[논문]냉장 중 품질변화 측정 지표 개발을 위한 냉장고 형태별(개방형 및 도어형) 저장 중 주요 냉장 식품의 품질변화 측정

장아라; 송현지; 정현우; 추의진; 이선영

doi:10.22960/jfss.2023.4.7

[국내논문] 냉장 중 품질변화 측정 지표 개발을 위한 냉장고 형태별(개방형 및 도어형) 저장 중 주요 냉장 식품의 품질변화 측정
Comparative Assessment of Quality Changes in Refrigerated Foods Stored in Open-type and Door-type Refrigerators: Towards Developing Quality Indicators

급식외식위생학회지 = Journal of the foodservice safety, v.4 no.1, 2023년, pp.7 - 20

장아라 (중앙대학교 생명공학대학 식품영양학과) , 송현지 (중앙대학교 생명공학대학 식품영양학과) , 정현우 (중앙대학교 생명공학대학 식품영양학과) , 추의진 (중앙대학교 생명공학대학 식품영양학과) , 이선영 (중앙대학교 생명공학대학 식품영양학과)

Abstract ▼ AI-Helper

This study was conducted to investigate the impact of refrigerator type and temperature fluctuations on the quality changes of refrigerated foods. Phycochemical and sensory quality, as well as microbial growth, were measured for various foods stored in open- or door-type refrigerators set at 5℃ during storage. The average temperatures recorded were 11.50±1.14℃ in an open refrigerator, and 6.34±0.97℃ in a closed refrigerator. The average surface temperatures of the food items were 9.60±1.20 and 6.00±0.80℃ for open and closed refrigerators, respectively. Significant changes in color and appearance quality were observed in lettuce, mackerel, ground beef, and cut pineapples when stored in open refrigerators. Ready-to-Eat foods such as gimbap and sandwiches exhibited higher levels of microbiological proliferation when stored in open refrigerators compared to closed refrigerators. Processed foods, such as sterilized milk and packaged tofu, did not show significant differences in quality among various types of refrigerators. The installation of refrigerator doors can effectively minimize temperature fluctuations caused by external factors, thereby reducing variations in food quality. These findings provide essential insights into the quality changes associated with the implementation of refrigerator doors, serving as fundamental data for ensuring optimal food preservation.

주제어

표/그림 (11)

표 Table 1. Quality indicators for refrigerated food in this study
표 Table 2. Temperatures (ºC) of ambient, lower shelf (2nd), and upper shelf (5th) in open and closed refrigerated display case with refrigerator set at 10, 7, and 5ºC measured for 48 h using data loggor temperature sensor
표 Table 3. Temperatures (ºC) of refrigerated foods stored on the lower shelf (2nd shelf) in open or closed refrigerated display case with refrigerator set at 5ºC measured for 7 d using infrared thermometer
그림 Fig. 1. Changes of treatable acidity (A), b value (B), color difference (C), populations (log₁₀ CFU/g) of coliform (D), and appearance (E) on lettuce following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 12 days. The detection limit for coliform was 0.70 log₁₀ CFU/g.
그림 Fig. 2. Changes of pH (A), populations (log₁₀ CFU/g) of mesophilic bacteria (B), a value (C), volatile basic nitrogen (VBN; D), and appearance (E) on mackerel following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 7 days. The detection limit for mesophilic bacteria was o.70 log₁₀ CFU/g
그림 Fig. 3. Changes of pH (A), L value (B), a value (C), color difference (D), volatile basic nitrogen (VBN; E), and appearance (F) on ground beef following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 7 days.
그림 Fig. 4. Changes of populations (log₁₀ CFU/g) of mesophilic bacteria (A), and psychrophilic bacteria (B) on packaged tofu following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 4 weeks. The detection limit for mesophilic bacteria was 0.70 log₁₀ CFU/g, while the detection limit for psychrophilic bacteria was 1.70 log₁₀ CFU/g.
그림 Fig. 5. Changes of water holding capacity (A), and firmness (B) on unpackaged tofu following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 7 days.
그림 Fig. 6. Changes of populations (log₁₀ CFU/g) of mesophilic bacteria (A), and psychrophilic bacteria (B) on gimbap following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 7 days. The detection limit for mesophilic bacteria was 0.70 log₁₀ CFU/g, while the detection limit for psychrophilic bacteria was 1.70 log₁₀ CFU/g.
그림 Fig. 7. Changes of populations (log₁₀ CFU/g) of mesophilic bacteria (A), and psychrophilic bacteria (B) on sandwich following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 7 days. The detection limit for mesophilic bacteria is 0.70 log₁₀ CFU/g, while the detection limit for psychrophilic bacteria was 1.70 log₁₀ CFU/g.
그림 Fig. 8. Changes of treatable acidity (A), L value (B), color difference (C), populations (log₁₀ CFU/g) of yeast/mold (D), and appearance (E) on fresh-cut pineapple following open refrigerated display case (without door, black symbol) or closed refrigerated display case (with door, red symbol) during storage at 5ºC for 7 days. The detection limit for yeast/mold was 0.70 log₁₀ CFU/g.

참고문헌 (24)

Bae HJ, Park HJ. 2011. Microbiological hazard analysis of Ready-to-eat sandwiches and quality improvement effect by implementing？HACCP. Korean J Food Cook Sci. 27(4):55-65.
Byun JS, Min JS, Kim IS, Kim JW, Chung MS, Lee M. 2003. Comparison of indicators of microbial quality of meat during aerobic？cold storage. J Food Prot. 66(9):1733-1737.

상세보기
Cao R, Yan L, Xiao S, Hou B, Zhou X, Wang W, Zhang J. 2023.？Effects of different low-temperature storage methods on the quality and processing characteristics of fresh beef. Foods. 12(4):782.

상세보기
Choi JY, Hwang SH, Cho YS. 2022. Use-by date on food: current？and future directions. Food Sci Nutr. 27(1):6-11.
Goulas AE, Kontominas MG. 2005. Effect of salting and smokingmethod on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes. Food Chem. 93(3):511-520.

상세보기
Hudson JA, Olsen L, Cook RL. 2011. Minimum growth temperatures？of foodborne pathogens and recommended chiller temperatures.？Ministry for Primary Industries, Manatu Ahu Matua. 2016(4):1-25
Kim DY, Park SW, Shin HS. 2023. Fish freshness indicator for sensing fish quality during storage. Foods. 12(9):1801.
Koo MS, Kim YS, Shin DB, Oh SW, Chun HS. 2007. Shelf-life of？prepacked gimbap and sandwiches marketed in convenience？stores at refrigerated condition. J Food Hyg Saf. 22(4):323-331.
Laguerre O, Hoang HM., Flick D. 2013. Experimental investigation？and modelling in the food cold chain: thermal and quality evolution. Trends Food Sci Technol. 29(2):87-97.

상세보기
Lee DY, Kwon KH, Chai C, Oh SW. 2017. Microbial contamination？of tofu in Korea and growth characteristics of Bacillus cereus？isolates in tofu. LWT-Food Sci Technol. 78:63-69.
Lee JH, Bae HJ. 2015. A survey on the ready-to-eat foods' consumption practices of university students and microbiological？quality assessment of gimbap. Korean J Food Cook Sci.？31(2):153-161.
Lee YS, Ha JH, Park KH, Lee SY, Choi YJ, Lee DH, Ha SD. 2008.？Survey on storage temperature of domestic major chilled. J Food？Hyg Saf. 23(4):304 -308.
Leggett LN, Tomasula PM, Van Hekken DL, PORTO-FETT ACS,？Shoyer B, Renye JA, Farkye N. 2012. Effect of storage at 4 and？10C on the growth of Listeria monocytogenes in and on queso？fresco. J Food Saf. 32(2):236-245.
Lepecka A, Zielinska D, Szymanski P, Buras I, Kolozyn-Krajewska？D. 2022. Assessment of the microbiological quality of ready-toeat salads-are there any reasons for concern about public？health?. Int. J. Environ. Res. 19(3):1582.
Manzocco L, Plazzotta S, Maifreni M, Calligaris S, Anese M, Nicoli？MC. 2016. Impact of UV-C light on storage quality of fresh-cut？pineapple in two different packages. LWT-Food Sci Technol.？65:1138-1143.
Otero L, Perez-Mateos M, Holgado F, Marquez-Ruiz G, Lopez-Caballero ME. 2019. Hyperbaric cold storage: Pressure as an？effective tool for extending the shelf-life of refrigerated mackerel？(Scomber scombrus, L.). Innov Food Sci Emerg Technol. 51:41-50.

상세보기
Sadler GD, Murphy PA. 2010. pH and titratable acidity. Food analysis. 4:219-238.
Shin JW. 2022. Use by date for foods. Food Sci Nutr. 27(1):1-5.
Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'neill K,？McDowell J, Boderck M. 1990. Microbiological safety assurance？system for foodservice facilities. Food Technol. 44(12):68-73.
Xie Y, Brecht JK, Abrahan CE, Bornhorst ER, Luo Y, Monge AL,？Brown W. 2021. Improving temperature management and retaining quality of fresh-cut leafy greens by retrofitting open refrigerated retail display cases with doors. J Food Eng. 292:110271.

상세보기
Ministry of Food and Drug Safety in Korea (MFDS). 2017. Investigation on the storing and distributing temperatures of foods and？their evidences in major foreign countries, [cited 2023 May 12],？Available from: https://scienceon.kisti.re.kr/srch/selectPORSrchReport.do?cnTRKO201900000289
Ministry of Food and Drug Safety in Korea (MFDS). 2021. Application timing of the expiration date labeling system for food and？other items, [cited 2023 May 5], Available from: https://www.mfds.go.kr/brd/m_99/view.do?seq45890
Ministry of Food and Drug Safety in Korea (MFDS). 2022. The？Ministry of Food and Drug Safety has fully implemented the？practice of 'installing refrigerator doors' in food stores, [cited？2023 May 5], Available from: https://www.mfds.go.kr/brd/m_99/view.do?seq46269
Ministry of Food and Drug Safety in Korea (MFDS). 2023. Food？code, [cited 2023 May 1], Available from: https://various.foodsafetykorea.go.kr/fsd/

표제어: PCR

동의어: Packet Collision Rate

용어 설명 출처 목록 (6)

용어 설명: PCR은 세균 특이성이 있는 primer를 이용하여 적은 수의 세균이 있을지라도 쉽게 검출할 수 있는 유용한 방법이며, 이를 이용하여 구강 내 치면세균막이나 타액에서 직접 세균을 검출할 수 있게 되었다[8].

내보내기 구분	파일저장 인쇄 메일전송
구성항목	기본정보 상세정보 관리번호, 논문명, 저널/프로시딩명, 저자 , 발행년, 권, 호, 시작페이지, 끝페이지, 발행기관 관리번호, 논문명, 대등논문명, 저자 , 저널/프로시딩명, 발행기관, 발행년, 발행언어, 권, 호, 시작페이지, 끝페이지, ISBN, ISSN, 주제분야, 키워드, 초록(한글), 초록(영문), 저자(소속기관)
저장형식	Text(ASCII format) Excel format RefWorks Direct Export RIS format (for Reference Manager, ProCite, EndNote), Scholar's Aids, Mendeley
메일정보	받는사람 (필수) @ 보내는사람 (선택) @ 제목 내용 KISTI 검색결과 이메일 서비스
안내	총 건의 자료가 검색되었습니다. 다운받으실 자료의 인덱스를 입력하세요. (1-10,000) 검색결과의 순서대로 최대 10,000건 까지 다운로드가 가능합니다. 데이타가 많을 경우 속도가 느려질 수 있습니다.(최대 2~3분 소요) 다운로드 파일은 UTF-8 형태로 저장됩니다. 파일의 내용이 제대로 보이지 않을실 때는 웹브라우저 상단의 보기 -> 인코딩 -> 자동선택 여부를 확인하십시오. ~ Text(ASCII format) Excel format