Korean journal of food and cookery science (한국식품조리과학회지)

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

The Sensory and Physical Quality of Sous-Vide Cooking Beef Sirloin Meat

Sous-Vide 조리법을 적용한 소 등심에 관한 품질 특성

  • Ahn, Jong-Sung (Department of Culinary & Food Service Management, Sejong University) ;
  • Chung, Chang-Ho (Department of Culinary & Food Service Management, Sejong University)
  • 안종성 (세종대학교 조리외식경영학과) ;
  • 정장호 (세종대학교 조리외식경영학과)
  • Received : 2010.03.03
  • Accepted : 2010.05.24
  • Published : 2010.06.30
Download PDF
⟨ Previous Next ⟩

Abstract

This study was performed to provide basic data on sous-vided beef sirloin by comparing its water content, color, brightness, number of microorganism, mechanical quality characteristic test, and sensory test with a control group that was cooked using a traditional preparation method. There were no significant pH difference but water content, brightness, yellowness, and springiness were higher for the sous-vided beef sirloin, however, the sous-vided beef sirloin had less redness, hardness, and number of microorganism. Although sous-vided beef sirloin required a longer cooking time, it was softer and had a higher springiness. Generally, the sous-vided beef sirloin had a showed longer storage period and better evaluation than traditionally cooked beef sirloin in the sensory test. As a result, sous-vided beef sirloin is expected to have several merits over traditional preparation methods.

Keywords

References

  1. 한국육류수출입협회. 2004.
  2. Bailey J.D. 1998. Sous-Vide past, present and future. In Principles of Modified-Atmosphere and Sous-Vide Product Packaging, Farber, J.M. and Dodds, K.L. Technomic Publishing, Lancaster, PA. pp 243-261
  3. Choe JH, Jang A, Lee BD, Liu XD, Song HP, and Jo C. 2008. Antioxidant and Antimicrobial Effects of Medicinal Herb Extract Mix in Pork Patties during Cold Storage. Korean J Food Sci Anl Resour 28(2):122-129 https://doi.org/10.5851/kosfa.2008.28.2.122
  4. Church, I.J. and Parsons, A.L. 1993. Review Sous-Vide cookchill technology. Int J Food Sci Technol 28:563-574
  5. Church, I.J. and Parsons, A.L. 2000. The sensory quality of chicken and potato products prepared using cook-chill and sousvide methods. Int J Food Sci Technol 35:155-162 https://doi.org/10.1046/j.1365-2621.2000.00361.x
  6. Dahl CA, Matthews ME and Marth, EH. 1978. Cook/Chil food service systems-Microbiological quality of beef loaf at five process stages. J Food Prot 41:788
  7. Jang JD, Kim GT, Lee DS. 2004. Effect of Packge Size and Pasteurization Temperature on the Quality of Sous-Vide Processed Spinach. Korean Journal of Food Preservation 11(2):195-200
  8. Kim GT, Koo KM, Paik HD, Lyu ES, Lee DS. 2001. Processing and Storage of Spinach Products Using Cook-Chill and Sous-Vide Methods. J Korean Soc Food Sci Nutr 30(6): 1095-1101
  9. Kim GT, Pair HD, Lee DS. 2003. Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-Vide Processed Seasoned Spinach Soup. Food Sci and Techn. 12(3):312-315
  10. Kim HJ, Park JK, Lee DS, Paik HD. 2002. Changes of Indicator Microorganisms and Pathogenic Bacteria in Spinach during Cook-Chill Process. Korean J Food Sci Technol 34(5):927- 930
  11. Kim HY, Ko SH, Lee KY, Rho GS. 2008. Evaluation of the Microbiological Quality of Glazed Spanish Mackerel in Teriyaki Sauce by Adding Lemon Juice Using Sous-Vide Cook-Chill Method. Korean J Food Cookery Sci 24(5):713- 721
  12. Kim HY, Son SM. 2007. Changes in the Microbial Qualites and Sensory Characteristics of Boiled Potatoes and Imitation Crab Sticks in Soy Sauce as Prepared by the Cook-Chill System and Sous-Vide Cook-Chill System. Korean J Food Cookery Sci 23(2):252-260
  13. Kim SM. 2001. Natural resources and functional meat products. Food Ind Nutr 6:46-53
  14. Ko SH, Kim HY, Oh KS. 2006. Evalution of the quality of Danhopaktzeam prepared with the Sous-Vide Cook-Chill System and Conventional Cook-Chill System. Korean J Food Cookery Sci 22(4):504-513
  15. Light, N and Walker, A. 1990. A Cook-chill Catering Technology andb Management, Elsevier Applied Science, London and New York.
  16. Lyu ES, Lee DS. 2002. Sensory Quality Assessment of Reheated Cook/Chill and Sous-Vide Spinach Soup for Foodservice Operations. Korean J Soc Food Cookery Sci 18(3)
  17. Lyu ES, Lee DS. 2004. Vitamin Retention and Acceptance Evaluation of Cook-Chill and Sous-Vide Soybean Sprouts Products. J Korean Soc Food Sci Nutr 33(4):730-735 https://doi.org/10.3746/jkfn.2004.33.4.730
  18. Oh KS, Kim HY, Ko SH. 2006. Evalution of the Quality of Simmeres Chicken in Soy Sauce Prepared with the Sous- Vide Cook-Chill System and Conventional Cook-Chill System, Korean J. Food Cookery Sci 23(5):617-625
  19. Sloan, A.E. 2001. Top 10 trends to watch and work on. Food Technol 55:38-58
  20. Song SM, Kim HY, Ko SH. 2007. Changes in 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, Korean J.
  21. Varoquaux, P., Offant, P. and Varoquaux, F. 1995. Fimness, seed wholeness and water uptake during the cooking of lentils (Lens culinaris cv. anicia) for 'sous vide' and catering preparation. Int J Food Sci Technol 30:215-220