Changes in Quality Characteristics of Seasoned Soy Sauce Treated with Superheated Steam and High Hydrostatic Pressure during Cold Storage

Abstract

Seasoned soy sauce is one of the popular seasoning sauces added to the Korean traditional foods such as Bulgogi, Galbi. However, industrially processed sauces have poor sensory quality because of heating treatment for sterilization. The purpose of this study was to develop seasoned soy sauce having fresh taste and good quality by applying superheated steam (SHS) and high hydrostatic pressure (HHP) technologies. To maintenance the sauce qualities, food materials such as apple, onion, and garlic were pretreated with SHS (heater 100℃, steam 280℃, 30 s~1 min 30 s) before mixing with other ingredients. During storage of 7 days, color, pH, and browning potential of SHS treated samples (apple, onion and garlic) did not change and also polyphenol oxidase was inactivated (p<0.05). The seasoned soy sauce including SHS treated materials was sterilized by thermal process (85℃, 30min) or non-thermal process, HHP (550 MPa, 5~10℃, 3 min). In SHS+HHP treated sauce, salinity, sugar contents, lightness, viscosity did not change (p<0.05), and total viable cell counts were detected below 4 log cycle at 5℃ for 30 days. E.coli and B.cereus are not determined in all samples. In sensory evaluation, Bulgogi prepared with SHS+HHP treated sauce was more acceptable than others.

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

“…The highest pH was reported for samples cooked by boiling (p<0.05). Similar results were obtained by Choi et al (2016) , wherein the influence of cooking methods on the pH of chicken steaks was reported. These authors reported higher pH for samples cooked by boiling than those treated with superheated steam.…”

“…Infrared cooking has been recently used and has been shown to be more effective than conventional heating ( Suwannakam et al, 2014 ), owing to some advantages such as high thermal efficiency, fast heating rate, shorter response time, and high degree of process control ( Krishnamurthy et al, 2008) . The high pressure-induced superheated steam displays higher temperature than the boiling point of water ( Choi et al, 2013 ). In comparison with the traditional cooking systems such as boiling, grilling, pan frying, and microwave cooking, superheated steam is a uniform, rapid, and energy-efficient method of cooking ( Chun et al, 2013 ; Suwannakam et al, 2014 ).…”

“…Meat products prepared by microwave reheating are available in various forms in retail markets ( Choi, 2009 ). Microwave cooking is non-uniform and characterized by edge overheating, absence of browning, and reduction in sensory scores ( Risman, 1998 ).…”

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

“…Superheated steam is steam that has been given additional heat to raise its temperature above the saturation point at a given pressure ( Cenkowski et al ., 2007 ; Choi et al ., 2013 ; Kim et al ., 2008 ). Superheated steam technology results in a uniform, rapid, energy-efficient cooking process ( Chun et al ., 2013 ; Suwannakam et al ., 2014 ).…”

Antioxidant Activity and Quality Characteristics of Stew Sauce Mixed with Smilax china L. Extract During Storage

“…, 가열 증기와 초고압처리를 적용한 간장소스의 품질 변화 ) 및 카 레소스의 가열살균조건 설정 (Choi et al 2013 ns: not significant Table 3. Changes of salinity in china root extract added sausage stew sauce stored for 5 weeks at different temperature (PSU) OS: over shelf life Table 6.…”