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首页> 外文期刊>Food Control >Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging.
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Hurdle effect of vinegar and sake on Korean seasoned beef preserved by sous vide packaging.

机译：醋和清酒对韩国腌制牛肉包装的韩国调味牛肉的阻碍作用。

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摘要

A Korean beef product seasoned in concentrated soy sauce was vacuum packaged in a gas barrier plastic pouch and pasteurised. Adding vinegar and/or sake to the product was examined as preservation hurdles to improve microbial stability, and sensory quality affected by the additions was evaluated. A combination of vinegar and sake improved the microbial stability of the product at 8 and 20 degrees C, while added vinegar and/or sake did not improve the sensory quality of the product. The vinegar and sake combination produced significantly inferior initial quality in taste and overall acceptability. The sensory quality of the products with or without single use of vinegar or sake degraded significantly during 10 days of storage at 8 degrees C, which made the treatment effect less pronounced. Thus, the combined addition of vinegar and sake may be an alternative means of extending shelf life, because sensory quality with this treatment became close to that of the control after extended storage..
机译：将用浓缩酱油调味的韩国牛肉产品真空包装在防气塑料袋中并进行巴氏消毒。将向产品中添加醋和/或清酒作为保存障碍，以提高微生物的稳定性，并评估了受添加影响的感官品质。醋和清酒的组合改善了产品在8和20摄氏度下的微生物稳定性，而添加醋和/或清酒却没有改善产品的感官品质。醋和清酒的组合在口味和总体可接受性方面产生的初始品质明显较差。在8摄氏度下储存10天后，无论是否使用醋或清酒，产品的感官质量均明显下降，这使得处理效果不那么明显。因此，醋和清酒的组合添加可能是延长保质期的另一种方法，因为经过这种处理的感官品质在长期保存后变得接近于对照。

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