• 한국학교ㆍ지역보건교육학회지
• /
• 제12권1호
• /
• pp.59-70
• /
• 2011

Methods: This study was performed to estimate the use of frozen convenience food in middle schools located in the Daegu district. Objectives: These schools have directly managed school meal services. The subjects for this study were 145 students and 66 dieticians. The study involved a survey on food preference and quantity satisfaction of the students and the frequency of use of frozen convenience food in the daily menu. Results: As the result, 50.0% of the students were not satisfied with the meat and poultry quantity from school meals(felt small), and 25.0% of students were not satisfied with vegetables(felt much). The majority of students (50.7%) who were not satisfied with vegetables said they were dissatisfied with the school food because of the taste. On the other hand, 36.6% said they were dissatisfied because they dislike vegetables in general. As for the use and frequency rate of frozen convenience food, the survey results were revealed in the order of dumpling 58.3% > processed meat 50.0% > chicken 50.0% > frozen marine food 40.4% > cuttlefish 30.3% > miscellaneous 26.3% > vegetable & potatoes 14.4%. It was found that many schools employing more than five workers did not use flour-based frozen foods in their menu. As for the use of the frozen processed food, many schools which had an average food cost of more than 1,700 Won were found to use frozen foods more than once a month. In addition, chicken was not used often at the schools whose average food cost was less than 1,500 Won while many schools, whose average food items cost was more than 1,500 Won, incorporated chicken into the menu once a month. Processed flour food [hot dog] was used often by schools whose average food cost was between 1,500 Won and 1,600 Won. As for the actual conditions of using frozen convenience food, there was a significant difference in the use of chicken in relation with the number of food service recipients. As a result, the use of frozen convenience food has been shown to be related with food cost, number of food preparers, and the number of school students.

• 한국식품위생안전성학회지
• /
• 제32권2호
• /
• pp.107-113
• /
• 2017

본 연구는 전북권내 냉장 냉동식품 유통차량을 대상으로 온도관리에 대한 현황을 파악하고자 중소기업 2곳과 대기업 5곳의 운송차량 총 8대를 대상으로 온도현황을 조사하였다. 냉장 냉동식품 유통차량의 실제공간상의 온도분포 조사결과, 참여 중소기업의 냉장차량과 냉동차량 평균 온도는 각각 $8.35{\pm}5.72^{\circ}C$, $-3.45{\pm}16.88^{\circ}C$이었고, 대기업의 냉장차량과 냉동차량 평균온도는 각각 $3.92{\pm}1.44^{\circ}C$, $-15.38{\pm}2.98^{\circ}C$로 중소기업 보다는 낮은 온도로 운영되는 것으로 나타났다. 냉장식품 적재함의 공간위치별 온도 차이는 평균적으로 $2.40^{\circ}C{\pm}1.45^{\circ}C$, 냉동식품 적재함은 $2.37^{\circ}C{\pm}2.52^{\circ}C$의 차이가 나타났지만 공간위치별 냉장, 냉동온도 모두 통계적으로 유의하지 않았다(p > 0.05). 냉장 냉동식품 하역에 따른 유통차량 문 개 폐 전 후의 식품 표면온도는 냉장식품의 경우 열린 직후 평균 $2.17{\pm}1.90^{\circ}C$에서 닫힌 직후 $2.72{\pm}2.36^{\circ}C$로 약 $0.55^{\circ}C$ 상승하였으며, 냉동 식품은 열린 직후 $-18.58{\pm}3.66^{\circ}C$에서 닫힌 직후 $-17.76{\pm}4.15^{\circ}C$로 약 $1.18^{\circ}C$의 온도 상승이 나타났다. 본 연구결과 냉장 냉동식품 유통차량의 공간위치별, 이동 시간별, 그리고 유통차량 문의 개 폐에 따라 다양한 온도변화가 나타날 수 있음이 확인되었다. 따라서 유통 및 이동과정 중 온도변화를 실시간으로 확인할 수 있는 온도이력(Time-Temperature History) 추적시스템 도입에 대한 현장 적용 연구가 수행되어야 할 것으로 생각된다.

• Food Science and Biotechnology
• /
• 제17권1호
• /
• pp.102-105
• /
• 2008

The freezing patterns of commercial frozen foods were characterized by using proton nuclear magnetic resonance ($^1H$ NMR) relaxometry and differential scanning calorimetry (DSC). The liquid-like components like unfrozen water were investigated as a function of temperature (10 to $-40^{\circ}C$) and then compared with the unfrozen water content measured by DSC. The formation of ice crystals and the reduction of water in the foods during freezing were readily observed as a loss of the NMR signal intensity. The proton NMR relaxation measurement showed that the decreasing pattern of the liquid-like components varied depending on the samples even though they exhibited the same onset temperature of ice formation at around $0^{\circ}C$. When compared with the unfrozen water content obtained by the DSC, the NMR and DSC results could be closely correlated at the temperature above $-20^{\circ}C$. However, the distinct divergence in the values between 2 methods was observed with further decreasing temperatures probably due to the solid glass formation which was not detected by DSC.

• 한국식품조리과학회지
• /
• 제19권3호
• /
• pp.374-389
• /
• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Journal of Nutrition and Health
• /
• 제18권1호
• /
• pp.55-62
• /
• 1985

The storage stability of the developed Formula of infant foods was investigated. The results are summarized as follows : When formula A and B were stored at room temperature and refrigeration temperature, there was no remarkable changes in consistency. In frozen state, formula A showed more stability in consistency than formula B and formula A could be stored for 6 months without problems due to retrogradation of starch. The heat treatment of both A and B resulted in the increase of a-value, while L-and b-value showed no such change. But from the 4th month at room temperature, and 5th to 6th month at refrigeration appeared an increase in a -value, hence the browning reaction, while frozen samples did not show noticeable changes in surface color. The heat treatment also caused an increase in POV on both formula. The extent of changes in POV during storage varied with storage temperatures and samples.

• 한국식품위생안전성학회지
• /
• 제25권2호
• /
• pp.122-128
• /
• 2010

2009년 4월부터 12월까지 서울시 보건환경연구원 미생물 관리팀에 의뢰된 냉동식품 100건을 대상으로 일반세균수, 대장균군수, 대장균과 장구균의 오염도를 조사였으며, 분리된 장구균을 대상으로 하여 항생제 감수성 검사를 실시하였다. 일반세균수는 평균 검출량이 $4.3{\times}10^4CFU/g$ 이고 대장균군수는 평균 검출량이 $4.3{\times}10^3CFU/g$ 이고 대장균은 100건 모두에서 불검출되어 0.0%의 검출률을 보였다. 100건의 검체 중 총 22건에서 장구균이 분리되었으며 이 가운데 12주는 E. faecium, 7주는 E. faecalis, 2주는 E. gallinarum, 1주는 E. hirae이었다. 분리균주의 항생제 내성률을 검사 한 결과, 내성을 나타내는 항생제들은 erythroycin, rifampin, teracycline ciprofloxacin, chlorampenicol, penicillin이며, vancomycin, ampicillin, gentamicin, strepomycin, linezolid에 대해서는 모두 감수성이었다. 또 22건의 분리 균주 중에서 2종 이상의 항생제에 다제 내성을 나타낸 균주가 15주나 되며 가장 많은 형태로는 6균주의 장구균에서 나타난 E-RA에 대한 것이었다.

• 한국가정과학회지
• /
• 제10권2호
• /
• pp.63-75
• /
• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.

• 한국식생활문화학회지
• /
• 제26권4호
• /
• pp.364-373
• /
• 2011

The purpose of this study was to investigate the body composition, biochemical parameters, and consumption of convenience foods according to ${\beta}$-3 adrenergic receptor polymorphism in university students. A survey was conducted on a total of 486 students - 189 males and 297 females. Based on a self-reporting method, questionnaires were administered for over 20 minutes, and ${\beta}$-3 adrenergic receptor and blood samples were also analyzed. The genotype frequencies of ${\beta}$-3 adrenergic receptor polymorphism were Trp/Trp homozygote (73.0%) and Trp/Arg heterozygote (27.0%) in male students. For the female students, the distribution of genotypes was Trp/Trp (71.0%) and Trp/Arg (29.0%). There were no differences according to biochemical parameters (ALT, cholesterol, triglyceride, HDL-cholesterol, LDL-cholesterol, and hemoglobin) or body composition. Males with TT genotype frequently ate Ramyon (2.40${\pm}$0.52), Cup Ramyon (2.37${\pm}$0.39), Kimchi (2.23${\pm}$0.61), and frozen meat (2.00${\pm}$0.44), whereas males with TA genotype ate Fries (frozen food) (1.90${\pm}$0.79), Smoked meat (1.67${\pm}$0.81), and Canned fruit (1.64${\pm}$0.81). Females with TT genotype frequently ate Frozen fries (2.21${\pm}$0.35), Kimbab (2.12${\pm}$0.44), and Ramyon (1.85${\pm}$0.40), whereas females with TA genotype frequently ate Kimchi (1.73${\pm}$0.98), Fries (frozen food) (1.46${\pm}$0.26), and Cup Ramyon (1.30${\pm}$0.34). When questioned about satisfaction about body shape, 22.8 and 60.8% of those with TT genotype answered that they were 'satisfied' or needed to 'lose weight', respectively, whereas 18.0 and 63.9% of those with TA genotype answered that they were 'satisfied' or needed to 'lose weight', respectively. In conclusion, this study found no significant effects in terms of ${\beta}$-3 adrenergic receptor polymorphism, which suggests that health-promoting education needs to be developed so that university students appropriately recognize their bodies and control their weight in desirable ways. Therefore, it is necessary to educate individuals with TT genotype how to buy reasonable foods by understanding the interrelationship between convenience foods and health care and by checking the nutrition index labels on convenience foods. Thus, it is recommended that a health-promoting program be developed for the promotion of healthy lifestyles.

• 한국식품과학회지
• /
• 제32권6호
• /
• pp.1336-1340
• /
• 2000

서울등 5개지역에서 수거한 냉동식품 624건을 대상으로 Y. enterocolitica를 분리하였다. 분리대상 식품군 중 해산물가공품중에서 Y. enterocolitica의 분리율(9.1%)이 가장 높았고, 다음으로 식육가공품(7.7%), 만두류(3.5%), 기타 냉동식품(3.4%)의 순이었으며 냉동피자류(1.7%)는 분리율이 가장 낮았다. 그리고 상반기와 하반기의 분리율이 차이를 보였는데 각각 1.6%와 9.6%로 하반기가 상반기에 비하여 분리율이 6배가 높았다. 냉동식품에서 분리된 Y. enterocolitica 균주는 모두 35개(5.6%)였고, 분리균주의 serotype은 O:5(9균주)와 O:1,2(1균주)이었다. 이외의 나머지 25개 균주는 본 연구에서 사용한 항혈청에 응집반응을 보이지 않아 혈청형을 typing할 수 없었다. 그리고 이들 균주를 biotype한 결과 모두 비병원성인 biotype 1A이었으며 중합효소연쇄반응(PCR)으로 확인 결과 또한 모두 비병원성으로 판명되었다.

• 월간포장계
• /
• 통권341호
• /
• pp.53-65
• /
• 2021