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The purpose of this paper is to analyze the fat, saturated fatty acid and trans fatty acid contents in ready-to-eat foods distributed at amusement parks to develop an appropriate food safety management system for children.

In all, 322 ready-to-eat food samples categorized into 17 types were collected from nine Korean amusement parks and their fat, saturated fatty acid and trans fatty acid contents were assessed.

Fat, saturated fatty acid and trans fatty acid contents were relatively high in flour-based products. On the basis of the Korea Food and Drug Administration classification, the samples in 12 categories were classified as high-fat foods. The samples in nine categories were classified as high-saturated fatty acid foods. Most samples also contained non-negligible levels of trans fatty acids. The fat, saturated fatty acid and trans fatty acid contents of samples even in the same category varied markedly.

This research will inform the necessity of an appropriate safety management system for ready-to-eat foods distributed at amusement.

Although the fat contents of foods distributed around school area were often observed, the potential risk of those in ready-to-eat foods distributed at amusement parks have rarely been assessed. As patterns of food intakes vary world-widely, a periodic monitoring data like this study may be useful for international organizations and researchers.

The purpose of this paper is to analyse the sugar contents of ready-to-eat foods distributed at amusement parks and suggested an appropriate food safety management strategy for children.

Ready-to-eat food samples (n = 322) in 17 categories were collected from the major amusement parks in Korea, and their free sugar contents were determined. Substitution of sugars in high-sugar foods with appropriate artificial sweeteners is suggested to reduce sugar intake after comparing the estimated daily intakes (EDIs) of the sweeteners with the corresponding acceptable daily intakes (ADIs).

Samples in three categories (tteokbokki, muffins and waffles) were classified as high-sugar foods. The substitution of all sugar in the high-sugar foods with aspartame or sucralose, among the predominant artificial sweeteners in Korea, would not increase their EDIs to higher values than the corresponding ADIs for both children and adolescents. Consequently, substitutions of sugars in high-sugar foods with aspartame or sucralose are suggested. Partial substitutions (45 and 40 per cent, respectively) of sugar are recommended for muffin and waffle, considering their baking properties and current sugar contents.

This paper reveals the necessity of an appropriate safety management system for ready-to-eat foods distributed at amusement parks.

The potential risks caused by sugar in ready-to-eat foods distributed at amusement parks and the substitution of sugar with artificial sweeteners has rarely been assessed. The approaches proposed in this paper minimise the risks posed by both sugar and artificial sweeteners simultaneously, and may be useful in the development of a food safety management system.

The purpose of this paper is to determine the influences of fat content and storage temperature on the quality of frozen pork patties during storage to evaluate the shelf life set by the manufacturer.

Changes in moisture content, acid value, peroxide value, thiobarbituric acid value, total volatile basic nitrogen content, and the sensory score of frozen pork patties with 10 and 15 percent fat contents during storage at −5, −15, and −23°C for six months.

Although microbiological quality remained unchanged, moisture content decreased, and lipid rancidity and protein putrefaction increased significantly during storage. More rapid deterioration in quality was observed in patties stored at −5°C than those stored at lower temperatures. Lipid rancidity and protein putrefaction increased more rapidly (but not significantly) in patties with 15 percent fat than those with 10 percent fat. Overall acceptance of the sensory properties was closely correlated with the above quality indicators, except thiobarbituric acid value. Acceptable qualities of the samples were maintained for the first two, four, and six months under storage at −5, −15, and −23°C, respectively.

The current shelf life of frozen pork patties set by manufacturers, assuming a storage temperature of −18°C, needs to be readjusted considering practical storage temperatures.

No studies have comprehensively explored the effects of fat content and storage temperatures on the quality of ground meat products during frozen storage. These approaches to determine quality changes may be useful for manufacturers to predict and control the quality of their products.