• Title/Summary/Keyword: Chill days

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Changes in the Microbial Qualites and Sensory Characteristics of Boiled Potatoes and Imitation Crab Sticks in Soy Sauce as Prepared by the Cook-Chill System and Sous Vide Cook-Chill System (Cook-chill System과 Sous vide Cook-chill System으로 생산된 감자게맛살 조림의 저장기간에 따른 미생물학적 품질과 관능특성의 변화(1))

  • Kim, Heh-Young;Song, Sun-Mi
    • Korean journal of food and cookery science
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    • v.23 no.2 s.98
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    • pp.252-260
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    • 2007
  • This study was performed to provide basic data for the operation of the sous vide cook-chill system(SVCC) by comparing and evaluating the quality of SVCC prepared foods to those prepared using the cook-chill system(CC). Foremost, the microbial risk was less and the food quality excellent when SVCC was used compared to CC, where changes in pH, Aw and moisture loss were less with SVCC. The CC and SVCC Aw value were 0.93 and 0.92 and 0.92 and 0.95 at 0 days and 15 days, respectively. Secondly, the microbial quality by storage days was relatively high with SVCC. The CC and SVCC viable cell and coliform counts were 4.43 and 4.37 LogCFU/g, and 4.53 and 3.60 LogCFU/g, respectively, by 15 days. Also, after reheating, the viable cell and coliform counts satisfide the standards applied in processed food(5.0 and 2.0 LogCFU/g respectively). Lastly, the sensory scores for SVCC were higher than those for CC. Thus, microbial and sensory qualities by days of storage were acceptable and overall quality satisfaction was better for SVCC than CC.

Changes in the Microbial Qualities and Sensory Characteristics of Boiled Quail Egg and Fish Paste in Soy Sauce as Prepared with the Cook-Chill System and Sous Vide Cook-Chill System (Cook-Chill System과 Sous vide Cook-Chill System으로 생산된 메추리알 어묵조림의 저장기간에 따른 미생물적 품질 및 관능특성의 변화(2))

  • Song, Sun-Mi;Kim, Heh-Young;Ko, Sung-Hee
    • Korean journal of food and cookery science
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    • v.23 no.2 s.98
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    • pp.261-269
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    • 2007
  • This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Bulkogis for Steam Convection Oven and Cook/Chill System for Kindergarten Foodservice Operations (유치원 급식에 적용하기 위한 불고기류의 Steam Convection Oven 및 Cook/Chill System용 레시피 개발 및 미생물적, 관능적 품질 평가에 대한 연구)

  • 강현주;김경자;김은희
    • Korean journal of food and cookery science
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    • v.14 no.4
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    • pp.358-366
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    • 1998
  • To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Various Bulkogis were selected as menu items. The followings are summary of the results: 1. Standard recipes to produce Various Bulkogis(Broiled Sliced Meat with Sauce) for cook/chill system have been developed. 2. The microbial quality of Various Bulkogis during 10 days chilled storage was very good. And in this experiment, the stability of storage of standard recipes of Various Bulkogis at cook/chill system was proved for 10 days. 3. All of the items of sensory evaluation of Bulkogis has no significance between the first day and the third day of storage, except the color of Pork Bulkogi (P<0.05).

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Assessment of Sensory and Safety Evaluation of Cook/Chill Pajeon (Cook-chill 파전의 관능성 및 안전성 평가)

  • Lyu, Eun-Soon;Jeong, Dong-Kwan
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.34 no.5
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    • pp.674-680
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    • 2005
  • The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p<0.01) higher score in taste than the ones reheated in a convection oven and microwave oven. The reheated cook/chill Pajeon had a significantly (p<0.01) lower score in flavor than the freshed cooked one. Regardless of the reheating methods, sensory scores in texture of the Pajeon reheated at $v$ for 1 day were not different from that of fresh cooked one. However, the scores of the reheated ones in a convection oven and in a microwave oven decreased with storage time up to 5 days at $3^{\circ}C$. On the other hand, the Pajeon reheated in the frying pan, even after 3 days' storage at $3^{\circ}C$, was not found to be inferior to the freshed cook one in every quality attributes except flavor. Therefore, the reheating treatment in frying pan may be superior to those in a convection oven and a microwave oven. The safety of Pajeon was also evaluated by measuring total count, coliform count, psychrotrophic count, acid value and peroxide value during 5 days of storage periods at $4^{\circ}C$. Total counts of Pajeon was ranged from not detectable to $5.2\times10^2$ CFU/g. The coliform and psychrotroph were not detected at all experiments. The acid values were ranged from 1.90 to 4.03 mg of KOH/g of fat until 5 days at $4^{\circ}C$. And the peroxide values were ranged from 3.63 to 12.50 meq of peroxide/kg of fat until 5 days of storage period. Therefore, these results demonstrated that Pajeon is microbiologically and chemically safe during 5 days of storage period at refligeration temperature.

A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Korean Traditional Starch Foods for Steam Convection Oven and Cook/Chill System for Kindergarten Foodservice Operations (유치원 급식에 적용하기 위한 한국의 전통적인 전분류 음식의 Steam Convection Oven 및 Cook/Chill System용 레시피 개발 및 미생물적, 관능적 품질 평가에 대한 연구)

  • 강현주;김경자;김은희
    • Korean journal of food and cookery science
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    • v.14 no.4
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    • pp.348-357
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    • 1998
  • To meet the demand for high quality of foods with the expanded implementation of foodservice into kindergarten, and to make the efficient use of resources, the necessity of introducing central production unit with cook/chill system into kindergarten foodservice is getting increased. The purpose of this study were to develop standardized recipe applicable to cook/chill system for kindergarten foodservice and to evaluate the microbial and sensory quality. For quantitty production of cook/chill system in kindergarten foodservice, Korean traditional starch foods were selected as menu items. The followings are summary of the results: 1. Standard recipes to produce Various Boiled Rice (Boriebap and Yackbap) and Rice Cake (Chapsal-pat-sirutuk) for cook/chill system have been developed. 2. The microbial quality of Boribap, Yackbap and Chapsal-pat-sirutuk during 10 days chilled storage was very excellent. And in this experiment, the stability of storage of standard recipes of Boribap, Yackbap and Chapsal-pat-sirutuk at cook/chill system was proved for 10 days. 3. In the result of sensory evaluation, apperance of Boribap was decreased significantly on the third day of storage (p<0.005). The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The tenderness (p<0.05) and gelatinousness (p<0.005) of Yackbap had been rated high significantly in the third day of storage than the first day of storage. The rest of the item of sensory evaluation of Boribap has no significance between the first day and the third day of storage. The color and chewiness of Chapsal-pat-sirutuk was decreased significantly on the third day of storage (p<0.05). The rest of the item of sensory evaluation of Chapsal-pat-sirutuk has no significance between the first day and the third day of storage.

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Vitamin Retention and Acceptance Evaluation of Cook-Chill and Sous-vide Soybean Sprouts Products (Cook-Chill 및 Sous-vide 콩나물제품의 비타민 보존 및 기호도 평가)

  • 류은순;이동선
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.33 no.4
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    • pp.730-735
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    • 2004
  • The effects of cook-chill and sous-vide upon the vitamin retention and acceptance of soybean sprout muchim and soybean sprouts soup were evaluated. When the sous-vide packaged soybean sprout muchim was stored at 3$^{\circ}C$ for 1, 3, and 5 days, the contents of thiamin, riboflavin, and ascorbic acid were not changed. However, the nutrient contents were changed in sous-vide packaged soybean sprouts soup stored at the same conditions at each storage time up to 5 days. The contents of thiamin, riboflavin, and ascorbic acid showed the lowest level at 5 days after storage. Regarding customer's acceptance of sous-vide packaged soybean sprout muchim compared to the freshly cooked one, the former had a higher score in taste and color than the latter. Overall acceptability of the sous-vide soybean sprout muchim had a lower score than that of the freshly cooked one, but the sensory characteristics did not show any significant difference between them. The freshly cooked soybean sprout soup had higher scores in taste, flavor, color, texture, appearance, and overall acceptability than the son-vide packaged soybean sprout soup. The former, however, had a significantly higher score in color (p<0.05) and the overall acceptability (p<0.01) than the latter.

Inhibitory effect of partial Pathogen growth in virtue of Green Tea Extracts in Cold Storage Conditions of Products for Cook-Chill System (Cook-Chill System을 위한 생산품의 냉장저장 중 녹차 추출물의 첨가에 따른 일부 식중독균의 증식저해효과)

  • Kim Heh-Young;Jung Sung-Mi
    • Korean journal of food and cookery science
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    • v.21 no.1 s.85
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    • pp.47-52
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    • 2005
  • This study aimed to determine inhibitory effect of pathogen growth by adding green tea extracts to some cook-chill foods. For this study, chicken meat salad and pyeonyuk were blended with green tea extracts to different concentrations of 0, 2 and $3\%$ and prepared in a cook-chill system. S. typhimurium in chickien meat salad; Better antibacterial effects of green tea extracts were observed at a $3\%$ concentration, compared with a $2\%$ concentration. Populations of S. aureus in chicken meat salad; antibacterial effects at a $3\%$ concentration became significant from 3days while that at a $2\%$ concentration remained steady throughout the five-day duration. All three testing samples exhibited a decrease in populations of S. aureus during storage. In pyeonyuk, S. aureus counts at a $3\%$ concentration were 7.26 CFU/g on day 3 and declined to 6.61 CFU/g and 6.48 CFU/g on the following days, showing a greater degree of decline than that of a $2\%$ concentration.

Climate Factors and Their Effects on the Prevalence of Rhinovirus Infection in Cheonan, Korea

  • Lim, Dong Kyu;Jung, Bo Kyeung;Kim, Jae Kyung
    • Microbiology and Biotechnology Letters
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    • v.49 no.3
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    • pp.425-431
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    • 2021
  • The use of big data may facilitate the recognition and interpretation of causal relationships between disease occurrence and climatic variables. Considering the immense contribution of rhinoviruses in causing respiratory infections, in this study, we examined the effects of various climatic variables on the seasonal epidemiology of rhinovirus infections in the temperate climate of Cheonan, Korea. Trends in rhinovirus detection were analyzed based on 9,010 tests performed between January 1, 2012, and December 31, 2018, at Dankook University Hospital, Cheonan, Korea. Seasonal patterns of rhinovirus detection frequency were compared with the local climatic variables for the same period. Rhinovirus infection was the highest in children under 10 years of age, and climatic variables influenced the infection rate. Temperature, wind chill temperature, humidity, and particulate matter significantly affected rhinovirus detection. Temperature and wind chill temperature were higher on days on which rhinovirus infection was detected than on which it was not. Conversely, particulate matter was lower on days on which rhinovirus was detected. Atmospheric pressure and particulate matter showed a negative relationship with rhinovirus detection, whereas temperature, wind chill temperature, and humidity showed a positive relationship. Rhinovirus infection was significantly related to climatic factors such as temperature, wind chill temperature, atmospheric pressure, humidity, and particulate matter. To the best of our knowledge, this is the first study to find a relationship between daily temperatures/wind chill temperatures and rhinovirus infection over an extended period.

A Study on the Quality Control of Chicken meat salad by Adding Green Tea Extracts Using Cook-Chill System(II) (Cook-Chill System을 이용한 닭고기 샐러드의 녹차추출물 첨가에 따른 품질 평가(II))

  • Kim Heh-Young;Ko Sung-Hee
    • Korean journal of food and cookery science
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    • v.21 no.4 s.88
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    • pp.466-474
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    • 2005
  • This study aimed to determine the microbiological quality obtained by adding green tea extracts to prepare cook-chill foods. For this study, chicken meat salad was blended with green tea extracts at concentrations of 0, 2 and $3\%$ and prepared for a cook-chill system. The microbiological effects of green tea extracts were assessed during the production process by measuring process time, temperature, pH and Aw and by determining total plate counts and coliforms. The effects of green tea extracts on total plate counts and coliforms were observed during cold storage at $3^{\circ}C$ for five days. Green tea extracts improved the microbiological quality and showed antibacterial properties when added to chicken meat salad prepared in a cook-chill production system. The use of green tea extracts should be further explored as a means of enhancing freshness and quality in cook-chill foods.

Evaluation of the quality of Danhopak tzeam prepared with the Sous vide Cook-Chill System and Conventional Cook-Chill System (Sous vide Cook-Chill System과 Conventional Cook-Chill System으로 생산된 단호박찜의 미생물적 품질평가)

  • Ko, Sung-Hee;Kim, Heh-Young;Oh, Kyung-Sook
    • Korean journal of food and cookery science
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    • v.22 no.4 s.94
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    • pp.504-513
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    • 2006
  • This study was performed to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of food prepared using the sous vide cook-chill(SVCC) and cook-chill(CC) systems, according to the preparation methods and storage temperature. When the effects of preparation methods and storage temperatures on the physicochemical and microbial qualities were analyzed, the following results were obtained. Firstly, the microbial risk was reduced and the food was raised when danhopark tzeam were prepared with SVCC compared with CC in which changes in pH and Aw and moisture content loss were less than with SVCC. Secondly, the storage period tested in this study was limited to only 10 days, which prevented any significant difference from being seen at 3$^{\circ}$C and 10$^{\circ}$C in the degradation of food quality when SVCC and CC were compared. However, the overall quality and safety as indicated by the physicochemical and microbial qualities at 10$^{\circ}$C were relatively low for and with CC, suggesting that SVCC is a more effective method, probably because vacuum packing eliminates oxygen in the food, thereby inhibiting bacterial growth.