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KMID : 1011620090250030297
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Korean Journal of Food and Cookey Science
2009 Volume.25 No. 3 p.297 ~ p.305
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Improvement in the Storage Quality for of Steamed Chicken Processed by a Sous-vide Cook-Chill System - Focused on Addition of Oregano-Allspice and Ascorbic acid -
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김혜영:Kim Heh-Young
배지원:Bae Ji-Won
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Abstract
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This study aimed to determine the physicochemical, microbiological, and sensory qualityies of steamed chicken samples by prepared with combined additions of oregano-allspice and Ascorbic acid (OA/AA), and processed by a sous-vide cook - chill system. The hurdle effect of the OA/AA addition was examined in terms of microbial stability improvements and their effects on sensory were also evaluated. First, the microbial risk was lowered and chicken quality was good with the addition of the OA/AA hurdle as compared to the control. Second, over various days of storage, the microbial quality of the OA/AA samples was relatively high. In standard plate counts, the control group presented a bacteria level of 2.75 LogCFU/g at 10 days of storage, but the OA/AA groups were had counts of 2.38, 1.89 and 1.81 LogCFU/g, respectively. And at 15 days of storage, the control group had a level of 3.65 LogCFU/g whereas the OA/AA groups had counts of 3.55, 3.54, and 3.24 LogCFU/g, respectively. Lastly, the sensory scores of the OA/AA groups were higher than those of the control group. Accordingly, overall microbial and sensory characteristics were better in the OA/AA hurdle groupsf than in the control group. Thus, the combined addition of Oregano-allspice and Ascorbic acid may be and alternative means for extending shelf - life.
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KEYWORD
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sous-vide cook-chill system, microbial quality, sensory scores, hurdle, hurdle effect
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