Evaluation of physico-chemical and sensory quality during the refrigerated storage of Korean traditional seasoned beef short rib by the Sous-vide/cook-chill condition

초록

Recently, the consumption of ready meal-type convenience foods has been remarkably increased worldwide, and the fresh-type ready meals have very significant market potential. Sous-vide/cook-chill is a specialized process of reduced oxygen packaging (ROP) for partially cooked ingredients alone or combined with raw foods that require refrigeration or frozen storage until the package is throughly re-heated immediately before service. The aim of this study was to standardize the recipe and to optimize the sensory quality of Korean traditional seasoned beef short rib(Galbi) with Sous-vide/cook-chill technology. Beef short ribs pre-cooked with different time were marinated in soy sauce for 24 h at 3°C. Vaccum-packed beef short rib with vegetables(carrot, gingko nut, taro, shiitake mushroom, and sliced lotus root) were heated at 90°C for 90min in water-bath and at 90°C for 160min in combination oven, respectively, and then chilled below 3°C within 120min in ice slurry. The chilling method was followed to UK DHSS(Department of Health and Social Security,2003) Guidelines. Chilled samples were stored at 3°C until re-heated for sensory evaluation and further analysis. Sensory analysis was carried out to determine the pre-cooking time(0, 20, 40, 60 min) of beef short rib. The beef rib pre-cooked with 20, 60 min were more acceptable than any other samples in overall acceptance, and 0 min-treated sample was significantly lower (P<0.05). Physicochemical (pH, water activity, TBARS, VBN, L*a*b* color and texture profile) and sensory quality(appearance, odor, flavor, texture and acceptance) of samples stored for extended periods were determined.