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Optimized Conditions of Model Processing for Ready-to-eat Style Galbi-jjim Prepared by Sous-vide and Cook-chill System

Kim, Kyeong-Mi;Park, Jin-Hee;Shin, Weon-Sun

  • 발행 : 2009.12.31

초록

To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.

키워드

Galbi-jjim;sous-vide;cookchill;model processing;safety guideline

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피인용 문헌

  1. Growth of Clostridium perfringens spores inoculated in sous-vide processed Korean traditional Galbijjim under different storage conditions vol.23, pp.2, 2014, https://doi.org/10.5851/kosfa.2009.29.6.673
  2. Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures vol.30, pp.5, 2010, https://doi.org/10.5851/kosfa.2009.29.6.673