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KMID : 0665220090220030470
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Korean Journal of Food and Nutrition
2009 Volume.22 No. 3 p.470 ~ p.477
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Evaluation of Quality of Glazed Spanish Mackerel in Teriyaki Sauce Added Lemon and Ginger Juice by Sous vide Cook-Chill System - Focus on the Physicochemical and Sensory Quality -
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Kim Heh-Young
Ko Sung-Hee
Lee Kyung-Yeoun
Park Hwa-Yyun
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Abstract
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In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.
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KEYWORD
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Sous vide Cook-Chill method, moisture content, VBN, sensory quality, lemon juice additions
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