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KMID : 0903520080510040329
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Journal of the Korean Society of Agricultural Chemistry and Biotechnology
2008 Volume.51 No. 4 p.329 ~ p.333
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Prediction of the Shelf-life of Chilled Foods at Various Temperatures
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Park Sae-Rom
Lee Yu-Si
Ha Ji-Hyoung
Park Ki-Hwan
Lee Sook-Yeon
Choi Youn-Ju
Lee Dong-Ho
Park Sun-Hee
Ryu Kyung
Shin Hyoung-Soo
Bae Dong-Ho
Kim Ae-Jung
Ha Sang-Do
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Abstract
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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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KEYWORD
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chilled food, large discount market, refrigerator, shelf-life, storage temperature
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