Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures

• 발행기관: 한국축산식품학회
• 저자명: Weon Sun Shin Kyeong Mi Kim Jin Hee Park Tae Im Cho
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제30권 제5호, 722~729쪽, 전체 8쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2010.10.31

영문 초록

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs (“galbi-jjim”) prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and 20℃). Beef short ribs marinated in soy sauce for 24 h at 3℃ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at 90℃ for 90 min in a water bath, and then immediately chilled below 3℃ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, L*a*b* color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, aw, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p

키워드

sous-vide/cook-chill sensory quality microbiological safety temperature abuse simulation