Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
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Changes in the Microbial Qualities and Sensory Characteristics of Boiled Quail Egg and Fish Paste in Soy Sauce as Prepared with the Cook-Chill System and Sous Vide Cook-Chill System

Cook-Chill System과 Sous vide Cook-Chill System으로 생산된 메추리알 어묵조림의 저장기간에 따른 미생물적 품질 및 관능특성의 변화(2)

  • Song, Sun-Mi (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University) ;
  • Ko, Sung-Hee (Dept. of Food & Nutrition, Sungshin Women's University)
  • 송선미 (성신여자대학교 식품영양학과) ;
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 고성희 (성신여자대학교 식품영양학과)
  • Published : 2007.04.30
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Abstract

This study was performed to provide basic data for the sous vide cook-chill(SVCC) System by comparing and evaluating food quality, according to preparation method and days of storage, of foods that were prepared by SVCC to those prepared using the cook-chill(CC) System. Boiled quail eggs and fish paste in soy sauce were prepared using CC and SVCC and their quality was evaluated at the time of preparation and by days of storage. Viable cell counts were increased to 5.65(CC) and 3.40(SVCC) LogCFU/g by 15 days(p<.0001) and increased more over time in foods prepared with CC than with SVCC. For the CC method, Coliform counts increased to 4.58 LogCFU/g by 15 days(p<.0001). With SVCC, colirorms were not detected at 0 days, but counts reached 3.70 LogCFU/g by 15 days(p<.0001). After reheating, no coliforms were detected for CC or SVCC at 0 days, however, by 15 days, coliform counts reached 3.61 and 2.52 LogCFU/g(p<.0001) for CC and SVCC, respectively. Finally, the sensory scores of SVCC were higher than those of CC.

Keywords

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