베이커리 식빵의 소비기한 설정을 위한 보관 방법에 따른 품질 변화 연구

서지정보

ㆍ발행기관 : 한국식품위생안전성학회 ㆍ수록지정보 : 한국식품위생안전성학회지 / 38권 / 4호
ㆍ저자명 : 황선혜, 최지연, 김민주, 조용선

목차

ABSTRACT
Materials and Methods
시료
관능검사
수분
세균수 및 대장균(군) 정량 분석
황색포도상구균(Staphylococcus aureus) 정성 분석
초기부패미생물 동정
통계처리
Results and Discussion
5oC 저장 식빵의 품질안전한계기간 설정
15oC 저장 식빵의 품질안전한계기간 설정
25oC 저장 식빵의 품질유지한계기간 설정
35oC 저장 식빵의 품질유지한계기간 설정
품질안전한계기간을 고려한 소비기한 설정
식빵류의 부패미생물 분석
Acknowledgement
국문요약
Conflict of interests
ORCID
References

영어 초록

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35oC for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5oC satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15oC showed high variability from 3–39 days. At 25oC, a quality safety limit period of 2–20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 °C had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7–13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1–35oC) can be distributed and stored in a temperature range of up to 35oC. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

참고 자료

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