급식외식위생학회지 (Journal of the FoodService Safety)

한국급식외식위생학회 (The Korean Society of Food Service Sanitation)
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냉장 중 품질변화 측정 지표 개발을 위한 냉장고 형태별(개방형 및 도어형) 저장 중 주요 냉장 식품의 품질변화 측정

Comparative Assessment of Quality Changes in Refrigerated Foods Stored in Open-type and Door-type Refrigerators: Towards Developing Quality Indicators

  • 장아라 (중앙대학교 생명공학대학 식품영양학과) ;
  • 송현지 (중앙대학교 생명공학대학 식품영양학과) ;
  • 정현우 (중앙대학교 생명공학대학 식품영양학과) ;
  • 추의진 (중앙대학교 생명공학대학 식품영양학과) ;
  • 이선영 (중앙대학교 생명공학대학 식품영양학과)
  • A-Ra Jang (Department of Food and Nutrition, Chung-Ang University) ;
  • Hyunji Song (Department of Food and Nutrition, Chung-Ang University) ;
  • Hyunwoo Joung (Department of Food and Nutrition, Chung-Ang University) ;
  • Euijin Choo (Department of Food and Nutrition, Chung-Ang University) ;
  • Sun-Young Lee (Department of Food and Nutrition, Chung-Ang University)
  • 투고 : 2023.05.30
  • 심사 : 2023.06.27
  • 발행 : 2023.06.30
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초록

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

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과제정보

본 연구는 2022년 식품의약품안전처 '냉장식품의 품질변화에 관한 연구'의 지원으로 수행되었으며, 이에 감사드립니다.

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