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KMID : 1134819970260061221
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Journal of the Korean Society of Food Science and Nutrition
1997 Volume.26 No. 6 p.1221 ~ p.1227
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Physicochemical Changes of Wanja - jeon during Cold Storage for Hospital Cook/Chill Foodservice System
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Kim Heh-Young
Lim Yaung-Lee
Kang Tae-Su
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Abstract
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To measure nutritional components and physical quality of Wanja-jeon(Korean pan fried meat balls) was investigated during storage in a simulated hospital cook/chill foodservice system. The Wanja-jeon was cooked and stored for 4 weeks in chill conditions of 2 and 7℃ and then reheated in the microwave oven. Moisture, protein, and fat contents were decreased little during 4 weeks storage at 2 and 7℃. Total unsaturated fatty acids(TUFA) and polyunsaturated fatty acids(PUFA) increased slightly at 7℃ storage. Total free amino acid contents were reduced after 4 weeks of storage, while total amino acids were affected little during chilled storage. However, volatile basic nitrogen(VBN) increased during the 4 weeks storage from 11.2㎎%, immediately after cooking, to 14.1~14.2㎎%. After reheating, thiobarbituric acid(TBA) value increased more significantly to 0.19 and 0.20.
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KEYWORD
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Wanja-jeon, cook/chill foodservice system, physicochemical changes
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