Evaluation of Microbiological, Physicochemical, and Sensory Properties of Galbi-jjim Prepared by Sous-vide and Cookchill Method at Different Temperatures

Abstract

The aim of this study was to evaluate the physico-chemical, sensory, and microbiological properties of ready-to-eat Korean traditional seasoned beef ribs ("galbi-jjim") prepared by sous-vide/cookchill technology during storage at three different temperatures (4, 10, and 20 degrees C). Beef short ribs marinated in soy sauce for 24 h at 3 degrees C were packed with vegetables under vacuum. Vacuum-packed beef ribs mixed with vegetables were heated at 90 degrees C for 90 min in a water bath, and then immediately chilled below 3 degrees C within 120 min in an ice slurry. Physicochemical (pH, water activity, TBARS, L*a*b* color, and texture profile), sensory (appearance, odor, flavor, texture, and acceptance) and microbiological (Coliform, Escherichia coli, food-borne pathogenic bacteria) properties of the samples were determined during storage at different temperatures. Results showed that pH, a(w), and sensory evaluation of products were not affected in any consistent way as a function of either storage duration or temperature. Coliform, E. coli and food-borne pathogens were not detected during storage at any temperature. However, TBARS significantly increased during storage period (p<0.05). Based on TBARS values, SV/CC "galbi-jjim" can be stored for 15 d, 12 d and 1 d at 4, 10 and 20 degrees C, respectively.