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Evaluation of the Storage Characteristics of Korean Soups for the Utilization of the Ready-Prepared Foodservice System  

Han Kyung-Soo (Department of Culinary Management, College of Tourism, Kyonggi University)
Lee Eun-Jung (Department of Culinary Management, College of Tourism, Kyonggi University)
Hong Sang-Pil (Korea Food Research Institute)
Publication Information
Korean journal of food and cookery science / v.21, no.4, 2005 , pp. 406-415 More about this Journal
Abstract
To evaluate the storage characteristics of Korean soups for the utilization of the Ready-Prepared Foodservice System, Yukkaejang(spicy beef and vegetable soup), Sagol-woogeojitang (bone soup with young cabbage), Kalbitang(beef short-ribs soup) and Seolleongtang(beef and bone soup) were prepared and their physico-chemical characteristics were investigated according to storage time and temperature$(4^{\circ}\;to\;20^{\circ}C)$ through analysis of pH, TBA values, Hunter color values, microbial counts, and sensory evaluation. No significant difference in pH was shown among the 4 kinds of soup while TBA values were significantly increased with storage time and temperature. Hunter color values(L, a and b values) of the Korean soups were significantly increased except Yukkaejang. In the sensory evaluation, appearance, color, flavor, taste, texture and overall acceptability of the soups decreased significantly with increasing storage time and temperature. Through correlation analysis between quality factors of treatments stored at $4^{\circ}$, the overall acceptability in Yukkaejang and Seolleongtang showed significant positive correlation with appearance, color, flavor and texture. The evaluated shelf-life of all four Korean soups was within 3 days at $10^{\circ}$, suggesting that Korean soups are applicable to ready-prepared foodservice system.
Keywords
ready-prepared foodservice system; shelf-life; Korean soups; yukkaejang; sagol-woogeojitang; kalbitang; seolleongtang;
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Times Cited By KSCI : 2  (Citation Analysis)
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