Optimized Conditions of Model Processing for Ready-to-eat Style Galbi-jjim Prepared by Sous-vide and Cook-chill System

Abstract

To develop ready-to-eat(RTE) style Korean traditional Galbi-jjim, the optimal conditions for sous-vide cooking and cook-chill preparation and the sensory properties of the cooked products were investigated. During heating, the meat core temperatures reached 85 degrees C within 30 min and 45 min when a water bath and combination oven were used, respectively. Chilling to 3 degrees C within 45 min was conducted to meet the standards for microbiological safety set by the UK Department of Health and Social Security (DHSS) Guideline. Galbi-jjim that was vacuum-cooked in a water bath was Much more tender than that of Galbi-jjim prepared using the cook-chill method, but had no difference in any reheating methods. The average sensory scores of juiciness and the overall acceptance of Galbi-jjim were significantly higher when water bath cooking was used, and there were no differences in reheating methods. In conclusion, the serial methods of sous-vide processing and rapid chilling can be applied to produce RTE traditional Galbi-jjim, and this can be conducted while meeting the standards specified in safety guidelines.