Change of Physiochemical and Microbiological Quality of Bulgogi Prepared for Home-delivered Meal Service by Cooling and Storage Temperature

Chang-Hee Yoo; Kyung-Eun Lee

Change of Physiochemical and Microbiological Quality of Bulgogi Prepared for Home-delivered Meal Service by Cooling and Storage Temperature

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냉각 및 저장온도를 달리한 가정배달급식용 불고기의 저장 기간 중 이화학적, 미생물적 품질 변화

Type: Academic journal

Author: Chang-Hee Yoo (서울여자대학교) Kyung-Eun Lee (서울여자대학교)

Journal: Culinary Society of Korea Culinary Science & Hospitality Research Vol.25 No.10(Wn.111) KCI Accredited Journals

Published: 2019.10

Pages: 109 - 118 (10page)

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Change of Physiochemical and Microbiological Quality of Bulgogi Prepared for Home-delivered Meal Service by Cooling and Storage Temperature

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The purpose of the study was to compare changes of quality characteristics of Bulgogi prepared for home-delivered meal service during storage by cooling method and storage temperature. Bulgogi was prepared and it was blast chilled or cooled at room temperature, and each sample was storage at 4℃ and -10℃ for physiochemical and microbiological quality testing. On completion of preparation, the Hunter color L-value was lower in Bulgogi cooled at room temperature than that blast chilled and it increased significantly as the storage period increased. The pH showed a significant increase as the storage period progressed. The TBARS value, which indicates lipid oxidation, increased over the storage period and was higher at storage of 4℃ than at storage of -10℃. Texture analysis showed that cohesiveness and hardness increased significantly over the storage period. Chewiness of blast chilled Bulgogi was significantly lower than that cooled at room temperature (p<0.001). During storage, standard plate count and coliforms count ranged 0.5～2.9 logCFU/g, which fall within safe ranges(≤5 logCFU/g). Psychrophilic bacteria were detected in samples stored at 4℃ on day 5. In this study, we developed a recipe for home delivery of Bulgogi, whose meat is rich in nutritional value and has potential hazards in handling. The aim of this study is to provide the basic data for establishing a system for the production and storage of safe home delivery bulgogi by measuring changes in physicochemical and microbial quality during the period.

#Bulgogi #Home-delivered meal #Cook chill system #Physiochemical and microbiological qualities

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Bobeng, B. J., & David, B. D. (1978). HACCP models for quality control of entree production in hospital foodservice system. 1. Development of hazard analysis critical control point model. Journal of the American Dietetic Association, 73(5), 524-529.

Bryan, F. L. (1978). Factors that contribute to outbreaks of foodborne disease. Journal of Food Protection, 41(10), 816-827.

Buckalew, J. J., Schaffer D. W., & Solberg, M. (1996). Surface sanitation and microbiological food quality of a university foodservice operation. Journal of Foodservice Research Ingernationa,. 9(1), 25-39.

Cheon, D. H., & Lee, K. H. (2017). Development of bulgogi sauce added with the concentrate of jujube flesh left around seed. Journal of the East Asian Society of Dietary Life, 27(5), 512-520.

Hwang, K. H., Song, M. K., & Yoon, H. H. (2019). Quality characteristics of bulgogi sauce sweetened with stevia leaf powder. Culinary Science & Hospitality Research, 25(4), 114-124.

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Affiliation 서울여자대학교

Fields Agriculture and Fishery > Food Science

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UCI(KEPA) : I410-ECN-0101-2019-594-001221843

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