kindergarten foodservice operations Kang,H.J.;Kim,K.J.;Kim,E.H.
  22. Sous Vide and Cookchill Processing for the Food Industry Microbical factors affecting the safety of minimmally processed chilled foods Betts,G.D.;Ghazala,S.(ed.)
  23. Official methods of analysis (13th ed.) AOAC
  24. User's Guide Statistical Package for the Social Sciences based 8.0 windows SPSS
  25. Introductory Foods (9th ed.) Bennion,M.
  26. Dankook University Faculty Research Papers v.32 Changes of the vitamin B₁,B₂,C and mineral content of daily vegetables by cooking methods in quantity food preparation Jang,M.S.;Seo,M.J.;Kim,N.Y.
  27. J Korean Diet Assoc v.4 Microbiological quality and change in vitamin C contents of vegetables prepared at industrial foodservice institutional in Kumi Kim,G.R.;Jang,M.S.
  28. J Korean Home Econ Assoc v.31 Analysis of ascorbic and contents in raw, processed, and cooked foods by HPLC Kye,S.H.;Lee,J.D.;Paik,H.Y.
  29. Korean J Dietary Culture v.13 A study on total vitamin C content changes in process of food products flow and holding time of cooked soybean sprouts and vegetables salads in food service operations Kim,H.Y.
  30. Korean J Dietary Culture v.14 A study on the changes in physico-chemical properties of vegetables by Korean traditional cooking methods Ahn,M.S.
  31. Cook-chill Catering: Technology and Management Light,J.;Walker,A.

Cited by

  1. Cook-Chill System을 이용한 편육의 녹차추출물 첨가에 따른 품질 평가 (I) vol.34, pp.2, 2004, https://doi.org/10.3746/jkfn.2005.34.2.285