식품가공의 한 방법으로 Sous-Vide는 Ready-prepared food service system의 한 방식으로 식자재를 진공포장 후 저온 살균하여 냉장 유통하는 방법으로 산소농도를 낮게 유지시킴으로써 산화반응을 억제하고, 외부에 대해서는 향미와 수분의 손실을 억제하여 우수한 관능적 및 영양적 품질을 유지할 수 있는 조리법이다. 하여 우리나라에서 가장 많이 적용하고 있는 육류인 돼지삼겹살, 소 등심, 오리가슴살을 적용하여 Sous-Vide 조리법을 적용한 실험연구를 실시하였다. Sous-Vide 조리법을 적용한 돼지삼겹살, 소등심, 오리가슴살은 기존의 습식과 ...
식품가공의 한 방법으로 Sous-Vide는 Ready-prepared food service system의 한 방식으로 식자재를 진공포장 후 저온 살균하여 냉장 유통하는 방법으로 산소농도를 낮게 유지시킴으로써 산화반응을 억제하고, 외부에 대해서는 향미와 수분의 손실을 억제하여 우수한 관능적 및 영양적 품질을 유지할 수 있는 조리법이다. 하여 우리나라에서 가장 많이 적용하고 있는 육류인 돼지삼겹살, 소 등심, 오리가슴살을 적용하여 Sous-Vide 조리법을 적용한 실험연구를 실시하였다. Sous-Vide 조리법을 적용한 돼지삼겹살, 소등심, 오리가슴살은 기존의 습식과 화식의 조리법에 비해 장점은 다음과 같다. 첫 번째, 수분의 함량이 대조군에 비해 함량이 더 높은 것으로 나와 수분의 손실을 감소시킨 다는 것을 알 수 있다. 두 번째, 기계적 품질특성 결과에서 경도와 탄력성이 시간의 경과에 따라 대조군에 비해 경도의 증가와 탄력성의 저하를 지연시킴을 알 수 있었다. 세 번째, 미생물 총 균수 검사에서는 미생물 생육억제 효과가 대조군에 비해서 더 큰 것으로 나와 저장성의 향상의 결과를 볼 수 있었다. 네 번째, 관능평가에서도 대조군인 습식과 화식에 비해 Sous-Vide 조리법이 더 좋은 평가결과가 나타났다. 결과를 종합해 볼 때 육류, 가금류의 수분보수력 증가, 시간의 경과에 따른 경도(Hardness)의 증가와 탄력성(Springiess)의 감소의 지연, 미생물 생육 억제효과, 관능평가의 우수성을 알 수가 있었으며 저온조리의 장점으로 인해 음식물 조리에 있어 많은 장점을 가지고 있다고 사료된다.
식품가공의 한 방법으로 Sous-Vide는 Ready-prepared food service system의 한 방식으로 식자재를 진공포장 후 저온 살균하여 냉장 유통하는 방법으로 산소농도를 낮게 유지시킴으로써 산화반응을 억제하고, 외부에 대해서는 향미와 수분의 손실을 억제하여 우수한 관능적 및 영양적 품질을 유지할 수 있는 조리법이다. 하여 우리나라에서 가장 많이 적용하고 있는 육류인 돼지삼겹살, 소 등심, 오리가슴살을 적용하여 Sous-Vide 조리법을 적용한 실험연구를 실시하였다. Sous-Vide 조리법을 적용한 돼지삼겹살, 소등심, 오리가슴살은 기존의 습식과 화식의 조리법에 비해 장점은 다음과 같다. 첫 번째, 수분의 함량이 대조군에 비해 함량이 더 높은 것으로 나와 수분의 손실을 감소시킨 다는 것을 알 수 있다. 두 번째, 기계적 품질특성 결과에서 경도와 탄력성이 시간의 경과에 따라 대조군에 비해 경도의 증가와 탄력성의 저하를 지연시킴을 알 수 있었다. 세 번째, 미생물 총 균수 검사에서는 미생물 생육억제 효과가 대조군에 비해서 더 큰 것으로 나와 저장성의 향상의 결과를 볼 수 있었다. 네 번째, 관능평가에서도 대조군인 습식과 화식에 비해 Sous-Vide 조리법이 더 좋은 평가결과가 나타났다. 결과를 종합해 볼 때 육류, 가금류의 수분보수력 증가, 시간의 경과에 따른 경도(Hardness)의 증가와 탄력성(Springiess)의 감소의 지연, 미생물 생육 억제효과, 관능평가의 우수성을 알 수가 있었으며 저온조리의 장점으로 인해 음식물 조리에 있어 많은 장점을 가지고 있다고 사료된다.
As a way of food processing, Sous-Vide is a way of Ready-prepared food service system which vacuum packs food with pasteurization and distribute with refrigeration. It keeps the density of oxygen lowered so it control affects oxidation and loss of flavour and water, so it's a cooking method that can...
As a way of food processing, Sous-Vide is a way of Ready-prepared food service system which vacuum packs food with pasteurization and distribute with refrigeration. It keeps the density of oxygen lowered so it control affects oxidation and loss of flavour and water, so it's a cooking method that can keep sensory and nutrition quality. So we had an experiment with Sous-Vide cooking method with pork belly, beef sirloin, and duck breast which are popularly consumed in South Korea. For kits, we made 6, 9, 12, 15 hours Sous-Vided pork belly, 15, 30, 45, 60 minutes sous-vided beef sirloin, 15, 25, 35, 45 minutes Sous-Vided duck breast and we had physical and chemical test (water content, pH, colour, and mechanical test), microorganism test (total number of microorganism), sensory test (description analysis, preference test) and had an experiment about correlation between sensory test and mechanical test and the result is as follows. Among general compound, duck breast's water content was the highest by 74.27%, and crude protein was highest in beef sirloin by 18.38%. pork belly had the highest crude fat by 25.82%, and crude ash was the highest in duck breast by 0.98%. Pork belly the highest water content was shown in 6-hours cooked SP6 by 65.76%. Beef sirloin was 45 minutes Sous-Vided SB45 by 66.12% and duck breast was 25 minutes Sous-Vided SD25 by 72.64%. Generally, compare to control group, every experimental group showed water content's significant increase(p<0.001) after sous-vide cooking. There were no big difference between those three samples in pH, and the pork belly showed alkalescent and showed the highest pH by 7.21~7.59. For general color intensity, brightness and yellowness was increased by sous-vide cooking but redness was decreased. The highest brightness was 15-hours Sous-Vided pork belly, and the duck breast showed the highest redness and yellowness. For the total number of microorganism, pork belly SP15 showed the lowest number. SB45 showed the lowest among beef sirloin and SD45 showed the lowest among duck breast. Generally, sous-vided cooked control group showed lower number of microorganism than experimental group so we could figure out sous-vide can extent storage period. The result of mechanical quality characteristic test shows this; Among every group, longer sous-vide cooking time caused significant decrease of hardness but significant increase of springiness. Among the experimental group, 1.5 hours Sous-Vided duck breast SD35 showed the lowest hardness by 520.12, and the 60-minutes Sous-Vided beef sirloin SB60 showed the highest springiness by 6.19. Generally, longer sous-vided cooking time caused lower hardness and higher springiness, so it causes better tenderness and springiness. Among sensory test, description analysis' result shows among pork belly, 12-hours Sous-Vided SP12 showed the strongest flavour(5.84), juiciness(6.53) and softness(6.21). Its control group CON showed the strongest smell of fat(5.42), off-flavour(5.74), and chewiness.(5.21) Among duck breast, 35min sous-vided SD35 showed the strongest flavour(5.79), juiciness(6.42), and softness(6.16). Its control group CON showed the strongest smell of fat(5.74), off-flavour(6.26), and chewiness(5.74) The result of preference test is as follows; Among the pork belly group, 12-hours Sous-Vided SP12 showed the highest preference in outlook, flavour, taste, texture, and general preference. Among beef sirloins, 45min Sous-Vided SB45 showed the highest in outlook, flavour, taste, and general preference. Among duck breasts, 35min sous-vided SD135 got the highest score in outlook, flavour, taste, texture, and general preference. For correlation analysis of sensory test and mechanical test, Sous-vide cooked boned rip pork, beef sirloin, and duck breast's color intensity showed correlation with flavor, juiciness, softness(p<0.001), outlook, aroma, texture, overall preference(p<0.01), taste and it showed reversed correlation with off flavour, hardness(p<0.001), and smell of fat.(p<0.001) The conclusion of results of experiments shows sous-vided pork belly, beef sirloin and duck breast shows evaluated softness and springiness compare to traditional eating habit and cooking method, and also sous-vide can cause improvement in storage by the result of test of total number of microorganism. Also, the sensory test shows sous-vide cookimg method's better valuation than control group's eating habit and cooking method. This experiments showed hardness' retardation, decrease of springiness's retardation, suppression effect of growth of microorganism, and sensory test's superiority in time delay, and also sous-vide is considered as having a lot of merits by low temperature cooking's merits.
As a way of food processing, Sous-Vide is a way of Ready-prepared food service system which vacuum packs food with pasteurization and distribute with refrigeration. It keeps the density of oxygen lowered so it control affects oxidation and loss of flavour and water, so it's a cooking method that can keep sensory and nutrition quality. So we had an experiment with Sous-Vide cooking method with pork belly, beef sirloin, and duck breast which are popularly consumed in South Korea. For kits, we made 6, 9, 12, 15 hours Sous-Vided pork belly, 15, 30, 45, 60 minutes sous-vided beef sirloin, 15, 25, 35, 45 minutes Sous-Vided duck breast and we had physical and chemical test (water content, pH, colour, and mechanical test), microorganism test (total number of microorganism), sensory test (description analysis, preference test) and had an experiment about correlation between sensory test and mechanical test and the result is as follows. Among general compound, duck breast's water content was the highest by 74.27%, and crude protein was highest in beef sirloin by 18.38%. pork belly had the highest crude fat by 25.82%, and crude ash was the highest in duck breast by 0.98%. Pork belly the highest water content was shown in 6-hours cooked SP6 by 65.76%. Beef sirloin was 45 minutes Sous-Vided SB45 by 66.12% and duck breast was 25 minutes Sous-Vided SD25 by 72.64%. Generally, compare to control group, every experimental group showed water content's significant increase(p<0.001) after sous-vide cooking. There were no big difference between those three samples in pH, and the pork belly showed alkalescent and showed the highest pH by 7.21~7.59. For general color intensity, brightness and yellowness was increased by sous-vide cooking but redness was decreased. The highest brightness was 15-hours Sous-Vided pork belly, and the duck breast showed the highest redness and yellowness. For the total number of microorganism, pork belly SP15 showed the lowest number. SB45 showed the lowest among beef sirloin and SD45 showed the lowest among duck breast. Generally, sous-vided cooked control group showed lower number of microorganism than experimental group so we could figure out sous-vide can extent storage period. The result of mechanical quality characteristic test shows this; Among every group, longer sous-vide cooking time caused significant decrease of hardness but significant increase of springiness. Among the experimental group, 1.5 hours Sous-Vided duck breast SD35 showed the lowest hardness by 520.12, and the 60-minutes Sous-Vided beef sirloin SB60 showed the highest springiness by 6.19. Generally, longer sous-vided cooking time caused lower hardness and higher springiness, so it causes better tenderness and springiness. Among sensory test, description analysis' result shows among pork belly, 12-hours Sous-Vided SP12 showed the strongest flavour(5.84), juiciness(6.53) and softness(6.21). Its control group CON showed the strongest smell of fat(5.42), off-flavour(5.74), and chewiness.(5.21) Among duck breast, 35min sous-vided SD35 showed the strongest flavour(5.79), juiciness(6.42), and softness(6.16). Its control group CON showed the strongest smell of fat(5.74), off-flavour(6.26), and chewiness(5.74) The result of preference test is as follows; Among the pork belly group, 12-hours Sous-Vided SP12 showed the highest preference in outlook, flavour, taste, texture, and general preference. Among beef sirloins, 45min Sous-Vided SB45 showed the highest in outlook, flavour, taste, and general preference. Among duck breasts, 35min sous-vided SD135 got the highest score in outlook, flavour, taste, texture, and general preference. For correlation analysis of sensory test and mechanical test, Sous-vide cooked boned rip pork, beef sirloin, and duck breast's color intensity showed correlation with flavor, juiciness, softness(p<0.001), outlook, aroma, texture, overall preference(p<0.01), taste and it showed reversed correlation with off flavour, hardness(p<0.001), and smell of fat.(p<0.001) The conclusion of results of experiments shows sous-vided pork belly, beef sirloin and duck breast shows evaluated softness and springiness compare to traditional eating habit and cooking method, and also sous-vide can cause improvement in storage by the result of test of total number of microorganism. Also, the sensory test shows sous-vide cookimg method's better valuation than control group's eating habit and cooking method. This experiments showed hardness' retardation, decrease of springiness's retardation, suppression effect of growth of microorganism, and sensory test's superiority in time delay, and also sous-vide is considered as having a lot of merits by low temperature cooking's merits.
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