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KMID : 1024620190390060863
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Food Science of Animal Resources
2019 Volume.39 No. 6 p.863 ~ p.876
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Sous-vided Restructured Goat Steaks: Process Optimized by Thermal Inactivation of Listeria monocytogenes and Their Quality Characteristics
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Tangwatcharin Pussadee
Sorapukdee Supaluk
Kongsrirat Kamonthip
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Abstract
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The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60°C, 65°C, and 70°C of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60°C to 0.46 min at 70°C. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60°C for 47 min (p<0.05). These samples demonstrated the lowest CIE L*, shear force, hardness, gumminess and chewiness and the highest CIE a* and hue angle (p<0.05). Therefore, sous-vide at 60°C for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.
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KEYWORD
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sous-vide, restructured meat, D-value, Listeria monocytogenes, safety ready-to-cook meat
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