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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Physicochemical Changes of Wanja-jeon during Cold Storage for Hospital Cook/Chill Foodservice System

병원의 냉장저장급식제도를 위해 조리된 완자전의 냉장저장 중 이화학적 성분변화

  • 임양이 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 강태수 (강원도 농촌진흥원 식물환경과)
  • Published : 1997.12.01
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Abstract

To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls)was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7$^{\circ}C$ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7$^{\circ}C$. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7$^{\circ}C$ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2mg%, immediately after cooking, to 14.1~14.2mg%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.

Keywords

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