Food Science of Animal Resources (한국축산식품학회지)

Korean Society for Food Science of Animal Resources (한국축산식품학회)
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Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures

  • Shin, Weon-Sun (Laboratory of Food Chemistry, Department of Food and Nutrition, Hanyang University) ;
  • Kim, Kyeong-Mi (Research Institute of Food, OURHOME) ;
  • Park, Jin-Hee (Food R&D Lab, R&D Center, DAESANG Corp.) ;
  • Cho, Tae-Im (Laboratory of Food Chemistry, Department of Food and Nutrition, Hanyang University)
  • Received : 2010.04.19
  • Accepted : 2010.08.31
  • Published : 2010.10.31
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Abstract

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and $20^{\circ}C$). Beef short ribs marinated in soy sauce for 24 h at $3^{\circ}C$ were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at $90^{\circ}C$ for 90 min in a water bath, and then immediately chilled below $3^{\circ}C$ within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, $L^*a^*b^*$ color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, $a_w$, and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and $20^{\circ}C$, respectively.

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References

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