Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Quality Assessment of Cook/chilled Soy Sauce Glazed Soybean Curd Packaged with Different Methods for the Development of Health-oriented Convenience Foods

한국형 건강편의식 개발을 위한 두부조림의 Cook/Chill 생산 및 포장방법에 따른 품질 평가

  • Kwak, Tong-Kyung (Department of Food and Nutrition, Yonsei University) ;
  • Shon, Shi-Nae (Department of Food and Nutrition, Yonsei University) ;
  • Yoon, Sun (Department of Food and Nutrition, Yonsei University) ;
  • Park, Hye-Won (Department of Hotel Culinary Arts, Shinheung Junior College) ;
  • Ryu, Kyung (Dept. of Food and Nutrition, Dongnam Health College) ;
  • Hong, Wan-Soo (Dept. of Food and Nutrition, Dongduk Women's Univ.) ;
  • Jang, Hye-Ja (Department of Food and Nutrition, Yonsei University) ;
  • Moon, Hye-Kyung (Department of Food and Nutrition, Yonsei University) ;
  • Choi, Jung-Hwa (Department of Food and Nutrition, Yonsei University)
  • 곽동경 (연세대학교 식품영양학과) ;
  • 손시내 (연세대학교 식품영양학과) ;
  • 윤선 (연세대학교 식품영양학과) ;
  • 박혜원 (신흥대학 호텔조리과) ;
  • 류경 (동남보건대학 식품영양학과) ;
  • 홍완수 (동덕여자대학교 식품영양학과) ;
  • 장혜자 (연세대학교 식품영양학과) ;
  • 문혜경 (연세대학교 식품영양학과) ;
  • 최정화 (연세대학교 식품영양학과)
  • Published : 2000.04.01
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Abstract

The purpose of this study was to assess the qualities of cook/chilled soy sauce-glazed soybean curd with various packaging conditions as a trial to develop health-oriented convenience foods. The effects of three packaging methods, linear low density-polyethylene (LLD-PE), top sealing, and modified atmosphere packaging(MAP) on the shelf-life of HACCP-based cook/chilled soy sauce-glazed soybean curd were evaluated during 20 days of chilled storage in terms of time-temperature, microbiological (total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count), chemical(pH and peroxide value(POV)), and sensory evaluation. The results of microbiological and chemical analyses were within the limits of the microbial and chemical standards for all phases after cooking. No significant differences were detected in microbial counts of the samples for all three packaging methods. However, sensory evaluation indicated that the top sealing and MAP methods showed a longer shelf-life than LLD-PE packaging. Recommended shelf-life of the product was 12 days for LLD-PE packaging, and 16 days for both top sealing and MAP. In conclusion, MAP was considered as the most effective packaging method for assuring microbial and sensory quality of this cook/chilled product.

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