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KMID : 1024620090290060673
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Food Science of Animal Resources
2009 Volume.29 No. 6 p.673 ~ p.679
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Optimized Conditions of Model Processing for Ready-to-eat Style Galbi-jjim Prepared by Sous-vide and Cook-chill System
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Kim Kyeong-Mi
Park Jin-Hee
Shin Weon-Sun
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Abstract
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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 within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to 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.
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KEYWORD
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Galbi-jjim, sous-vide, cookchill, model processing, safety guideline
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