KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY (한국포장학회지)
- Volume 14 Issue 2
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- Pages.65-72
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- 2008
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- 1226-0207(pISSN)
Optimization in Recipe of Sous Vide Packaged Seasoned Beef
Sous vide 포장된 소고기 장조림의 배합비 최적화
- Sung, Ho-Jung (Department of Food Science and Biotechnology, Kyungnam University) ;
- Lyu, Eun-Soon (Faculty of Food Science and Biotechnology, Pukyong National University) ;
- Lee, Dong-Sun (Department of Food Science and Biotechnology, Kyungnam University)
- Published : 2008.06.30
Abstract
Vinegar and/or sake are often added for preservation hurdle in Korean seasoned beef product, affecting sensory quality. Sous vide packaging formerly developed requires optimization of formulation recipe in these ingredients. Therefore this study looked into the effect of vinegar and sake on the sensory quality attributes by response surface methodology. The addition of vinegar lowered the product pH significantly but sake addition did increase it slightly. Water activity did not change with the addition of these. Ten day storage at