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

Abstract

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.

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