The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Sensory and Physico-Chemical of Sous-Vide Cooking Duck Breast Meat

Sous-Vide 조리법을 적용한 오리 가슴살의 관능적 및 품질특성

  • Ahn, Jong-Sung (Dept. Culinary & Food Service Management, Sejong University) ;
  • Kim, Se-Han (Dept. of Foodservice Management, Kyunggi University) ;
  • Kim, Na-Yeon (Dept. of Foodservice Management, Kyunggi University)
  • 안종성 (세종대학교 조리외식경영학과) ;
  • 김세한 (경기대학교 외식조리관리학과) ;
  • 김나연 (경기대학교 외식조리관리학과)
  • Received : 2014.07.29
  • Accepted : 2014.10.28
  • Published : 2014.12.31
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Abstract

This study was performed to provide basic data for the sous-vide duck breast by comparing its water content, pH, color, number of microorganism, mechanical quality characteristic test, springiness, and sensory test with its control group which was cooked in traditional way. Sous-vide duck breast brightness, yellowness, and springiness. It l redness, hardness, and number of microorganism than its control group. There was no significant pH difference. Although sous-vide duck breast need longer cooking time, it was softer and had springiness. Overal-vide duck breast longer storage period and than traditionally cooked duck breast in sensory teste expected.

Keywords

References

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