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http://dx.doi.org/10.5851/kosfa.2009.29.6.673

Optimized Conditions of Model Processing for Ready-to-eat Style Galbi-jjim Prepared by Sous-vide and Cook-chill System  

Kim, Kyeong-Mi (Research Institute of Food, OURHOME)
Park, Jin-Hee (Neo Food Resources Research Group, Korea Food Research Institute)
Shin, Weon-Sun (Department of Food and Nutrition, Hanyang University)
Publication Information
Food Science of Animal Resources / v.29, no.6, 2009 , pp. 673-679 More about this Journal
Abstract
To develop ready-to-eat (RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cookchill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached $85^{\circ}C$ within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to $3^{\circ}C$ within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.
Keywords
Galbi-jjim; sous-vide; cookchill; model processing; safety guideline;
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