Advanced SearchSearch Tips
Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi
Muhlisin, Muhlisin; Kim, Dong Soo; Song, Yeong Rae; Cho, Young Jae; Kim, Cheon-Jei; An, Byoung-Ki; Kang, Chang-Won; Lee, Sung Ki;
  PDF(new window)
The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at for rapid cooling procedures. Subsequently, the samples are stored at or for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p<0.05). Prolonged cooking time tends to decrease the pH, CIE and CIE levels, and slightly promote the lipid oxidation and protein deterioration. The Chuncheon Dakgalbi being cooked for 10 min promoted the lipid oxidation and protein deterioration during storage at . Moreover, the total aerobic and anaerobic bacteria in Chuncheon Dakgalbi being cooked for 10 min started to grow after 3 wk of storage at . Cooking (autoclaving) at for 30 min is able to maintain the quality and shelf-life of retort pouch packed Chuncheon Dakgalbion the market.
Chuncheon Dakgalbi;cooking;retort packaging;storage temperature;
 Cited by
Ahn, D. U. and Min, B. (2005) Mechanism of lipid peroxidation in meat and meat products-A review. Food Sci. Biotechnol. 14, 152-163.

Ali, A., Sudhir, B., and Gopal, T. K. S. (2005) Effect of heat processing on the texture profile of canned and retort pouch packed oil sardine (Sardinella longiceps) in oil medium. J. Food Sci. 70, 350-354.

Ali, A. A., Sudhir, B., and Gopal, T. K. S. (2006) Effect of rotation on the heat penetration characteristics of thermally processed tuna in oil in retort pouches. Int. J. Food. Sci. Technol. 41, 215-219. crossref(new window)

AOAC (2000) Official Methods of Analysis. 17th ed, Association of Official Analytical Chemists, Washington, DC, pp. 759.

Awuah, G. B., Ramaswamy, H. S., and Economides, A. (2007) Thermal processing and quality: Principles and overview. Chem. Eng. Process 46, 584-602. crossref(new window)

Bouton, P. E., Harris, P. V., and Ratcliff, D. (1981) Effect of cooking temperature and time on the shear properties of meat. J. Food Sci. 46, 1082-1087. crossref(new window)

Byun, Y. J. and Whiteside, W. S. (2007) The effect of barrier materials on salmon quality and retort pouch properties stored under accelerated storage conditions. Abstract, IFT annual meeting, Orlando, USA.

Chia, S. S., Baker, R. C., and Hotchkiss, J. H. (1983) Quality comparison of thermo processed fishery products in cans and retortable pouches. J. Food Sci. 48, 1521-1525. crossref(new window)

Cremer, M. L. and Pizzimenti, K. V. (1992) Effects of packaging, equipment, and storage time on energy used for reheating beef stew. J. Am. Diet Assoc. 92, 954-958.

Ganhao, R., Morcuende, D., and Estevez, M. (2010) Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on color and texture deterioration during chill storage. Meat Sci. 85, 402-409. crossref(new window)

Griffin, R. C. (1987) Retortable plastic packaging. In: Modern processing, packaging and distribution systems for food. Paine, F. A. (ed) Blackie and Son Ltd., London, pp. 1-19.

Heidelbaugh, N. D. and Karel, M. (1970) Changes in pouched heat-processed foods. Modern Packaging 43, 80-90.

Jang, D. H. and Lee, K. T. (2012) Quality changes of ready-to-eat ginseng chicken porridge during storage at 25$^{\circ}C$. Meat Sci. 92, 469-473. crossref(new window)

Kohsaka, K. (1975) Freshness preservation of food and measurement. Food Ind. 18, 105-111.

Kristensen, L. and Purslow, P. P. (2001) The effect of processing temperature and addition of mono-and di-valent salts on the heme-nonheme-iron ration in meat. Food Chem. 73, 433-439. crossref(new window)

Lyon, B. G. and Klose, A. A. (1981) Effect of heat processing in cans and retort pouches on sensory properties of fowl meat. J. Food Sci. 46, 227-233. crossref(new window)

Mohan, C. O., Ravishankar, C. N., Bindu, J., Geethalakshmi, V., and Gopal, T. K. S. (2006) Effect of thermal process time on quality of "shrimp kuruma" in retortable pouches and aluminum cans. J. Food Sci. 71, S496-S500. crossref(new window)

Sinnhuber, R. O. and Yu, T. C. (1977) The 2-thiobarbituric acid reaction, an objective measu-re of the oxidative deterioration occurring in fats and oils. J. Jpn. Soc. Fish Sci. 26, 259-267.

SPSS. (2010). Statistical package for social sciences for Windows (version 19.0). Chicago, IL: SPSS Inc.

Steele, F. M. and Wright, K. H. (2001) Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts. Poultry Sci. 80, 813-816. crossref(new window)

Trevino, J. A. (2009) Effect of oscillating and static retort thermal processing technology using an institutional size pouch. Master thesis, Clemson Univ., South Carolina, USA.