| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-03-15 |
| タイトル |
|
|
タイトル |
新調理システムにおける真空調理法の安全性についての一考察 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
A Study on the Safety of Vacuum Cooking Method in the New Cooking System |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
真空調理 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Vacuum cooking |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
新調理システム |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
new cooking system |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
細菌検査 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
bacterial inspection |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
ガスクロマトグラフィー |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
gas chromatography |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
2,4ビスフェノール |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
Phenol,2, 4-bis (1,1-dimethylethyl) |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| ID登録 |
|
|
ID登録 |
10.60171/00003153 |
|
ID登録タイプ |
JaLC |
| 著者 |
山下, 由美子
溝下, あさみ
村田, 美穂子
谷口, 美佐子
白砂, 千登勢
水井, 富美恵
岡田, 正浩
Yamashita, Yumiko
Mizoshita, Asami
Murata, Mihoko
Taniguchi, Misako
Shirasago, Chitose
Mizui, Fumie
Okada, Masahiro
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
In the present study,we investigated the shelf-life of vacuum cooked products, which are being increasingly utilized on many fronts, including hotel and hospital catering. We focused on important factors for food hygiene through bacterial and organoleptic testing and investigated the leaching of hazardous substances from vacuum packaging materials due to heating with steam convection ovens.
Bacterial testing detected only small amounts of general bacteria even after two weeks of storage following vacuum cooking, and no bacteria were detected on reheating. Moreover, organoleptic testing revealed no difference between food taste immediately after cooking and food taste two weeks later.
Leaching tests of vacuum packaging materials found minute amounts of phenol, 2, 4-bits (1, 1-dimethylethyl) following vacuum processing.
The present experiments did not enable to specify the shelf-life of vacuum cooked products from a food hygiene perspective; however, reheating process was found to increase the safety of vacuum cooking, which provides a superior catering method with regard to presevation quality. Conversely, although the detected amounts were small, confirmation of hazardous substances from the packaging materials used in vacuum cooking indicates the necessity of further investigation into materials and safety.
This should be important for increasing in the spread of vacuum cooking method in the future. |
| 書誌情報 |
広島文化学園短期大学紀要
巻 42,
p. 41-49,
発行日 2009-12-28
|
| 出版者 |
|
|
出版者 |
広島文化学園短期大学 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
18846769 |
| 書誌レコードID |
|
|
収録物識別子タイプ |
NCID |
|
収録物識別子 |
AA12454339 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
| 著者版フラグ |
|
|
出版タイプ |
VoR |
|
出版タイプResource |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
42-5.pdf (1.0 MB)
