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http://dx.doi.org/10.11002/kjfp.2017.24.5.593

The quality improvement of Bulgogi using superheated steam and high hydrostatic pressure  

Kim, Eunmi (Korea Food Research Institute)
Seo, Sanghee (Korea Food and Drug Administration)
Choi, Younsang (Korea Food Research Institute)
Chun, Kihong (Korea Food Research Institute)
Lee, Eunjung (Division of Food Science and Culinary Arts, Shinhan University)
Publication Information
Food Science and Preservation / v.24, no.5, 2017 , pp. 593-599 More about this Journal
Abstract
The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.
Keywords
superheated steam cooking; high hydrostatic pressure; Bulgogi;
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Times Cited By KSCI : 10  (Citation Analysis)
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