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<p>This study examined the effect of adding doors to open refrigerated display (ORD) cases on the microbiological safety and sensory quality of minimally processed and ready-to-eat foods under simulated retail conditions. Food products (lettuce, pineapple, <i>kimchi</i>, and sandwiches) were stored in ORD and closed refrigerated display (CRD) cabinets with the thermostat setting at 5&#xa0;°C for 28&#xa0;days. Temperature monitoring results revealed significantly (<i>p</i> <InlineEquation ID="IEq1"> <EquationSource Format="TEX">\(&lt;\)</EquationSource> <EquationSource Format="MATHML"><math> <mo>&lt;</mo> </math></EquationSource> </InlineEquation> 0.05) greater fluctuations in ORD units, particularly on lower shelves, with food surface temperatures exceeding 8&#xa0;°C, while CRD units maintained more stable temperatures ≤ 6&#xa0;°C. The CRD cases had more homogeneous temperature profiles. Bacterial populations in food products increased by 3.2 and 1.6 log CFU/g after 7&#xa0;days of storage within ORD and CRD cases, respectively. Overall, the food products placed on the lower shelf of the CRD cabinets had the highest appearance, color, firmness, odor, and preference scores for pineapple and <i>kimchi</i>.</p>

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Closed refrigerated display cabinets can significantly improve microbiological safety and sensory quality of perishable foods

  • 期刊论文

  • 发表日期：

    2025年12月1日

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  • A-Ra Jang,
  • Jae-Hyun Yoon,
  • Euijin Choo,
  • Hyunwoo Joung,
  • YouHyeon Kim,
  • Sun-Young Lee

摘要

This study examined the effect of adding doors to open refrigerated display (ORD) cases on the microbiological safety and sensory quality of minimally processed and ready-to-eat foods under simulated retail conditions. Food products (lettuce, pineapple, kimchi, and sandwiches) were stored in ORD and closed refrigerated display (CRD) cabinets with the thermostat setting at 5 °C for 28 days. Temperature monitoring results revealed significantly (p \(<\) < 0.05) greater fluctuations in ORD units, particularly on lower shelves, with food surface temperatures exceeding 8 °C, while CRD units maintained more stable temperatures ≤ 6 °C. The CRD cases had more homogeneous temperature profiles. Bacterial populations in food products increased by 3.2 and 1.6 log CFU/g after 7 days of storage within ORD and CRD cases, respectively. Overall, the food products placed on the lower shelf of the CRD cabinets had the highest appearance, color, firmness, odor, and preference scores for pineapple and kimchi.