The purposes of the study were to develop standardized recipes for home-delivered therapeutic diets applicable to a cook/chill system based on Hazard Analysis Critical Control Point (HACCP), to assess quality of the products during preparation, storage, transportation, and reheating, and to develop ...
The purposes of the study were to develop standardized recipes for home-delivered therapeutic diets applicable to a cook/chill system based on Hazard Analysis Critical Control Point (HACCP), to assess quality of the products during preparation, storage, transportation, and reheating, and to develop a home-delivered therapeutic meal service model. The study consisted of two parts: dietitians' and patients' need assessment on the home-delivered therapeutic diet service and recipe standardization and quality assessment, In Study I, questionnaires were developed based on a review of literature and interviews with dietitians for identifying needs on home-delivered therapeutic meal service and important factors for a successful meal service system. A total of 270 questionnaires were mailed to dietitians employed by general hospitals nationwide and 100 responses were returned and analyzed. A total of 154 patients in two general hospitals in Seoul were surveyed. In Study 2, three menus for diabetic patients were selected and standardized through experimental cooking. The menus were prepared and sensory, microbiological, and physio-chemical quality were assessed throughout the production flow. A documentary survey and a questionnaire survey are carried out in order to access to the need of dietitian and patients to develop home-delivered therapeutic diets. And based on this data, recipe for therapeutic diets applicable to cook/chill system based on HACCP plan is made using Bulgogi, hard-boiled frozen pollack and hard-boiled spanish mackerel as menus. A simulation on food product-transportation flows for home-delivered meal service is carried out. And physio-chemical, microbiological, and sensory quality variation during storage due to cooling method and storage temperature is measured to investigate the quality variation of food product due to cooling method and storage temperature as storage period is varied. By these experiment results critical control point(CCP) during food product-transportation flows can be determined, and by seeking management method of CCP the food product-transportation flow model for home-delivered therapeutic diets service was proposed. The results of. the Study are summarized as follows. 1. Eighty two percent of the patients needed therapeutic diets for themselves and the younger and male patients needed the therapeutic diets more than their counterparts. Only 6% of the patients followed diet therapy well and 60% answered they practiced the diet therapy in some degrees. The reasons of difficulty in practising the therapeutic diets were responded to troublesomeness in special cooking for patients, tasteless due to restricted recipe and food ingredients and difficulty in the recipe of the therapeutic diets by patients and dietitians. 2. The dietitians responded to 'economic burden on patients' and 'concern on unsafe meal delivery' on barriers to growth of home-delivered therapeutic service. And patients and dietitians desired that home-delivered therapeutic diet service system was certified by government agencies. 3. In terms of the home-delivered therapeutic diet service system, the dietitians and patients considered safety management and food choices as the most important factors, respectively, The results of the Study II are as follows. 1. Bulgogi, hard-boiled frozen pollack, and hard-boiled spanish mackerel for diabetic patients were selected as test menus and the recipes were standardized applicable to a cook/chill system. 2, The menus were prepared by simulating a current home-delivered meal service system and by following guidelines of Department of Health and Social Security(DHSS) for cook/chilled products. Food temperatures during the production-transportation flows ranged 23-26℃, which proposed potential dangers because the ranges of the temperature was a dangerous zone, 3. During the production-transportation flows, standard plate counts(SPC) and coliform count was below 6 log CFU/g and 2 log MPN/g, respectively, which fell within safety standards by Buckalew(1996). 4. pH increased a during 5-day storage period ranging from 5.74-6.82, which was in dangerous states because pH 6.8-7.2 was the range of optimal growth conditions of microbes, TBA showing the acidification of lipids increased during the storage period; the products following -10℃ storage of rapid cooling group was more stable than those with 4℃ storage of room temperature cooling. 5. The lightness scores of rapid cooling groups were higher than those of the room temperature cooling groups immediately after delivery and decreased during the storage periods; the lightness of bulgogi increased during the storage. This was due to the seasonings immersed into the bulgogi. Redness and yellowness increased during the storage periods. A. mechanical sensory analysis showed that springiness decreased during the storage periods and hardness increased significantly in all experimental groups. Also the hardness of the rapid cooling groups changed less than that of room temperature cooling groups. 6. During the storage periods, SPC and coliform count of the menus were within safe ranges. Psychrotrophic aerobic plate count (PCP) was not detected for 3 day storage of hard-boiled frozen pollack and hard-boiled Spanish mackerel, However PCP were detected in bulgogi samples of 4℃ and -10℃ storage groups in the 5th day of storage. It is necessary to determine safe ranges of PCP. 7. During the storage period, all sensory characteristics of bulgogi, hard-boiled frozen pollack and hard-boiled spanish mackerel decreased except off-flavor. Immediately after delivery, taste and overall acceptability scores of the rapid cooling groups were higher than those of room temperature cooling group. Taste and overall acceptability of 4℃ storage group was evaluated higher than that of -10℃ storage group, but flavor of 41C storage group was evaluated lower than that of -10℃ storage group. 8. For Bulgogi, h
The purposes of the study were to develop standardized recipes for home-delivered therapeutic diets applicable to a cook/chill system based on Hazard Analysis Critical Control Point (HACCP), to assess quality of the products during preparation, storage, transportation, and reheating, and to develop a home-delivered therapeutic meal service model. The study consisted of two parts: dietitians' and patients' need assessment on the home-delivered therapeutic diet service and recipe standardization and quality assessment, In Study I, questionnaires were developed based on a review of literature and interviews with dietitians for identifying needs on home-delivered therapeutic meal service and important factors for a successful meal service system. A total of 270 questionnaires were mailed to dietitians employed by general hospitals nationwide and 100 responses were returned and analyzed. A total of 154 patients in two general hospitals in Seoul were surveyed. In Study 2, three menus for diabetic patients were selected and standardized through experimental cooking. The menus were prepared and sensory, microbiological, and physio-chemical quality were assessed throughout the production flow. A documentary survey and a questionnaire survey are carried out in order to access to the need of dietitian and patients to develop home-delivered therapeutic diets. And based on this data, recipe for therapeutic diets applicable to cook/chill system based on HACCP plan is made using Bulgogi, hard-boiled frozen pollack and hard-boiled spanish mackerel as menus. A simulation on food product-transportation flows for home-delivered meal service is carried out. And physio-chemical, microbiological, and sensory quality variation during storage due to cooling method and storage temperature is measured to investigate the quality variation of food product due to cooling method and storage temperature as storage period is varied. By these experiment results critical control point(CCP) during food product-transportation flows can be determined, and by seeking management method of CCP the food product-transportation flow model for home-delivered therapeutic diets service was proposed. The results of. the Study are summarized as follows. 1. Eighty two percent of the patients needed therapeutic diets for themselves and the younger and male patients needed the therapeutic diets more than their counterparts. Only 6% of the patients followed diet therapy well and 60% answered they practiced the diet therapy in some degrees. The reasons of difficulty in practising the therapeutic diets were responded to troublesomeness in special cooking for patients, tasteless due to restricted recipe and food ingredients and difficulty in the recipe of the therapeutic diets by patients and dietitians. 2. The dietitians responded to 'economic burden on patients' and 'concern on unsafe meal delivery' on barriers to growth of home-delivered therapeutic service. And patients and dietitians desired that home-delivered therapeutic diet service system was certified by government agencies. 3. In terms of the home-delivered therapeutic diet service system, the dietitians and patients considered safety management and food choices as the most important factors, respectively, The results of the Study II are as follows. 1. Bulgogi, hard-boiled frozen pollack, and hard-boiled spanish mackerel for diabetic patients were selected as test menus and the recipes were standardized applicable to a cook/chill system. 2, The menus were prepared by simulating a current home-delivered meal service system and by following guidelines of Department of Health and Social Security(DHSS) for cook/chilled products. Food temperatures during the production-transportation flows ranged 23-26℃, which proposed potential dangers because the ranges of the temperature was a dangerous zone, 3. During the production-transportation flows, standard plate counts(SPC) and coliform count was below 6 log CFU/g and 2 log MPN/g, respectively, which fell within safety standards by Buckalew(1996). 4. pH increased a during 5-day storage period ranging from 5.74-6.82, which was in dangerous states because pH 6.8-7.2 was the range of optimal growth conditions of microbes, TBA showing the acidification of lipids increased during the storage period; the products following -10℃ storage of rapid cooling group was more stable than those with 4℃ storage of room temperature cooling. 5. The lightness scores of rapid cooling groups were higher than those of the room temperature cooling groups immediately after delivery and decreased during the storage periods; the lightness of bulgogi increased during the storage. This was due to the seasonings immersed into the bulgogi. Redness and yellowness increased during the storage periods. A. mechanical sensory analysis showed that springiness decreased during the storage periods and hardness increased significantly in all experimental groups. Also the hardness of the rapid cooling groups changed less than that of room temperature cooling groups. 6. During the storage periods, SPC and coliform count of the menus were within safe ranges. Psychrotrophic aerobic plate count (PCP) was not detected for 3 day storage of hard-boiled frozen pollack and hard-boiled Spanish mackerel, However PCP were detected in bulgogi samples of 4℃ and -10℃ storage groups in the 5th day of storage. It is necessary to determine safe ranges of PCP. 7. During the storage period, all sensory characteristics of bulgogi, hard-boiled frozen pollack and hard-boiled spanish mackerel decreased except off-flavor. Immediately after delivery, taste and overall acceptability scores of the rapid cooling groups were higher than those of room temperature cooling group. Taste and overall acceptability of 4℃ storage group was evaluated higher than that of -10℃ storage group, but flavor of 41C storage group was evaluated lower than that of -10℃ storage group. 8. For Bulgogi, h
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