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KMID : 0881720230380040236
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Journal of Food Hygiene and Safety
2023 Volume.38 No. 4 p.236 ~ p.245
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Analysis of Quality Change Based on Storage Conditions to Set the Use-by date of Bakery Breads
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Hwang Sun-Hye
Choi Ji-Yeon
Kim Min-Joo
Cho Yong-Sun
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Abstract
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In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35°C for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5°C satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15°C showed high variability from 3?39 days. At 25°C, a quality safety limit period of 2?20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 °C had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7?13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1?35°C) can be distributed and stored in a temperature range of up to 35°C. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.
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KEYWORD
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Bakery bread, Quality safety Limit period, Use-by date, Safety margin, Safety factor
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