Prediction of the Shelf-life of Chilled Foods at Various Temperatures
- Authors
- 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
- Issue Date
- Dec-2008
- Publisher
- KOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
- Keywords
- chilled food; large discount market; refrigerator; shelf-life; storage temperature
- Citation
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.51, no.4, pp 329 - 333
- Pages
- 5
- Journal Title
- JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY
- Volume
- 51
- Number
- 4
- Start Page
- 329
- End Page
- 333
- URI
- https://scholarworks.bwise.kr/cau/handle/2019.sw.cau/23527
- DOI
- 10.3839/jksabc.2008.063
- ISSN
- 1738-2203
2234-344X
- 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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Collections - College of Biotechnology & Natural Resource > School of Food Science and Technology > 1. Journal Articles
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