Optimized conditions of model processing for ready-to-eat style Galbi-jjim prepared by sous-vide and cook-chill system

Kyeong Mi Kim, Jin Hee Park, Weon-Sun Shin

Research output: Contribution to journalArticle

2 Citations (Scopus)

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°C within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to 3°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.

Original languageEnglish
Pages (from-to)673-679
Number of pages7
JournalKorean Journal for Food Science of Animal Resources
Volume29
Issue number6
DOIs
StatePublished - 2009 Jan 1

Fingerprint

cook-chill systems
sous vide
Chills
Baths
Cooking
Water
cooking
Guidelines
safety standards
Safety
Social Security
water
juiciness
microbiological quality
Vacuum
methodology
ovens
Heating
Meat
sensory properties

Keywords

  • Cookchill
  • Galbi-jjim
  • Model processing
  • Safety guideline
  • Sous-vide

Cite this

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Optimized conditions of model processing for ready-to-eat style Galbi-jjim prepared by sous-vide and cook-chill system. / Kim, Kyeong Mi; Park, Jin Hee; Shin, Weon-Sun.

In: Korean Journal for Food Science of Animal Resources, Vol. 29, No. 6, 01.01.2009, p. 673-679.

Research output: Contribution to journalArticle

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