• Journal of Environmental Health Sciences
• /
• v.28 no.2
• /
• pp.161-171
• /
• 2002

The number of food establishments selling raw and convenience foods are increasing in Korea, and people enjoy purchasing and eating foods at these shops. However, there are only a few reports on the temperature control of the refrigerators and freezers at retail food shops. This study was performed to investigate the temperature control of refrigerators and freezers in retail food shops in Daegu. The survey was carried out from July 20 to August 30 in 2001. The trained surveyors visited the twenty retail food shops (four department stores, eight marts/supermarkets and eight convenience stores) in the 8 major areas of Daegu and inspected the temperature control of 48 refrigerators for dairy products, fruits & vegetables, and rolled rice & sandwiches, and 52 freezers for ice cream & sherbet, frozen food, and frozen fish. The percentage of the refrigerators, and freezers with unsafe temperatures higher than the recommended safe temperature (10℃ for refrigerators, and -18℃ for freezers) was 42%; 45.8% in refrigerators; 38.5% in freezers. On an average, the bigger the size of the shop, the better than the other freezers. On the other hand, the temperature control of refrigerator for fruits & vegetables was the worst because they were usually open. Actual temperatures in the refrigerators and freezers were found to be significantly higher than the reading on the thermometers attached to the refrigerators and freezers(p<0.05). These results indicate that temperature control of refrigerators and freezers at retail food shops should be monitored several times each day, and should have strict inspection. There should be more detailed legal standard and specification for temperature control of refrigerators and freezers at retail food shops to prevent foodborne illness from unsafely stored food.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.12 no.2
• /
• pp.62-65
• /
• 1983

As a new practical method for preserving freshness of fish, partially frozen storage has been reported to be useful in terms of K-value, TBA value, sensory evaluation etc. In order to develop a storage procedure to be used in place of cooled or frozen storage for the preservation of precooked fish food, partial freezing for up to two to three weeks was examined using baked mackerel. The criteria for evaluation were made according to the changes in volatile basic nitrogen (VBN), thiobarbituric acid (TBA) value, viable bacterial number, pH, color difference and sensory evaluation in fish muscle. The changes in TBA value of baked muscle during storage at $-3^{\circ}C$ differed slightly from those obserbed during cooled ($5^{\circ}C$) and frozen storage ($-20^{\circ}C$). Partial frozen storage ($-3^{\circ}C$) was effective in prolong an induction period of lipid oxidation during early storage. VBN of baked muscle tends to increase slowly while pH value was decrease during storage and there was no observed significant differences among three different storage condition. Viable bacterial number of the baked mackerel muscle stored at $-3^{\circ}C$ showed significantly less than that stored at $5^{\circ}C$, and similar to that stored at $-20^{\circ}C$ (the levels of $10^2/g$). Judging from the results of sensory evaluation and experimental data, partial frozen storage at $-3^{\circ}C$ seems to be effective as means of short-period preserving baked mackerel.

• Korean Journal of Food Science and Technology
• /
• v.14 no.4
• /
• pp.324-329
• /
• 1982

Processing conditions of fish steaks and the effect of soybean protein on quality during frozen storage were investigated. Added to the fish meat were 1.0% of table salt, 0.5% of sodium bicarbonate, 0.2% of polyphosphate, 0.2% of monosodium glutamate, 2.0% of sugar, 0.2% of red pepper powder, 0.2% of white pepper powder, 0.2% of garlic powder and 0.2% of nutmeg. The mixture was minced with stone mortar and then stored at $-3^{\circ}\;to\;-5^{\circ}C$ for two days prior to frozen storage. The beneficial effects of adding soybean protein(5%) to the fish steaks were the control of color change, free drip, oxidative rancidity and in texture that exhibited the improvement of quality. The quality of frozen mackerel steaks, by sensory evaluation, was not inferior to that of hamburger on the market.

• Food Science of Animal Resources
• /
• v.34 no.1
• /
• pp.115-121
• /
• 2014

This study explored the effects of water or brine (2% NaCl, w/v) immersion thawing combined with ultrasound treatment (40 kHz, 150 W) on the quality characteristics of pork. Ultrasound treatment of pork was conducted in two cold media (at $4^{\circ}C$), water and 2% (w/v) brine, respectively. Because the ultrasound treatment caused temperature increase in the media from $4^{\circ}C$ to $16^{\circ}C$, the qualities of pork thawed by ultrasound were compared with those thawed by immersion either in water or brine where the temperature was being maintained at either $4^{\circ}C$ (low temperature control) or $17^{\circ}C$ (high temperature control). The ultrasound treatment resulted in rapid thawing of pork where the thawing rate was similar to those thawed in the $17^{\circ}C$ media. For quality characteristics, ultrasound-treated pork in brine had an advantage of less cooking losses when comparing to the control. In particular, ultrasound treatment in brine exhibited the lowest shear force (or highest tenderness) among the freezing/thawing treatments. Although the ultrasound processing in brine caused discoloration of the pork, this thawing technique had potential to be applied as a commercial thawing technology for frozen foods.

• Korean Journal of Human Ecology
• /
• v.10 no.2
• /
• pp.77-87
• /
• 2007

This research investigated the eating out and snack intakes situation of five hundred eighty five $5^{th}\;and\;6^{th}$ graders living in the city and rural parts of Jeonbuk province. The results of this study are as followed: Nuclear families in urban area and rural community are 84.5% and 64.7% respectively. On the other hand, extended families are 7.9% in urban area and 18% in rural communities. Out of all the households, 34.3% (urban: 37.2%, rural community: 31.5%) answered they like to eat out. Over 50.3% preferred eating Korean style food and the reason was 'the taste': urban (71.4%) and rural community (67.8%). People living in urban communities seemed to eat out more frequently than rural places and $3{\sim}4$ times a month was the average. Usually people seemed to eat out during the weekends and in the evening time 84.3% (after 7:00 p.m.). Based on each family's living standard, people answered 'we hardly ever eat out' for those in the lower class (59.1%), the middle class said once or twice a week (47.1%), and the upper class (35.7%). It was obvious that people in the middle and upper class tend to eat out more frequently than those in the lower class. The most common period of time which snacks were taken was after school (38.5%), on the way back from educational institute (35.0%) and the choices of snacks which they purchased were frozen sweets (56.4%)chips & cookies (25.2%) beverages (9.9%) Fast foods (4.6%) and fried foods (3.9%) in order. Urban children seem to eat more frozen sweets and rural children ate more chips & cookies. Also, amount of snacks between meals showed a higher percentage to those who had more pocket money, The type of snacks were fruits (37.1%) chips and cookies et cetera (19.2%) instant foods (12.8%) dairy products (11.1%) confectionary (10.3%) fried foods (5.1%) in order. The result shows that urban children eat out more frequently than those in rural areas, Eating around 7:00 p.m. was most common and the middle and upper class tend to eat out more frequently than those in the lower class, Also, snacks were most often bought before and after school. After 10:00 p.m frozen goods and chips were the most preferred choice. Specially, the reason for eating fast foods was because of the pleasing taste. From this study, it is clear that eating out and having snacks became pervasive into our lives in both urban and rural areas. Hereafter, an appropriate eating habit should be correctly educated to elementary students by spoken words and textbooks in a curriculum. In reality, snacks are classified as being the leading factor of obesity. Therefore more products containing balanced nutrition should newly develop rather than snacks with high fat content.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.3
• /
• pp.379-389
• /
• 2008

This study was conducted to assess the microbiological quality of raw and cooked foods served in the elementary school food service. Raw and cooked food samples were collected from 11 selected elementary schools in both June to July and September to October of 2005. Petrifilm plates were used to determine (in duplicate) total aerobic colony counts (PAC), Enterobacteriaceae (PE), coliform counts (PCC), and E. coli counts (PEC). Heavy contamination of Enterobacteriaceae (from 0.08 to 7.40 log CFU/g) and total coliform (0.50 to 6.52 log CFU/g) were observed in raw materials and cooked foods. Escherichia coli (E. coli) were detected in the sample of currant tomato (3.70 log CFU/g), sesame leaf (3.59 log CFU/g), dropwort (0.20 log CFU/g), crown daisy (3.15 log CFU/g), parsley (3.00 log CFU/g), peeled green onion (1.74 log CFU/g), frozen pork (0.65 log CFU/g), frozen beef (0.20 or 1.50 log CFU/g), chicken (1.78 log CFU/g), and young radish leaf seasoned with soybean paste (1.24 log CFU/g). Multiplex PCR system was used to determine the food-borne pathogens: Salmonella spp., Bacillus cereus (B. cereus), E. coli O157:H7, Staphylococcus aureus, Listeria monocytogenes (L. monocytogenes), Vibrio parahaemolyticus, Campylobacter jejuni (C. jejuni), Shigella spp., B. cereus was detected in 19 samples of raw materials and 8 samples of cooked foods. With regard to quantitative analysis, B. cereus counts exceeded 5.46, 3.48 and 1.79 log CFU/g in sesame leaf, peeled green onion and seasoned mungbean jelly, respectively. E. coli O157:H7 was detected on 2 samples of frozen beefs, and its biochemical characteristics of one beef sample was confirmed with API 20E kit (93.7%). L. monocytogenes was detected in fried rice paper dumpling, but the presumptive colonies were not detected onto the conventional plate. C. jejuni was detected in peeled & washed onion.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.4
• /
• pp.259-268
• /
• 2000

The purpose of this study was to describe the levels of market goods substitution of housework and find out the determinants on it in the domain of food among married female home-based workers. The data were collected from 169 married female home-based workers in Pusan and Kyungnam province, by self-administered questionnaires. Frequencies, percentiles, Cronbach's alpha, Pearson's correlations, and multiple regression were used to analyze the data. In the convenience foods, frozen foods had the highest substitution level, whereas prepared stew had the lowest. The substitution level of Korean traditional storage foods was the middle. And in dining-out service, the substitution level was mostly high: the level of delivery service was higher than that of dining-out. Compared to the previous research, these results showed that market goods substitution tended to increase, and its level in the domain of food will promote continually over time. The variables affecting the substitution level of convenience food were the number of family members, occupation, the existence of elderly/disabled person in the family, sex-role attitude, and weekly hours at home-based work. The substitution level of Korean traditional storage foods was influenced by sex-role attitude, occupation, education, monthly household income, and the existence of elderly/disabled person in the family. The significant variables affecting the substitution level of dining-out service were weekly hours at home-based work, the number of family members, occupation, monthly household income, education, and sex-role attitude.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.6
• /
• pp.734-743
• /
• 2012

High sodium consumption is a significant nutrition problem in South Korea; however, few studies have examined the awareness and practice of dietitians with respect to low sodium diet in schools. In this study, we collected data from 211 dietitians in 2012. Most respondents indicated that sodium reduction was important in school meals (very important 40.5%, somewhat important 55.6%); however, they rarely checked the sodium content in the nutrition labels of processed foods (never/rarely 74.2%, sometimes 18.7%, always/often 7.2%). The main reason for not checking the sodium content was 'no nutrition table on some processed foods' (38.5%). The most important barrier to sodium reduction in school meals was overcoming the negative taste of students related to a reduced-sodium diet (70.4%). The most frequently used processed foods were processed meat (e.g. ham, bacon) (48.3%), frozen dumplings and noodles (33.8%), and sausage and dressing (14.5%) in school meals. The proportion of dietitians who used processed food ${\geq}$ 2 times per week for the school menu was 72.2% in high school, 28.4% in middle school and 12.4% in elementary school (p<0.05). Upon ranking of the importance of nutrients in school menus, calories received the highest score (4.35 points), followed by macronutrient ratios (4.30), calcium (4.06), iron (3.44) and sodium (3.20). Although most dietitians recognized that sodium reduction was important in school menu planning, they had poor dietary practices. It is suggested that we educate dietitians as well as students about the importance and practice of a reduced sodium diet. Furthermore, it is critical to develop diverse low sodium recipes and have a required nutrition labeling system for all processed foods. Overall, the results of this study could serve as a guide to planning effective nutrition programs to reduce sodium consumption in school feeding programs.

• Korean Journal of Food Science and Technology
• /
• v.25 no.1
• /
• pp.33-38
• /
• 1993

In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% maleic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at $-18^{\circ}C$ for 6 month was good for appearance, taste and texture as summer commodity. Vitamin C content of frozen Kumquats was 74.94 mg/100g, and its content was decreased slightly during fronzen storage. Hardness on Kumquats jam was lowered from 1,294 to 355 g-force as the ratio of Kumquats juice content was increased, but the changes of other texture parameter were not so large. Kumquats jam contained $40{\sim}60%$ orange juice was evaluated as superior to orange jam for panelists.

• Korean journal of food and cookery science
• /
• v.9 no.1
• /
• pp.1-6
• /
• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.