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

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

  • 투고 : 2010.04.19
  • 심사 : 2010.08.31
  • 발행 : 2010.10.31


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 $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ 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, $a_w$, 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<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.


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


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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,


연구 과제 주관 기관 : Korean Research Foundation