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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2019.1
- 수록면
- 863 - 876 (14page)
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초록· 키워드
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The thermal-death times of Listeria monocytogenes were determined in inoculated restructured goat steak at 60℃, 65℃, and 70℃ of sous-vide temperatures. D-values of L. monocytogenes in inoculated restructured goat steak ranged from 7.27 min at 60℃ to 0.46 min at 70℃. Times need to yield at least a 6 log reduction of L. monocytogenes at their temperatures for this product were 47, 12, and 3 min, respectively. After sous-vide, all microbial counts in non-inoculated samples were not detectable, except the aerobic and anaerobic mesophilie and lactic acid bacteria counts were lower than 2 Log CFU/g. For sous-vided and grilled sous-vided samples, sous-vide loss and surface shrinkage were the lowest in samples sous-vided at 60℃ for 47 min (p<0.05). These samples demonstrated the lowest CIE L*, shear force, hardness, gumminess and chewiness and the highest CIE a* and hue angle (p<0.05). Therefore, sous-vide at 60℃ for 47 min provided convenient ready-to-cook restructured goat steak for microbiology safety and optimization of physicochemical quality.
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등록된 정보가 없습니다.
참고문헌 (34)
참고문헌 신청
Akoglu IT / 2018 / Determination of the quality and shelf life of sous vide cooked turkey cutlet stored at 4℃ and 12℃ / Rev Bras Cienc Avic 20:1~8
Baldwin DE / 2012 / Sous vide cooking : A review / Int J Gastro Food Sci 1:15~30
BAM [Bacteriological Analytical Manual] / Detection and Enumeration of Listeria monocytogenes
BAM / Yeasts, molds and mycotoxins
BAM / Staphylococcus aureus
Baldwin DE / 2012 / Sous vide cooking : A review / Int J Gastro Food Sci 1:15~30
BAM [Bacteriological Analytical Manual] / Detection and Enumeration of Listeria monocytogenes
BAM / Yeasts, molds and mycotoxins
BAM / Staphylococcus aureus
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