Evaluation of the quality of Danhopak tzeam prepared with the Sous vide Cook-Chill System and Conventional Cook-Chill System

Sous vide Cook-Chill System과 Conventional Cook-Chill System으로 생산된 단호박찜의 미생물적 품질평가

  • Ko, Sung-Hee (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Oh, Kyung-Sook (Dept. of Food & Nutrition, Sungshin Women's University)
  • 고성희 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 오경숙 (성신여자대학교 식품영양학과)
  • Published : 2006.08.31


This study was performed to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of food prepared using the sous vide cook-chill(SVCC) and cook-chill(CC) systems, according to the preparation methods and storage temperature. When the effects of preparation methods and storage temperatures on the physicochemical and microbial qualities were analyzed, the following results were obtained. Firstly, the microbial risk was reduced and the food was raised when danhopark tzeam were prepared with SVCC compared with CC in which changes in pH and Aw and moisture content loss were less than with SVCC. Secondly, the storage period tested in this study was limited to only 10 days, which prevented any significant difference from being seen at 3$^{\circ}$C and 10$^{\circ}$C in the degradation of food quality when SVCC and CC were compared. However, the overall quality and safety as indicated by the physicochemical and microbial qualities at 10$^{\circ}$C were relatively low for and with CC, suggesting that SVCC is a more effective method, probably because vacuum packing eliminates oxygen in the food, thereby inhibiting bacterial growth.


  1. 김혜영. 2005. 최신 단체급식(개정판), 효일문화사
  2. 문혜경. 1997. 학교급식에 Cook/Chill System 적용을 위한 일부식단의 품질보증연구, 연세대학교 박사학위논문
  3. 양일선, 이보숙, 차진아, 한경수, 채인숙, 이진미. 2003. 단체급식, 교문사
  4. 이경은. 1996. 한국음식의 편의식 개발을 위한 주부들의 인식조사 및 쿡칠시스템을 이용한 고등어조림 생산과정의 품질평가, 연세대학교 박사학위논문
  5. G. Xie. 2000. Comparison of textural changes of dry peas sous vide cook-chill and traditional cook-chill systems, J. Food Engineering, 43:141-146 https://doi.org/10.1016/S0260-8774(99)00142-9
  6. Hilda Nyati. 2000. An evaluation of the effect of storage and processing temperatures on the microbiological status sous vide extended shelf-life products, Food Control, 11:471- 423) https://doi.org/10.1016/S0956-7135(00)00013-X
  7. Ivor J. Church, Anthony L. Parsons. 1993. Review - sous vive cook-chill technology, International J. Food Sci. and Techn., 28 : 563-574
  8. Kang HJ, Kim EH. 2002. A Study on the development of Standardized recipe and the microbiological assessment and sensory evaluation of various Fish dishes for Cook/ Chill system for Kindergarten Foodservice Operations. Kor. J Food Cookery Sci. 18(1): 20-29
  9. Kang HJ, Kim KJ, Kim EH. 1998. A Study on the development of Standardized recipe and the microbiological assessment and sensory evaluation of Korean traditional starch foods for Steam convection oven and Cook/Chill system for Kindergarten Foodservice Operations. Kor. J Food Cookery Sci., 14(4):358-368
  10. Kim GT, Koo KM, Paik HD, Lyu ES, Lee DS. 2001. Processing and storage of Spinach products using Cook-chill and Sous Vide Methods. J. Korean Soc. Food Sci. Nutr. 30(6):1095-1101
  11. Kim GT, Paik HD, Lee DS. 2003. Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup,Food Sci and Techn., 12(3), 312-315
  12. Kim HJ, Kim GN, Lee DS, Park HD. 2002. Distribution of Indicator Organisms and Incidence of Pathogenic Bacteria on Soybean Sprouts in Cook-Chill System, Food Sci. Biotechnol, 11(4), 412-416
  13. Kim HY, Lim YI, Kag TS. 1997. Physicochemical changes of Wanja-jeon duringCold storage for hospital Cook/Chill foodservice system, J. Korean Soc. Food Sci. Nutr. 26(6):1221-1227
  14. Kim JY, Kim HY. 1986. A Study for the utilization of ready- prepared foodservice system concept to the Korean hospital foodservice operations, Kor. J Food Cookery Sci 2(2):21-31
  15. Kwak TK, Shon SN, Park HW, Ryu K, Hong WS, Jang HJ, Moon HK, Choi JH. 2000. Quality assessment of Cook/chilled Soy Sauce Glazed soybean curd packaged with different methods for the Development of Health-oriented Convenience Foods. Kor. J Food Cookery Sci, 16(2), 99-111
  16. Lee YW, Kim JG. 1995. A Study on the Shelf-life of Sausages in Refrigerated Storage, J. Fd Hyg. Safety. 10(2):111-131
  17. Lyu ES, Lee DS. 2002. Sensory quality assessment of Reheated Cook/Chill and Sous-vide Sainach soup for Foodservice Operations, 18(3):325-332
  18. Mathews ME. 1977. Quality of food in cook/chill foodservice systems ; A Review., School Food Ser. Res. Rev. 1(15)
  19. Nicholanco S, Metthews ME. 1978. Quality of beef stew in a hospital chill foodservice system, J. Am. Dietet. Assoc., 72: 31-37
  20. Sloan AE. 2001. Top 10 Trends to watch and work on, Food Technol., 55:38-58