Effect of Sous-vide Cooking Time on Quality Characteristics of Chuncheon Dakgalbi during Chilled Storage

2018 ◽  
Vol 34 (6) ◽  
pp. 588-597
Author(s):  
Hae Seong Jeong ◽  
Ki Ho Baek ◽  
Dicky Tri Utama ◽  
Juntae Kim ◽  
Aera Jang ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Cooking Time ◽  
Chilled Storage ◽  
Sous Vide

The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products

Meat Science ◽  
2021 ◽  
Vol 177 ◽  
pp. 108491
Author(s):  
Cristina Botinestean ◽  
Mohammad Hossain ◽  
Anne Maria Mullen ◽  
Joe P. Kerry ◽  
Ruth M. Hamill
Keyword(s):  
Meat Products ◽  
Cooking Time ◽  
Technological Characteristics ◽  
Sous Vide

scholarly journals The Effect of Cantharellus Cibarius Addition on Quality Characteristics of Frankfurter during Refrigerated Storage

Foods ◽  
2019 ◽  
Vol 8 (12) ◽  
pp. 635 ◽  
Author(s):  
Sasa Novakovic ◽  
Ilija Djekic ◽  
Anita Klaus ◽  
Jovana Vunduk ◽  
Vesna Djordjevic ◽  
...  
Keyword(s):  
Shelf Life ◽  
Antimicrobial Properties ◽  
Quality Characteristics ◽  
Control Group ◽  
Refrigerated Storage ◽  
Mesophilic Bacteria ◽  
Chilled Storage ◽  
Negative Effect ◽  
Pork Sausages ◽  
Microbiological Properties

The antioxidant and antimicrobial properties of Cantharellus cibarius decoction and the effect of mushroom addition on the physicochemical and microbiological properties of frankfurters during refrigerated storage were studied. Mushroom addition significantly reduced (p < 0.05) the formation of total aerobic mesophilic bacteria during storage. Regarding the texture, there was no negative effect in frankfurters with the mushroom added, compared to the control group of sausages. Generally, C. cibarius can be used as a natural ingredient in order to prevent the growth of microorganisms in cooked pork sausages, causing an extension in shelf life during chilled storage.

scholarly journals The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

2019 ◽  
Vol 28 (5) ◽  
pp. 505-518 ◽  
Author(s):  
Janna Cropotova ◽  
Revilija Mozuraityte ◽  
Inger Beate Standal ◽  
Turid Rustad
Keyword(s):  
Storage Time ◽  
Atlantic Mackerel ◽  
Chilled Storage ◽  
Scomber Scombrus ◽  
Sous Vide

Sous vide cooked beef muscles: effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability

2002 ◽  
Vol 37 (4) ◽  
pp. 425-441 ◽  
Author(s):  
Sergio R. Vaudagna ◽  
Guillermo Sanchez ◽  
Maria S. Neira ◽  
Ester M. Insani ◽  
Alyandra B. Picallo ◽  
...  
Keyword(s):  
Low Temperature ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Long Time ◽  
Sous Vide ◽  
And Storage ◽  
Beef Muscles

scholarly journals Sous vide cook-chill mussel (Mytilus galloprovincialis): evaluation of chemical, microbiological and sensory quality during chilled storage (3 °C)

LWT ◽  
2018 ◽  
Vol 91 ◽  
pp. 117-124 ◽  
Author(s):  
Tiziana Bongiorno ◽  
Francesca Tulli ◽  
Giuseppe Comi ◽  
Alessandro Sensidoni ◽  
Debbie Andyanto ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Mytilus Galloprovincialis ◽  
Chilled Storage ◽  
Sous Vide

Quality characteristics of sous vide ready to eat seabream processed by high pressure

LWT ◽  
2015 ◽  
Vol 64 (2) ◽  
pp. 657-662 ◽  
Author(s):  
Miriam C. Espinosa ◽  
Pedro Díaz ◽  
M. Belén Linares ◽  
M. Rocío Teruel ◽  
M. Dolores Garrido
Keyword(s):  
High Pressure ◽  
Quality Characteristics ◽  
Sous Vide
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