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KMID : 1011620180340060588
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Korean Journal of Food and Cookey Science
2018 Volume.34 No. 6 p.588 ~ p.597
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Effect of Sous-vide Cooking Time on Quality Characteristics of Chuncheon Dakgalbi during Chilled Storage
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Jeong Hae-Seong
Baek Ki-Ho
Utama Dicky Tri
Kim Jun-Tae
Im Sung-Guk
Lee Sung-Ki
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Abstract
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Purpose: The effect of sous-vide cooking time on the quality characteristics of Chuncheon Dakgalbi during chilled storage was studied.
Methods: Raw Chuncheon Dakgalbi (RD) was vacuum-packed and cooked in a water bath at 63°C. Cooking time was recorded after the core temperature of the meat reached 63°C. The Dakgalbi was then cooked for 90 min (SV-90), 180 min (SV-180) or 270 min (SV-270) and then cooled in ice water for 20 min before stored for 7 weeks at 5±1°C.
Results: Sous-vide cooking for Dakgalbi prevented rapid changes in redness and yellowness values, pH, volatile basic nitrogen, total plate count, and total coliform compared RD during storage. SV-180 and SV-270 showed higher lipid oxidation compared SV-90 during storage. The longer cooking time was, the lower shear force value was achieved.
Conclusion: According to microbial growth during storage and consumer acceptance, sous-vide cooking for 90 min at 63°C can be recommended to Chuncheon Dakgalbi.
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KEYWORD
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sous-vide, Chuncheon Dakgalbi, total viable counts, shear force, consumer acceptance
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