The Development of Hazard Analysis Critical Control Point Based Standardized Recipe and the Quality Assessment of Cook/chilled Soy Sauce Glazed Mackerel

Abstract Soy sauce glazed mackerel is one of the frequently used menu items in Korean institutional foodservice operations and was selected as the test menu item for the study. Through experimental cooking, preliminary test, and the analysis of recipes, critical control points were identified and anHACCP-based recipe applicable to cook/chill system was standardized. The product flow of the item consisted of receiving, pre-preparation, preparation, cooling, packaging, storage, and reheating [steam convection oven and microwave oven]. Time-temperature profile was recorded for each step and microbiological analysis [total aerobic plate count, psychrotrophic plate count, coliform, and fecal coliform count] were done for raw material; after cooking and cooling; on 1 st , 3 rd , 5 th , and 7 th day of storage; and after reheating. Chemical analysis [pH, acid value, and volatile based nitrogen(VBN)] and sensory evaluation of the item also were conducted. Time-temperature data showed that the time the item had passed through temperature danger zone(40-140°F) during all phases was 60minutes at rapid cooling. When cooling at room temperature, however, the temperature of this menu item did not drop below the ambient temperature. The results of microbiological test were negative throughout all phases following cooking. The chemical profile of the product did not change significantly during storage periods except for VBN which increased significantly on 7 th day. Sensory score for appearance in the overall quality profile decreased significantly as the length of storage increased for both reheating methods. Significant differences were not detected for the two reheating methods.