Microbiological Quality and Change in Vitamin C Contents of Vegetables Prepared at Industrial Foodservice Institutions in Kumi.
- Author:
Gum Ran KIM
1
;
Myung Sook JANG
Author Information
1. Department of Food Science and Nutrition, Dankook University, Korea.
- Publication Type:Original Article
- Keywords:
microbiological quality;
vitamin c contents;
industrial foodservice institutions;
sanitary treatment;
scientific cooking method
- MeSH:
Acetic Acid;
Ascorbic Acid*;
Capsicum;
Cooking;
Gyeongsangbuk-do*;
Raphanus;
Seasons;
Soybeans;
Vegetables*;
Vitamins*
- From:Journal of the Korean Dietetic Association
1998;4(2):263-269
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.
