• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.308-314
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• 2011

This study surveyed and compared the temperatures established in display stands and food surfaces for cold and frozen foods in large discount stores in Korea. The temperatures established in display stands for cold food ranged with $3.5{\pm}1.8^{\circ}C$ as mean, minimum and maximum were $0^{\circ}C$ and $7^{\circ}C$. However, the surface temperatures of cold food on sale ranged with $10.7{\pm}2.9^{\circ}C$ as a mean, minimum $4.6^{\circ}C$ and maximum $18.4^{\circ}C$. Totally, the surface temperature of cold food on sale was $7.2^{\circ}C$, as a mean, higher than established in display stands for cold food in large discount stores in Korea. 53% of the surveyed cold foods were more than $10^{\circ}C$ in surface temperature and only 47% was less than $10^{\circ}C$. The differences between temperatures were lowest in fruits, salads and vegetables, but highest in milk products. On the other hand, the temperatures established in display stands for frozen food showed a range with $-20.7{\pm}1^{\circ}C$ as a mean. However, the surface temperatures of frozen food on sale showed a range with $-15.4{\pm}5^{\circ}C$ as a mean, minimum $-28^{\circ}C$ and maximum $-4.6^{\circ}C$ (included defrosting). The surface temperatures of frozen food, frozen meats, frozen processed foods and ice creams were $-13.8^{\circ}C$, $-15.9^{\circ}C$, and $-16.8^{\circ}C$, respectively. Only 32.3% of surveyed frozen foods showed less than $-18^{\circ}C$ in surface temperature. In conclusion, the temperatures established on cold and frozen food display stands were less than those of cold and frozen food surfaces on sale. There was also much variation in food surface temperatures during cold and frozen food storage and sales. Therefore, a temperature management system technology use at the distribution level for cold and frozen foods will be developed.

• Journal of the Korean Society of Food Culture
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• v.24 no.6
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• pp.770-777
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• 2009

The purpose of this study was to test the overall preference of Saury fishmeat nuggets. In order to remove off-flavor of Saury and to improve the sensory properties of Saury fishmeat nuggets, different concentrations of vegetables (onion, 0-20%), different types of spices (ginger powder, white pepper powder, garlic powder) and different types of vegetables (onion & hot pepper, onion & pimento, mushroom & hot pepper, and mushroom & pimento) were added and the sensory properties were evaluated. Different types of herbs (Anthemis nobillis, Rosemarinus offcinalis L) and oriental herb (Angelica gigas Nakai, Acanthopanax sessiliflorus Seed) extracts were included as well to preserve the antioxidants in the nuggets after reheating. The main ingredients included saury mince, mild pizza cheese, hydrated textured soy protein, and egg white powder. The samples were molded (dia. 4.5 cm, thickness 1.5 cm, 20 g), lightly battered and fried for 2 min (2 time) at $160^{\circ}C$. The samples were then frozen, reheated ($150^{\circ}C$, 20 min) and subjected to a sensory evaluation. In the sensory evaluation, Saury nuggets made with a vegetable concentration of 15% had the highest flavor, taste, and overall preference (V5). In addition, Saury nuggets made with 1 g of ginger powder and garlic powder scored the highest in the preference test (S2). Saury nuggets made with onion and pepper had the highest score in the preference test relative to all the other tested vegetables (SV1). Finally, in terms of the herb and oriental herb extracts, the nuggets made with the condensed extracts at a 1/20 ratio of Acanthopanax sessiliflorus Seed (AS) scored the highest in the preference test, since AS had the lowest off-flavor taste.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1343-1356
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• 2008

The evaluation of microbiological quality for school food samples collected from 19 selected middle and high schools located in Seoul was undertaken. Eighty-nine food samples consisting of 38 non-pretreated vegetables, 13 pre-washed and cut vegetables, 9 meats and poultry, 3 fish and shellfish, 7 dried fish, and shellfish and 20 processed foods were collected. Aerobic plate count, total coliforms, and Escherichia coli (E. coli ) were detected using $Petrifilm^{TM}$, and the food-borne pathogens were screened by multiplex PCR with species-specific primer sets. Sequentially, the quantitative and confirmative test of the food-borne pathogens were carried out with the selective media and biochemical kits. The contamination of coliform counts was observed on the pre-washed vegetables ($3.4{\sim}4.3\;log\;CFU/g$) and meats ($2.2{\sim}4.3\;log\;CFU/g$). Also, the cooked foods were heavily contaminated with coliform, ranging from 1.0 to $5.5\;log\;CFU/g$. E. coli counts were found in 16 raw and cooked food samples, exceeding the microbiological standards for the guideline of safety management for school foods. Through PCR detection, B acillus cereus was detected in 32 raw and cooked foods, and quantitatively found in pre-washed carrot, radish, and pan-broiled dried shrimp and filefish ranging from $2.3{\sim}3.6\;log\;CFU/g$, respectively. E. coli O157:H7 was detected on frozen pork sample and was confirmed with API kit. Campylobacter jejuni was found in 3 ready-to-eat type vegetables. Vibrio parahaemolyticus were found in 4 pre-washed vegetables and 2 cooked foods, indicating unsatisfactory quality based upon the microbiological standards of ready-to-eat vegetables and cooked foods by Korea Food and Drug Administration. Salmonella spp. was detected in frozen chicken sample and confirmed by API kit and latex antisera agglutination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.246-253
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• 2012

In this study, we determined the optimum blanching conditions for pretreatment of Aster scaber prior to freezing to ensure its long, safe preservation as a fine cooking ingredient. Frozen-thawed A. scaber did not significantly differ between blanching groups, but the blanched group showed significantly higher Hunter L, a, and b values than the un-blanched group (p<0.05). Higher temperatures and longer treatment times increased softness; hardness did not significantly differ between the blanched and un-blanched groups of frozen-thawed A. scaber (p<0.05). Total bacterial counts and the presence of coliforms seemed to decline with blanching treatments, but treatment temperature and time did not influence this reduction. Over 95% of peroxidase activity was inactivated by blanching treatment but increased slightly after thawing. The sensory evaluation of the frozen-thawed A. scaber by test group showed the A. scaber blanched at $90^{\circ}C$ for 3 min to be the most highly preferred (p<0.05).

• Korean Journal of Food Science and Technology
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• v.45 no.3
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• pp.325-332
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• 2013

We aimed to determine the quality indicators for quality prediction of frozen green pumpkin in distribution. Freshly harvested green pumpkin slices were blanched under optimal conditions (confirmed in a preliminary experiment), quick-frozen at $-40^{\circ}C$ for 24 h, and stored at 0, -5, -15, and $-25^{\circ}C$. The correlation between each quality characteristic and the sensory preference rate was analyzed. There was a significant correlation between storage temperature-related drip rate and preference rate across all temperatures, except at$-25^{\circ}C$. Hunter values, a and b, showed relatively high correlation coefficient values at -5, -15, and $-25^{\circ}C$. Therefore, a change in the Hunter values should be considered when storing green pumpkin, because of their significant correlation with changes in the sensory preference and drip rates. Furthermore, they should be applied as quality indicators for the quality prediction of frozen green pumpkin in distribution.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.9-14
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• 2016

Recently, the market for ready-to-use vegetables has increased largely due to consumer demands, which led to the production of minimally-processed frozen crushed garlic products. This study was designed to determine the effect of electron beam irradiation (0-7 kGy) on microbial decontamination, bioactive compounds, and antimicrobial activities of frozen crushed garlic obtained from Korea and China. The microbial counts (total bacteria, yeasts & molds) were reduced from log 3-4 CFU/g to non-detectable levels as a result of irradiation at 4 kGy. Irradiation treatment at 4 kGy did not affect the amount of alliin, allicin, total pyruvate, and total thiosulfinate of crushed garlic, however, this dose induced insignificant changes in antibacterial activities against pathogenic bacteria including Bacillus subtilis, Staphylococcus aureus, Salmonella enteritidis, Vibrio parahaemolyticus, and Yersinia enterocolitica. Therefore, electron beam irradiation less than 4 kGy can be considered suitable to improve the microbial decontamination without altering the biological activity of frozen garlics.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.595-606
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• 2021

Unhealthy dietary behavior such as insufficient calcium intake can be one of risk factors of osteoporosis and chronic diseases in older people. This study evaluated the recent trends in dietary calcium intake and the food source in Korean adults aged 50 years or older using the Korea National Health and Nutrition Examination Survey (KNHANES, 2015-2019) data. This study used 24-hour recall survey data to investigate the calcium intake, the major food groups and main dishes contributing to the calcium intake. The mean calcium intake was 479.55-506.81 mg/day. The major food groups that contribute to calcium intake were vegetables, milks and fishes. Dairy and frozen desserts and kimchi were the major dish groups that contributed to the calcium intake. Calcium intake from milk in dairy and frozen dessert group has been high in last 5 years (50-64 years old: 34.71-47.68 mg, 65-74 years old: 29.72-43.65 mg, over 75 years old: 22.91-42.93 mg). In addition, baechu-kimchi is the most contributed to the calcium intake in kimchi group (50-64 years old: 35.10-41.47 mg, 65-74 years old: 29.62-34.96 mg, over 75 years old: 23.79-29.13 mg). In conclusion, various source of calcium needs to be recommended to increase intake calcium in over 50 years, which may reduce chronic diseases and improve quality of life.

• Food Science and Preservation
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• v.19 no.3
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• pp.376-384
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• 2012

This study was conducted to investigate the food purchasing management of school food services. The subjects consisted of 271 school dietitians in the Daegu and Gyeongbuk area. The percentages of ready-to-use vegetables actually being used were as follows: root of balloon flowers, 88.4%; garlic, 87.8%; blanched bracken, 80.1%; raw lotus root, 65.7%; burdock, 63.5%; small green onion, 63.5%; stem of taro, 57.6%; ginger, 35.1%; radish root, 30.6%; blanched asterscaber, 29.2%; large type welsh onion, 25.8%; carrot, 25.5%; onion, 21.4%; and potato, 8.9%. The percentages of HACCP-certified products being used were as follows: meat, 75.9%; eggs, 66.7%; soybean curds, 65.5%; ready-to-use seafood, 55.1%; starch jellies, 49.9%; spice, 44.9%; kimchi, 30.9%; ready-to-use vegetables, 22.7%; and fruits, 6.9%. The percentages of environment-friendly food items being used were as follows: eggs, 31.0%; meat, 28.7%; soybean curds, 22.1%; and fruits, 17.7%. Of these food items, meat and ready-to-use seafood were being used the most in the elementary schools. The percentages of imported food items being used were as follows: starch jelly, 29.2%; ready-to-use seafood, 24.7%; soybean curds, 20.5%; spice, 15.9%; and fruits, 10.1%. The food items requiring HACCP certification were as follows: beef and pork, 81.5%; chicken, 80.1%; ready-to-use seafood, 78.6%; frozen dumplings, 73.8%; soybean curds, 71.6%; peeled eggs, 70.8%; fish paste, 69.4%; starch jelly, 65.7%; milk, 63.1%; kimchi, 54.6%; spice, 50.6%; frozen noodle, 45.4%; ready-to-use vegetables, 44.3%; and bean sprouts, 29.5%. It was confirmed that 8.1% of the sanitation monitoring results were intentionally misreported. Therefore, to supply good and safe foods to schools, active management is needed in schools and food manufacturing and delivery companies.

• Korean Journal of Human Ecology
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• v.10 no.2
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• pp.63-75
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• 2007

The results of this study on Purchase Patterns and Recognition of Processed Foods of School Meal Service Dietitians of elementary, junior and senior high schools in Chonbuk and Deagu Area are as follows : First, the rate of single cooking of the schools surveyed is 100% in Deagu and 66.9% in Chonbuk, and Chonbuk has more small-meal service schools which caused a higher labor cost than Deagu, Secondly, schools in Deagu has purchased not completely processed vegetables and fish and shells than Chonbuk, and Chonbuk(66.9%) has served more Kim-chi products than Deagu(41.6%). Thirdly, nutritional effects and preference have been considered as school dietitians make plans for the menu. Fourthly, the opinions of the school dietitians about processed food are in the order of high sodium content, convenience and the use of preservative, and Chonbuk has responded positively to the articles of future oriented quality, cooking usage and variety while Deagu has thought of it as an economical. The expected effects from the use of processed foods are in the order of saving labor time and student preferences. Fifthly, meat products have been frequently used and more frozen meat products have been used in Deagu and senior high school than Chonbuk and elementary and junior high schools, last, preferences on processed food are in the order of frozen sea food, noodles. dried sea food, processed vegetable and fruit, dairy goods and others. Senior high school dietitians have preferred packed meat products and other frozen processed food more than elementary and junior high school dietitians. The rate of serving processed food had a different depending on the number of students. In this study, dietitians recognize the harmful effects of processed foods over the merits, which means that the rate of using processed food is low. The proper usage of processed foods is thought to improve the preference of students, to have cooking time shortened and to help manage the meal service sanitarily and efficiently. Therefore, companies producing processed foods should do their best to develop safety and health oriented foods to gain the credibility, and the government should make new regulations for people to purchase and obtain processed foods without any doubt.