Sous-vide 조리법의 가열시간이 춘천닭갈비의 저장 중 품질특성에 미치는 영향

초록

Purpose: The effect of sous-vide cooking time on the quality characteristics of Chuncheon Dakgalbi during chilled storage was studied. Methods: Raw Chuncheon Dakgalbi (RD) was vacuum-packed and cooked in a water bath at 63°C. Cooking time was recorded after the core temperature of the meat reached 63°C. The Dakgalbi was then cooked for 90 min (SV-90), 180 min (SV-180) or 270 min (SV-270) and then cooled in ice water for 20 min before stored for 7 weeks at 5±1°C. Results: Sous-vide cooking for Dakgalbi prevented rapid changes in redness and yellowness values, pH, volatile basic nitrogen, total plate count, and total coliform compared RD during storage. SV-180 and SV-270 showed higher lipid oxidation compared SV-90 during storage. The longer cooking time was, the lower shear force value was achieved. Conclusion: According to microbial growth during storage and consumer acceptance, sous-vide cooking for 90 min at 63°C can be recommended to Chuncheon Dakgalbi.

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