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Evaluation of the Quality of Simmered Chicken in Soy Sauce Prepared with the Sous vide Cook-Chill System and Conventional Cook-Chill System  

Oh, Kyung-Sook (Dept. of Food & Nutrition, Sungshin Women's University)
Ko, Sung-Hee (Dept. of Food & Nutrition, Sungshin Women's University)
Kim, Heh-Young (Dept. of Food & Nutrition, Sungshin Women's University)
Publication Information
Korean journal of food and cookery science / v.22, no.5, 2006 , pp. 617-625 More about this Journal
Abstract
This study was done to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of foods which were prepared using the sous vide cook-chill system and the conventional cook-chill system, according to the preparation methods and storage temperature. Simmered chickens in soy sauce were prepared using the sous vide cook-chill system and the conventional cook-chill system and their quality was evaluated at the time of preparation and storage. Firstly, foods were prepared using the sous vide cook-chill (SVCC) system and the conventional cook-chill (CC) system and the redquired time and temperature during each preparation stage were measured and physicochemical (pH, Aw, and moisture content) and microbial qualities were evaluated. Secondly, in order to evaluate the quality and safety, the moisture content and microbial (standard plate count, coliform count, psychrotrophic bacteria count, and anaerobic bacteria count) qualities were evaluated according to the preparation methods and temperatures after the foods were stored at 3$^{\circ}C$ and 10$^{\circ}C$ for 10 days and reheated.
Keywords
cook-chill system; sous vied cook-chill; microbial qualities; moisture content; storage temperature;
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