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논문 기본 정보

자료유형
학술저널
저자정보
고성희 (성신여자대학교 식품영양학과) 김혜영 (성신여자대학교 식품영양학과) 오경숙 (성신여자대학교 식품영양학과)
저널정보
한국식품조리과학회 한국식품조리과학회지 한국식품조리과학회지 제22권 제4호
발행연도
2006.1
수록면
504 - 513 (10page)

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초록· 키워드

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This study was performed to provide basic data for the operation of a safer cook-chill system by comparing and evaluating the quality of food prepared using the sous vide cook-chill(SVCC) and cook-chill(CC) systems, according to the preparation methods and storage temperature. When the effects of preparation methods and storage temperatures on the physicochemical and microbial qualities were analyzed, the following results were obtained. Firstly, the microbial risk was reduced and the food was raised when danhopark tzeam were prepared with SVCC compared with CC in which changes in pH and Aw and moisture content loss were less than with SVCC. Secondly, the storage period tested in this study was limited to only 10 days, which prevented any significant difference from being seen at 3$^{\circ}$C and 10$^{\circ}$C in the degradation of food quality when SVCC and CC were compared. However, the overall quality and safety as indicated by the physicochemical and microbial qualities at 10$^{\circ}$C were relatively low for and with CC, suggesting that SVCC is a more effective method, probably because vacuum packing eliminates oxygen in the food, thereby inhibiting bacterial growth.

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