Prediction of the Shelf-life of Chilled Foods at Various Temperatures

Journal of the Korean Society for Applied Biological Chemistry Pub Date : 2008-01-01 DOI:10.3839/JKSABC.2008.063

Saerom Park, Yu-Si Lee, Ji-Hyoung Ha, Ki-Hwan Park, Sook-yeon Lee, Youn-Ju Choi, Dong-Ho Lee, Sun-Hee Park, Kyung Ryu, Hyoung-Soo Shin, D. Bae, A. Kim, S. Ha

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引用次数: 2

Abstract

This study was designed to estimate the shelf-life of the popular chilled foods kimbab (rice rolled in dried laver), samgak kimbab (triangular rice rolled in dried laver), eomook (fish surimi, boiled fish paste) mook (acorn-starch jelly), and tofu (soybean curd) in large discount markets and convenience stores. Different types of chilled foods were stored at 5, 7, and 10 for 7 and 28 days, and changes in the total numbers of the aerobic bacteria were monitored. Values of 6 and 7 log cfu/g were used as the standard. Ready-to-eat foods stored at 5 showed a much longer shelf-life compared to storage at 10. The respective percentage increases in the shelf-life observed at both 7 and 5 were kimbab (70%, 171%), samgak kimbab (87%, 143%), soybean curd (46%, 95%), fish surimi (46%, 99%), and mook (45%, 87%). To reduce the microbiological contamination, storages at 7 and 5 are recommended for the increases of 45-88 and 87-171% in the shelf-life of these chilled foods.

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不同温度下冷藏食品保质期的预测

本研究旨在评估大型折扣市场和便利店中流行的冷冻食品金包饭(用紫菜干卷的米饭)、三乐金包饭(用紫菜干卷的三角形米饭)、鱼糜(鱼糜、水煮鱼酱)和豆腐(豆腐)的保质期。将不同类型的冷藏食品在5、7、10条件下分别保存7、28天，监测好氧菌总数的变化情况。以6、7 log cfu/g为标准。储存5年的即食食品比储存10年的食品保质期长得多。7号和5号的保质期分别增加了70%，171%，samgak kimbab(87%， 143%)，豆腐(46%，95%)，鱼糜(46%，99%)和鱼肉(45%，87%)。为减少微生物污染，建议将冷藏食品的保存期分别延长45- 88%和87-171%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Korean Society for Applied Biological Chemistry FOOD SCIENCE & TECHNOLOGY-FOOD SCIENCE & TECHNOLOGY

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审稿时长

4-8 weeks