Korean journal of food and cookery science (한국식품조리과학회지)

Korean Society of Food and Cookery Science (한국식품조리과학회)
권호 표지

Improvement in the Storage Quality for of Steamed Chicken Processed by a Sous-vide Cook-Chill System - Focused on Addition of Oregano-Allspice and Ascorbic acid -

Sous-vide Cook Chill System으로 생산된 닭찜의 저장성 향상효과에 관한 연구 - 오레가노-올스파이스와 아스코르브산 첨가를 중심으로 -

  • Kim, Heh-Young (Department of Food & Nutrition, Sunshin Women's University) ;
  • Bae, Ji-Won (Department of Food & Nutrition, Sunshin Women's University)
  • 김혜영 (성신여자대학교 식품영양학과) ;
  • 배지원 (성신여자대학교 식품영양학과)
  • Published : 2009.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study aimed to determine the physicochemical, microbiological, and sensory qualityies of steamed chicken samples by prepared with combined additions of oregano-allspice and Ascorbic acid (OA/AA), and processed by a sous-vide cook - chill system. The hurdle effect of the OA/AA addition was examined in terms of microbial stability improvements and their effects on sensory were also evaluated. First, the microbial risk was lowered and chicken quality was good with the addition of the OA/AA hurdle as compared to the control. Second, over various days of storage, the microbial quality of the OA/AA samples was relatively high. In standard plate counts, the control group presented a bacteria level of 2.75 LogCFU/g at 10 days of storage, but the OA/AA groups were had counts of 2.38, 1.89 and 1.81 LogCFU/g, respectively. And at 15 days of storage, the control group had a level of 3.65 LogCFU/g whereas the OA/AA groups had counts of 3.55, 3.54, and 3.24 LogCFU/g, respectively. Lastly, the sensory scores of the OA/AA groups were higher than those of the control group. Accordingly, overall microbial and sensory characteristics were better in the OA/AA hurdle groupsf than in the control group. Thus, the combined addition of Oregano-allspice and Ascorbic acid may be and alternative means for extending shelf - life.

Keywords

References

  1. 김혜영, 김지영, 임양이, 고성희. 1998. 병원의 냉장저장급식제도를 위해 조리된 사태찜과 완자전의 미생물적 품질에 관한 연구, 성신여자대학교 생활문화연구 논문집, 12:71-96
  2. 박연주, 황태영, 문광덕. 2005. 신선편이식품의 고품질 확보 방안. 식품저장과 가공산업 4(2):8-17
  3. 손경희. 1990. 조미향신료의 식품과학적인 측면. 한국식생활문화학회지 5(3):391-397
  4. 한국식품공업협회. 2005. 식품공전. 식품공전 (별책). pp 97-109
  5. Ahn CK, Han DS, Lee YK, Lee YC. 2005 : Synergistic Effects of Catechin or Ascorbic Acid on Antioxidative Activities of Hexane and Methanol Extracts from Rosemary, Sage, Oregano, and Ginger. J Korean Soc Food Sci Nutr 34(5):586-592 https://doi.org/10.3746/jkfn.2005.34.5.586
  6. Bailey JD. 1998. Sous vide. past, present, and future. In Principles of modified-atmosphere and sous vide product packaging. Farber JM. Dodds KL. eds. Technomic Publishing. Lancaster. PA. pp 243-261
  7. Choi HR, Choi EH. 2003. Screening of antimicrobial and antioxidative herbs. J. Natural Science 15:123-131
  8. Choi SK, Kim DS, Lee YJ. 2006. A Study on Quality Characteristics of Demi-glace Sauce with Added Fresh Basil. Korean J Food Culture 21(1):76-80
  9. Chu, A., Toma RB. 1995. Influence of microwave heating and steaming on sensory and moisture content of Moo-Shu shells. J Foodservice systems 8:243-247
  10. Church IJ, Parsons AL. 2000. The sensory quality of chicken and potato products prepared using cook-chill and sousvide methods. J Food Sci Technol 35(2):155-162 https://doi.org/10.1046/j.1365-2621.2000.00361.x
  11. Creed PG, Reeve W. 1998. Principles and application of sous vide processed foods, in sous vide and cook-chill processing for the food industry. Ghazala S, ed. Aspen Publishers, Gaithersbug, MD. 25-56
  12. Dahl CA, Matthews, ME, Math, EH. 1978 Cook/chill foodservice systems-Microbiological quality of beef loaf at five process stages. J Food Prot 41:788-793
  13. Gilbert RJ, Roberts D. 1989. Listeria monocytogens and chilled foods. Lancet. 333(8634):383-384
  14. Greahouse KR, Gregoire MB, Spears MC. 1989. Comparison of conventional, cook-chill, and cook-freeze foodservice system. J Am Diet Assoc 89(11):1606-1611
  15. Gwon SY, Moon BK. 2007. The Quality Characteristics and Antioxidant Activity of Yakgwa Prepared with Herbs. Korean J Food Cookery Sci 23(6):899-907
  16. Han DS, Lee OS, Shin HK. 1991. Effect of Naturally Occurring Antioxidants on the Oxidative Stability of Fish Oil. Korean J Food Sci Technol. 23(4):433-436
  17. Jang JD, Soo GH, Lyu ES, Yam KL, Lee DS. 2006. Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous-vide packing. Food Control 17(3):171-175 https://doi.org/10.1016/j.foodcont.2004.09.017
  18. Jun MK, Kim MR. 2006. Quality Characteristics of Tofu Prepared with Herbs Korean J Food Cookery Sci 22(1):30-36
  19. Kang HJ, Kim KJ, Kim EH. 1998. A study on the Development of Standardized Recipe and the Microbiological Assessment and Sensory Evaluation of Various Bulkogis for Steam Convection Oven and Cook / Chill System for Kindergarten Foodservice Operations. Korean J Food Cookery Sci 14(4):358-365
  20. Kim JY, Kim HY. 1986. A study for the utilization of readyprepared foodservice system concept to the Korean hospital foodservice operations. Korean J Food Cookery Sci 2(2):21-31
  21. Seydim AC, Sarikus G. 2006. Antimicrobial activity of whey protein based edible films incorporated with oregano, Rosemary and garlic essential oils. Food Res. Int. 39(5):639-644 https://doi.org/10.1016/j.foodres.2006.01.013
  22. Spears MC. 2000. Foodservice organizations: managerial and system approach. 4th ed. prentice-Hall. Inc. New Jersey. pp 187-192
  23. Solberg M, Buckalew JJ, Chen CM, Schaffner DW, O'Neil K., McDowell J., Post LS, Boderck M. 1990. Microbiological safety assurance system for foodservice facilities. J Food Technol 44(12):68-73