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Studies on Holding Methods for Quality Assurance of Salads Served at Foodservice Institutions  

김혜영 (성신여자대학교 식품영양학과)
고성희 (성신여자대학교 식품영양학과)
Publication Information
Korean journal of food and cookery science / v.20, no.2, 2004 , pp. 211-218 More about this Journal
Abstract
The issue of safety and quality of cooked food served at foodservice institutions has brought more attention to food scientists because the foodservice system is growing and becoming more popular in Korea. In order to control the quality and safety of cooked foods, the production and holding methods of foods should be carefully studied and the implications considered by the foodservice industry. Therefore, studies on microbiological, nutritional, physicochemical and sensory quality are essential in this area. The purpose of the present study was to evaluate the chemical and microbial qualities of salads during holding. Several holding temperatures in the range of 5∼26$^{\circ}C$ were used for holding. Chicken salad and ham ＆ cucumber salad exceeded the standard after 30min of room temperature holding after preparation. Quality deterioration increased at higher holding temperatures, which suggested that refrigerator holding is the most desirable.
Keywords
Foodservice institution; Holding methods; Salad; Microbial qualities;
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