Sensory Acceptance of Chuncheon Dakgalbi Processed by Sous Vide Method and its Quality Changes During Storage

H. Jeong; K.H. Baek; D.T. Utama; J.T. Kim; S.K. Lee

Sensory Acceptance of Chuncheon Dakgalbi Processed by Sous Vide Method and its Quality Changes During Storage

In: 63rd International Congress of Meat Science and Technology

Authors:

H. Jeong

H. Jeong College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; lion205@kangwon.ac.kr

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K.H. Baek

K.H. Baek College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; lion205@kangwon.ac.kr

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D.T. Utama

D.T. Utama College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; lion205@kangwon.ac.kr

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J.T. Kim

J.T. Kim College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; lion205@kangwon.ac.kr

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S.K. Lee

S.K. Lee College of Animal Life Sciences, Kangwon National University, Chuncheon 24341, Republic of Korea; lion205@kangwon.ac.kr

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Type:: Chapter

Pages:: 362–363

DOI:: https://doi.org/10.3920/9789086868605_157

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The aim of this study was to observe the sensory acceptance of Chuncheon dakgalbi (Korean marinated chicken) cooked using sous vide (SV) method at 63 °C for 90 min (SV-90), 180 min (SV-180), and 270 min (SV-270) and their quality changes during chilled storage at 5±1 °C for 7 weeks compared with raw (control). The longer the SV heating time was used, the lower the overall acceptance score and the higher the malondialdehyde content was observed. The volatile basic nitrogen content of control was higher than those of SV groups. Although prolonged cooking time resulted in lower viable cell counts significantly, SV-90 is recommended to both match the sensory preferences and extend the shelf life of ready-to-serve Chuncheon dakgalbi.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Sensory Acceptance of Chuncheon Dakgalbi Processed by Sous Vide Method and its Quality Changes During Storage

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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