• 대한영양사협회학술지
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• 제13권4호
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• pp.345-356
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• 2007

The purpose of this study was to investigate utilization and storage management practice of the frozen and refrigerated foods in school foodservice. 222 dietitians employed in school foodservice were surveyed. In school foodservice, the refrigerated stock farm products and seafoods (78.3%) were more used rather than frozen products (47.5%). According to school foodservice characteristics, the refrigerated meats including dairy products were more frequently used in elementary and middle schools than high school foodservice. On the other hand, the foodservice in high school used more frozen seafoods and processed foods than elementary school did. The data also showed a tendency for the contracted foodservice using more frozen meats and seafoods rather than refrigerated products when comparing with the self-operated foodservice. In terms of receiving conditions, storage methods and storage time, the result indicated that frozen or refrigerated products were often delivered at inappropriate temperature. Especially some products which were needed to be shipped and stored at refrigerated temperature such as mollusks, were delivered and kept at room temperature. The most frequently used thawing method were running water (56.9%), however, the frozen products were often sitted at room temperature for the purpose of thawing. According to the results, several inappropriate handling processes for frozen and refrigerated products were found in school foodservice. In order to improve handling process for frozen and refrigerated products, recognition of food handlers' weakness about storage and distribution, development of radical standards for receiving conditions, storage and thawing methods should be debated.

• 동아시아식생활학회지
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• 제18권6호
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• pp.873-883
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• 2008

In this study, we assessed consumers' recognition of frozen foods via a survey study, and monitored the contamination levels of total aerobic bacteria and Escherichia coli in imported and domestic frozen seafoods obtained from five whole sale markets in Seoul. A questionnaire used to assess the perception of frozen food safety and the attitude towards frozen food usage was developed and distributed to 350 adults. A total of 324 questionnaires were subjected to frequency analysis and a chi-square test, using SPSS for Windows. The results of our survey study demonstrated that 44.6% of the respondent consumed frozen processed foods two to three times per month, with dumplings being the most frequently purchased. 70.5% of the respondents selected "convenient cooking" as the principal reason for their frozen food purchases. 58% of the respondents believed that frozen processed food is not safe to eat as the result of food additives and changes in quality during the shelf life period. Consumers most profoundly preferred frozen seafood originating from America, and preferred that from China least profoundly (81.2%). Microbiological analyses demonstrated that the aerobic plate counts of frozen seafood, regardless of origin, fulfill the standard requirements except for one frozen clam (6.6 Log CFU/g), which was a heated-frozen domestic product. In addition, E. coli was isolated from frozen cooked mussels, frozen raw clams and squids, thus indicating that more strict hygienic regulation for frozen seafoods will be necessary to protect the consumer in both domestic and foreign markets.

• 한국식품위생안전성학회지
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• 제15권2호
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• pp.128-136
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• 2000

수입 냉동어패류에서 24주의 Vibiro 균주를 순수 분리하여 그들의 생리, 생화학적 특성에 따라 동정한 결과 V. cholerae non-O1과 V. diazotrophicus가 각 2주, V. hollisae 1주, V. natriegens 5주, V. fluvialis 8주, V. nereis 4주인 것으로 밝혀졌고 2주는 Vibirio속 균주가 아닌 것으로 나타났다. 이 균주들을 API-2OE kit로 동정한 결과는 위의 결과와 매우 달라, V. cholerae로 동정된 2주와 fluvialis로 동정된 5균주의 경우에만 결과가 일치하였고 나머지는 Vibrio속이 아닌 것으로 분석되었다. 식품류에서 V. cholerae가 검출된 점에 주목하여 이 분리균들의 동정을 보다 정확히 하기 위하여 분리균들의 165 rRNA를 증폭시켜 이들의 RFLP를 분석하였다. 그 결과, r cholerae로 동정된 두 균주는 동일한 RFLP양상을 갖고 있었으며, V. cholerae보다는 V. proteolyticus의 RFLP에 보다 가까운 것으로 나타났다. 따라서 식품류의 병원균 검색을 보다 정확하고 신속하게 할 수 있도록 효율적인 검색 방법의 개발이 시급하다고 하겠다.

• 한국수산과학회지
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• 제19권4호
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• pp.356-362
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• 1986

This experiment was designed to evaluate effects of freezing and frozen storage on survival of sanitary indicative bacteria in seafoods. Culture of bacteria such as Escherichia coli type I, Citrobacter freundii type I, Klebsiella aerogenes type I and Streptococcus faecalis was inoculated into homogenates of pollack, shrimp, and sardine frozen in a contact plate freezer at $-40^{\circ}C$ and chest freezer at $-20^{\circ}C$, stored at $-20^{\circ}C$, and then survival of the inoculated bacteria was determined over a period of 95 days. Coliform group was highly sensitive to freezing and frozen storage showing survival of about $2\%$ after 95 days of frozen storage at $-20^{\circ}C$, whereas Streptococcus faecalis was relatively resistant with $20\%$ survival rate. The sanitary indicative bacteria count was rapidly decreased in the early stage of frozen storage revealing 90 to $95\%$ loss of coliform group and 40 to $70\%$ loss in case of Streptococcus faecalis after 10 days storage. In determining recovery rate, most probable number (MPN) method gave more reproducible recovery of the tested strain than did the selected agar plate method.

• 한국식품영양과학회지
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• 제26권3호
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• pp.450-455
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• 1997

Scallop, Patinopecten yessonensis(Jay), cultivated in the cold east coast of Kwangwon region, Korea, is expected to be producted to about 50,000 tones in 2000 year. Freezing is one of the most effective methods applied for soraging seafoods. But, the domestic refrigerator with an automatic defrost system shows the temperature fluctuation during defrosting, thus might result in the deterioration of the frozen foods. In this study, the domestic refrigerator with an automatic defrost system, temperature fluctuation from -18 to -5$\pm$1$^{\circ}C$ and fluctuation intervals from 16 to 20 hr, was used for storing scallop. pH was decreased rapidly after 3 month storage, while the content of amino nitrogen was increased continuously. The TMA content of open state was increased very rapidly on 3 month storage and then increased slowly, whereas that of vinyl package increased slowly. The VBN content was increased almost constantly with no significant differences between storage methods. The TBA content was increased up to 3 month storage with the higher value in open state than vinyl package in the beginning periods of storage, and then decreased very rapidly. The number of total viable cell was increased continuously during storage with higher number in open state than vinyl package. The estimated shelf-lives of frozen scallop with open state and vinyl package stored at -18$^{\circ}C$ in the domestic refrigerator with an automatic defrost system were 3.55 and 3.78 months, respectively.

• Fisheries and Aquatic Sciences
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• 제5권2호
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• pp.79-86
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• 2002

Listeria spp. were isolated from the samples submitted from various seafood plants such as raw materials, products, swab samples of plants floor and conveyor belts through the whole processing procedures. All the samples were collected from 3 kinds of seafood plants such as a imitation crab meat plant, jeotgal plant and frozen seafood plant. And also serotypes of the identified L. monocytogenes were determined. Among the 301 strains of isolated Llsteria spp., 96 strains, 179 strains and 26 strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. While among the 145 strains of Listeria spp. isolated from the imitation crab meat plant, $74\;(51.0\%)$ strains, $64\;(44.1\%)$ strains and $7\;(4.8\%)$ strains were identified as L. monocytogenes, L. innocua and L. welshimeri, respectively. In the case of the 126 strains of Listeria spp. isolated from the frozen seafood plant, $22\;(17.5\%)$ strains of L. monocytogenes,$93\;(73.8\%)$ strains of L. innocua, and $11\;(8.5\%)$ strains of L. wdshimeri were detected. Among the 30 strains isolated from a jeotgal plant, $22\;(73.3\%)$ strains of L. innocua and $8\;(26.7\%)$ strains of L. welshimeri were detected. The detection rates of L. monocytogenes, one of the very important food poisoning bacteria especially in frozen and/or refrigerated seafoods, were relatively high as $77.1\%$ (74/96 strains) in a imitation crab meat plant and $22.9\%$ (22/96 strains) in a frozen seafood plant, but not detected from jeotgal plant. Distribution of L. monocytogenes serotypes and characterization were examined. The serotypes of 96 L. monocytogenes isolated from pork skin, pork fat, the floor and conveyor belts were 1/2a $(59.4\%)$, l/2b $(6.2\%)$, 1/2c $(12.5\%)$ and unknown serotypes $(21.9\%)$. Unknown serotypes were divided into three specific groups by the O antigen they have.

• 한국식품위생안전성학회지
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• 제14권1호
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• pp.27-33
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• 1999

Phytic acid, making up 1~5% of the composition of many plant seeds and cereals, is known to form iron-chelates and inhibit lipid peroxidation. Thiobarbituric acid reactive substances (TBARS), as an indication of lipid peroxidation, were measured in beef round, chicken breast, pork loin, and halibut muscle after the meats were stored for 0, 1, 3, 5, and 7 days at various temperatures [frozen (~2$0^{\circ}C$), refrigerator (4$^{\circ}C$), and room temperature ($25^{\circ}C$)]. Phytic acid effectively inhibited lipid peroxidation in beef round, chicken breast, halibut, and pork loin muscle (p<0.05). The inhibitory effect of phytic acid was dependent on concentration, storage time, and temperature. At frozen temperature, the inhibitory effect of phytic acid was minimal, whereas at room temperature, the inhibitory effect of phytic acid was maximal, probably due to the variation of the control TBARS values. At the concentration of 10 mM, phytic acid completely inhibited lipid peroxidation in all the muscle foods by maintaining TBARS values close to the level of the controls, regardless of storage time or temperature (p<0.05). The rate of lipid peroxidation was the highest in beef round muscle, although they had a close TBARS value at 0 day. Addition of phytic acid to lipid-containing foods such as meats, fish meal pastes, and canned seafoods may prevent lipid peroxidation, resulting in improvement of the sensory quality of many foods and prolonged shelf-life.

• 한국수산과학회지
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• 제52권1호
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• pp.1-12
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• 2019

We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.

• 한국식품과학회지
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• 제49권1호
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• pp.85-89
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• 2017

고온에서 가열 살균한 냉동 해산물의 텍스처 경화 개선 효과를 당알코올을 이용한 얼음결정 억제 측면에서 연구, 고찰하여 상업적으로 적용 가능한 전처리 방법을 확립하였다. 레토르트 낙지, 오징어 및 소라의 텍스처 경화 현상 개선 실험 결과 2, 4%(w/w) 솔비톨 용액을 혼합 후 급속냉동, 해동 후 고온 가열한 경우 무처리구 대비 텍스처의 기계적 측정 지표인 경도값이 9-36% 내외 감소하여 텍스처 연화 효과가 발생하는 것으로 나타났다. 냉동 해산물의 냉동 과정에서 발생하는 얼음결정 형성에 따른 단백 조직의 수축에 의한 질긴 식감과 세포 조직 손상이 솔비톨 첨가에 따른 미세 얼음결정 형성과 보수력 향상으로 최소화되어 고온 가열 후에도 무처리구 대비 수분 용출이 감소하여 텍스처 연화가 발생함을 알 수 있었다(1,3,13-15). 또한 솔비톨 처리 시 단백 조직의 보수력 향상으로 중량 변화에 근거한 수율도 2-5% 내외 상승하였다. 오징어살과 소라살에서 5점 척도법 분석형 관능검사 결과 전처리 실험구의 탄력성 및 식감 기호도가 무처리구 대비 통계적 유의성 있게 0.2-0.4점 우수한 것으로 나타나 텍스처 기기 측정치와 동일하게 관능 분석에서도 텍스처 연화에 따른 식감 향상 효과가 검증 되었다. 이상과 같이 레토르트 냉동 해산물 원료의 냉동변성 현상을 억제하기 위하여 솔비톨과 염을 이용하여 급속 냉동시키는 얼음결정 억제 전처리 공정을 적용한 결과 오징어살과 소라살에서서 냉동변성 방지 효과가 확인되었으며, 오징어살의 최적 처리조건은 2% (w/w) 솔비톨 용액, 소라살의 최적 처리조건은 4% (w/w) 솔비톨 용액이었다.

• 한국식품조리과학회지
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• 제11권3호
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• pp.261-266
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• 1995

3 종류의 생선(광어, 새우, 굴) homogenate와 tryptic soy broth(TSB)에 Staphylococcus aureus와 Listeria monocytogenes를 접종하여 35$^{\circ}C$에서의 증식과 냉장(5$^{\circ}C$) 및 동결저장(-2$0^{\circ}C$) 하였을 때 각 세균의 거동을 조사하였다. S. aureus는 생선 homogenate와 액체배지 모두 35$^{\circ}C$에서 큰 차이없이 빠르게 증식하였다. 5$^{\circ}C$에 3주간 저장하였을 때 S. aureus는 1-1.6 log cycle 감소하였으나 -2$0^{\circ}C$에서는 6주간의 저장기간 동안 0.3-1.2 log cycle의 세균수 감소를 나타내었다. L. monocytogenes는 35$^{\circ}C$에서 광어 homogenate, 새우 homogenate와 TSB에서 증식이 빨랐으나 굴 homogenate에서는 유도기를 거친 후에 증식이 진행되었다. 5$^{\circ}C$에서 L. monocytogenes는 광어 homogenate, 새우 homogenate와 TSB에서 3주간 증식이 진행되어 세균수가 3.8-5 log cycle 증가하였으나 굴 homogenate에서는 2.2 log cycle의 증가에 불과하였다. -2$0^{\circ}C$에 6주간 저장하였을 때 L. monocytogenes의 세균수는 광어 homogenate, 새우 homogenate 및 TSB에서 1.5-1.8 log cycle 감소하였으나 굴 homogenate에서는 2.8 log cycle 감소하였다