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Sous-Vide/Cook-Chill System 을 적용한 즉석 편의식 전통 닭찜의 최적 레시피 개발 및 저장 품질 평가

Title
Sous-Vide/Cook-Chill System 을 적용한 즉석 편의식 전통 닭찜의 최적 레시피 개발 및 저장 품질 평가
Other Titles
Development of Optimal Recipe and Evaluation of Storage Quality for Korean Traditional “Dac-jjim” Using the Sous-Vide/Cook-Chill System
Author
정지혜
Alternative Author(s)
Jeong, Ji Hye
Advisor(s)
신원선
Issue Date
2011-02
Publisher
한양대학교
Degree
Master
Abstract
Sous-vide, meaning “under vacuum” in French, is a cooking method that maintains the freshness of ingredients by vacuum-packing them in plastic pouches at low temperature for a long time. In the food industry, sous-vide techniques extend the shelf-life of food products. Sous-vide also makes the preparation of a-delicious and safe meal more convenient. With the recent increase of elderly and unmarried populations and the growth of female economic activity, the consumption of ready meal-type convenience food (RTE) and Home-Made Replacement (HMR) has been remarkably increased worldwide. Sous-vide processing not only meets the high demand for RTE, but also allows consumers to take advantage of eating freshly-cooked food anywhere. Refrigerated RTE meals have been continuously gaining in popularity for their high convenience and freshness. Sous-vide/cook-chill (SV/CC) processing is an optimal way to make the Ready-To-Eat (RTE) product of Korean traditional seasoned chicken ("Dac-jjim") because the SV/CC processing generally enhances the safety of food products and convenience for food service. Once processed by the SV/CC techniques, the Ready-To-Eat (RTE) food products must be maintained and distributed under refrigerated state. Optimization study (ChapterⅠ) -Braised chicken with vegetables (“Dac-jjim”) After a close analysis of the traditional recipes for different kinds of steamed chicken ("Dac-jjim"), we chose a dish of braised chicken with vegetables for this study. The pre-cooked chicken with vegetables was marinated in soy sauce for 3 h at 4℃. The marinated chicken with vegetables was vacuum-packed under 14.44 psi (760 mm Hg), and then heated at 90℃ in a water-bath for 60 min. The sous-vide processed chicken with vegetables was quickly chilled below 3℃ within 30 min in an ice slurry. The chilled chicken with vegetables was kept in a refrigerator until use. The optimal time for pre-cooking, chilling and reheating the processed braised chicken with vegetables was determined by internal sensory evaluation. This case study followed the UK Department of Health and Social Security (DHSS) guidelines for chilling and reheating processes. Storage study (ChapterⅡ) The aim of this study was to evaluate the physico-chemical properties and microbiological safety of optimized RTE-type Korean traditional seasoned chicken (“Dac-jjim”) with SV/CC technology during storage at two different temperatures (4 and 10℃). Chickens were boiled in water, and then marinated in soy sauce for 3 h at 4℃. Vacuum-packed chicken with vegetables was heated at 90℃ for 60 min in a water-bath, and then chilled below 3℃ within 120 min in an ice slurry. Physico-chemical (pH, water activity, TBARS and texture profile) and microbiological (coliform, Escherichia coli, foodborne pathogenic bacteria) qualities of samples were determined during storage at the two temperatures. Also, our study examined the safety of SV/CC ”Dac-jjim” using PCR to detect bacteria the cause food poisoning (E. coli O157:H7, Bacillus cereus, Listeria monocytogenes, Salmonella spp, Shigella spp, Staphylococcus aureus, Vibrio parahaemolyticus, Yersinia enterocolitica). Results showed that pH, aw and TBARS of the products were not consistently affected by storage duration or temperature. After being stored for one day, coliform and E. coli were not detected in any samples at 4 or 10℃ and it could be demonstrated that steamed chicken (“Dac-jjim”) was properly produced. At all temperatures, growth of coliform and E. coli was not observed for 37 days. However, PCR results showed that “Dac-jjim” stored at 10℃ was contaminated with the microorganism Bacillus cereus by day 16. Considering microbiological safety, SV/CC “Dac-jjim” can be stored for 15 days at 10℃. No, microorganisms were discovered in “Dac-jjim” at 4℃. Sous-vide processing, and proper storage (4℃ or 10℃) for “Dac-jjim” provided microbiological safety during 15 days.
URI
https://repository.hanyang.ac.kr/handle/20.500.11754/140072http://hanyang.dcollection.net/common/orgView/200000415927
Appears in Collections:
GRADUATE SCHOOL[S](대학원) > FOOD & NUTRITION(식품영양학과) > Theses (Master)
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