• Preventive Nutrition and Food Science
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• v.3 no.2
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• pp.105-110
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• 1998

Color characteristic of thawed samples of frozen cooked soybean pree of selected cultivar (Gomultong) depending upon cooking temperature an dtime as well as freezing conditions were evaluated . Samples were either cooled in 4$^{\circ}C$ refrigerator (control), or frozen at - 4$0^{\circ}C$ deep freezer for 12 hrs and then stored in 4 $^{\circ}C$ refrigerator , or immersed in liquid nitrogen (LN2) and then each samples were cooked for 5, 10, 20 and 40 min at 65, 80 and 95$^{\circ}C$, respectively. Freezing effect was not significant for all color characteristics except for b. Significant cooking temperature by cooking time interacts were found for all characteristics excepts for L.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.389-406
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• 2007

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×$10^3$ CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9×$10^3$ and 5.3×$10^3$ CFU/100$cm^2$) and the coliforms level of one (1.1×$10^3$ CFU/100$cm^2$) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.42-48
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• 2010

This research was conducted to evaluate the effects of cooking conditions on quality characteristics of Soo-Yuk, a traditional Korean food. The cooking conditions were as follows: boiled until the core temperature of a sample in $20^{\circ}C$ cold water reached at $75^{\circ}C$ (T1); boiled until the core temperature of a sample in $90^{\circ}C$ boiling water reached at $75^{\circ}C$ (T2); and boiled with sample from $20^{\circ}C$ to $100^{\circ}C$ and kept at $98^{\circ}C$ for 25 min (T3, Korean traditional method). The sample cooked at $90^{\circ}C$ water (T2) had the fast cooking time, and the highest cooking yield and moisture content. Soo-yuk boiled in $100^{\circ}C$ water (T3) showed the longest cooking time, the lowest cooking yield and moisture content, and the highest shear force. The instrumental color showed a significant difference among the cooking conditions. The sarcomere length of soo-yuk boiled in $100^{\circ}C$ water (T3) was the shortest, but the myofibrillar fragmentation index and thiamine content of the sample cooked at $90^{\circ}C$ (T2) were the highest. In sensory evaluation, the evaluation of soo-yuk boiled in $98^{\circ}C$ water (T3) was of superior flavor and overall acceptability.

• Korean journal of food and cookery science
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• v.24 no.2
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• pp.188-197
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• 2008

This study was carried out to determine the optimal cooking conditions for various rice cultivars (Ilpoom, Saechucheong, Sindongjin, and Sura-top rice) using trial preparations with different soaking times (0, 30, and l20min) and cooking equipment (electric pressure cookers, electric cookers, gas pressure cookers, iron pots, and stone pots). In adddition, the texture and sensory characteristics of the rice prepared with the electric pressure cookers, gas pressure cookers, and stone pots were analyed. The results showed that the moisture, amylose and physicochemical compositions of the four rice varieties were similar. According to RVA, the Sura, cultivar had generally high viscosity, and the Ilpoom, cultivar presented the highest hot and peak viscosities. Saechucung had the highest initial gelatinizing temperature and Sindongjin showed the greatest setback. The optimal amounts of added water as well as heating conditons were dependent on the rice varieties, soaking times, and cooking equipment. A longer soaking time reduced the hardness of the cooked rice, amount of added water, and the heating time. The pressure cooking equipment provided the best cooked rice texture, reduced the affect of the soaking time, and decreased the heating time. In general, all the variaties of cooked rice had high overall acceptability, which tended to increase when the rice was soaked for 30min prior to cooking, had a 1.2-fold amount of water to rice added, and was cooked in the pressure equipment.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.65-72
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• 2019

This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.832-836
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• 1994

This study was carried out to investigate several kinds of characteristics of pork sausage prepared by different cooking temperature and time (60, 90, 120, 150, 180 minutes in $58^{\circ}C$ and 25, 40, 55, 70, 85 minutes in $65^{\circ}C$). In case of color, L(bright), a (red) and b(yellow) value were 64.60-65.26, 9.14-9.94 and 8.68-9.34 in $58^{\circ}C$, and 65.16-66.68, 8.78-9.62 and 7.66-8.36 in $63^{\circ}C$, respectively. Gel strength showed high when cooking time was 120, 250 and 180 minute in $58^{\circ}C$ and 40 minute in $65^{\circ}C$. Residual nitrite concentration showed higher $58^{\circ}C$ than $65^{\circ}C$ and decreased gradually as cooking time elevated in all cooking temperature. Total plate count in 58$^{\circ}C$ was higher than $65^{\circ}C$, was wholly $8.7{\times}10^2~3.5{\times}10^3$.In case of free amino acid content, Asp, Glu and Lys were high and Cys, Met and Tyr low and was not different with $58^{\circ}C$ and $65^{\circ}C$. The result of sensory evaluation was not different (p<0.05) with $58^{\circ}C\;and\;65^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.321-327
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• 1997

High Temperature-cooking conditions of cultured fishes(loach, crucian carp, bastard halibut, and jacopever) were optimized by response surface methodology(RSM), and plastein products were prepared using enzymatic hydrolysis. Four models were proposed with regard to effects of time(t), temperature(T), and water/fish meat (w/f) ratio on the amount of 0.3M TCA soluble fractions. The model coefficients were ranged from p<0.0001 for jacopever to p<0.0433 for bastared halibut. Cooking conditions for 60% hydrolysis were optimized at 1) 14$0^{\circ}C$ except for crucian carp(136$^{\circ}C$); 2) 10.08 hours(loach), 7.25 hours(crucian carp), 9.85 hours(ba-stard harlibut), and 9.37 hours(iacopever); 3) 1:1(w/f) ratio except for the crucian carp(1.1:1). When protein hydrolyzates were employed for the plastein synthesis, optimum plastein-reaction conditions were determined to be pH 9.0 with chymotrypsin for the loach and crucian carp hydrolyzates, pH 9.0 with papain for the bastard halibut hydrolyzate, and pH 11.0 with trypsin for the jacopever hydrolyzate. Plastein reaction could be performed in water at concentration up to 20%(w/f).

• Applied Biological Chemistry
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• v.29 no.2
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• pp.148-158
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• 1986

The effects of sodium nitrite on weight loss, pH, color development, color and lipid oxidation for the cooking of longissimus pork muscle were studied. Higher cooking temperature and grinding of sample increased the extent of weight loss, but sodium nitrite lowered it. Cooking decreased pH and sodium nitrite lowered the level of decrease in pH. Sodium nitrite developed color and controlled discoloration with higher lightness. The content of malonaldehyde was generally accelerated by cooking, but was considerably reduced at higher cooking temperature and for longer cooking time. Sodium nitrite acted as an antioxidant but the antioxidant effect decreased with increasing cooking temperature and time. Cooking reduced the extent of each lipid on the whole. Phosphatidyl choline and phosphatidyl ethanolamine were the major phospholipids of pork, and their contents decreased during cooking. The major fatty acids in total lipids were oleic acid and palmitic acid. Those in phospholipids were linoleic acid ana palmitic acid. The high level of polyunsaturated fatty acids and essential fatty acids in phospholipids decreased during cooking. Sodium nitrite had an antioxidant effect on polyunsaturated fatty acids in both total lipids ana phospholipids.

• Journal of Nutrition and Health
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• v.36 no.10
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• pp.1071-1082
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• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.