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냉각 및 저장온도를 달리한 가정배달급식용 불고기의 저장 기간 중 이화학적, 미생물적 품질 변화
유창희,이경은 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.10
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.
원전 기자재의 수출 - 우선 선진국회사 하청업체로의 참여부터 시작
유창희 한국원자력산업회의 1994 원자력산업 Vol.14 No.7
해외 원전건설시장은 현재 전반적으로 침체국면에 있지만, 한중의 원전건설 기술수준은 계속 개발 발전단계에 있다. 한편으로 경쟁사간의 국제 정치적 역학관계가 민감하게 작용하고 있다. 따라서 초기단계에서는 기술도입선인 관련 있는 선진 외국 메이커와 하청 참여형태나 컨소시엄 형태로 기자재 공급에 참여하는 방안 등이 보다 현실적이다.
냉각방법과 저장온도를 달리한 가정배달급식용 삼치조림의 저장기간 중 이화학적, 관능적 품질 평가
유창희,이경은 (사)한국조리학회 2019 한국조리학회지 Vol.25 No.11
The purpose of this study was to compare changes of quality characteristics of hard-boiled spanish mackerel for home-delivered meal service during storage by different cooling method and storage temperature. Each sample was storage at 4℃ and −10℃, and it tested for physiochemical and sensory qualities. The Hunter color L-value was decreased significantly as the storage period increased (p<0.001). The pH showed a significant increase as the storage period progressed at rapid cooling 4℃ storage group. The TBARS value increased over the storage period (p<0.001). The rapid cooling −10℃ storage group showed a lower increase compared to other experimental groups, indicating that freezing through rapid cooling may delay oxidation. Texture analysis showed that hardness of blast chilled hard-boiled spanish mackerel was significantly lower than that cooled at room temperature (p<0.01). Hence, all items increased significantly over the storage period in texture analysis. In the sensory quality evaluation, off-flavor was strongly shown from the 3rd day of storage. In particular, the room temperature cooling is assessed to be below normal, so production of hard-boiled spanish mackerel through room temperature cooling is deemed to be difficult to postulate if stored at home for more than 3 days.
학교급식과 식사 장소에 따른 경기지역 교사의 학교급식 음식물쓰레기 감량과 식사지도에 대한 인식
유창희,김경주,이경은 동아시아식생활학회 2020 동아시아식생활학회지 Vol.30 No.2
This study was undertaken to examine the perception of teachers on plate waste reduction and mealtime supervision at schools, and to investigate their needs on education subjects and foodservice improvement for plate waste reduction by considering the school level and dining place. Totally, 233 teachers participated in a survey conducted in Gyeonggi Province; 230 responses were finally used for data analysis after excluding responses with significant missing data. Plate waste was perceived as little serious (36.2%) or somewhat serious (31.4%), with the perception increasing in seriousness at higher school levels. It was found that teachers (43.9%) and students (31.6%) had the greatest influence on plate waste reduction in elementary schools, whereas students (60.7%) had the most influence in high schools (p<0.01). In terms of the reasons why students left meals, ‘students’ picky eating habits’ was rated significantly higher by elementary school teachers (p<0.05), whereas ‘having snacks before lunch’ and ‘students’ diet control’ were rated significantly higher by the middle and high school teachers (p<0.001). Most elementary school students were supervised daily by teachers during mealtime (93.9%), but high school teachers (52.5%) undertook supervision only during their appointed turn (p<0.001). More teachers supervised students by turn (56.9%) during mealtime in schools with a cafeteria, while homeroom teachers (98.3%) in schools without a cafeteria undertook daily supervision during mealtime (p<0.001). Considering foodservice improvement for reducing plate waste, the high school teachers rated the factors of self-service style (p<0.05), selective menus (p<0.001), and serving food on neat tableware (p<0.01) significantly higher than the elementary school teachers. For reducing plate waste, teacher’s supervision during mealtime was needed significantly higher among the elementary school teachers (p<0.01). Awarding students with no plate waste and allowing them to select menus were rated significantly higher by teachers using cafeterias (p<0.05). Teachers and nutrition teachers/dietitians should work together to encourage students to practice healthy eating and reduce plate waste during mealtimes. To reduce plate waste, nutrition teachers/dietitians should prioritize foodservice quality improvement, and differentiate plate waste reduction activities by considering the school level and dining place.