Cook-Chill System과 Sous vide Cook-Chill System을 이용한 조림류의 품질 및 관능평가

Abstract

본 연구에서는 Cook-Chill System과 Sous vide Cook-Chill System으로 음식을 생산한 후 생산 방법에 따른 각각의 음식의 품질과 관능을 비교 평가해 봄으로써 최근 많이 사용되고 있으나, Cook-Chill System에 비해 부족한 Sous vide Cook-Chill System 연구의 기초 자료를 제공하고자 한다. 이를 위해 단체급식소에서 제공되는 조림류 중, 감자게맛살 조림과 메추리알어묵 조림을 적용음식으로 선정하여 Cook-Chill System과 Sous vide Cook-Chill System으로 생산 및 저장하면서 각각의 품질을 다음과 같이 평가 하였다.

첫째, Cook-Chill System(이하 CC)과 Sous vide Cook-Chill System(이하 SVCC)의 생산단계에 따른 각각의 소요시간 및 온도상태, 이화학적(pH, Aw, 수분함량), 미생물학적(표준평판균수, 대장균군수) 품질 특성을 평가하였다. 둘째, CC와 SVCC의 생산방법에 따라 생산된 음식을 3℃에서 0일(조리 후), 5일, 10일, 15일 동안 저장 및 재가열 후 이에 따른 이화학적(pH, Aw, 수분함량), 미생물학적(표준평판균수, 대장균군수, 저온성균수) 품질을 비교 평가함으로써 음식의 품질 안전성을 분석 하였다. 셋째, CC와 SVCC의 생산방법 및 저장기간(0일, 5일, 10일, 15일)에 따른 관능검사(외관, 풍미, 색, 맛, 질감, 전체적인 기호도)를 실시하였다. 이상에서 얻은 연구 결과는 다음과 같다.

1. 감자게맛살 조림과 메추리알어묵 조림의 생산단계 에서의 소요시간 및 온도상태를 측정한 결과, 감자게맛살 조림과 메추리알어묵 조림 모두 원재료 입고시 간장을 제외한 모든 재료들은 검수 시 냉장상태로 7℃ 이하를 유지하였으며, CC와 SVCC로 조리 후 음식의 평균 내부 온도는 조리온도 기준을 충분히 만족 시켰다. 또한 냉각 온도와 소요 시간도 냉각조건을 만족하였다.

2. 생산단계에 따른 이화학적 품질 측정결과 pH의 경우, 감자게맛살 조림 에서 CC와 SVCC가 pH 4.76~6.84로 잠재적인 위험성이 있는 범위(pH 4.6~7.0)에 있었으며, 메추리알어묵 조림은 CC와 SVCC가 pH 5.22~8.29 범위에 있었다. Aw는, 간장을 제외한 감자게맛살 조림의 CC와 SVCC가 0.89~0.97 범위였고, 메추리알어묵 조림은 CC와 SVCC 모두 0.89~0.96으로 두 시료 모두 미생물 증식의 잠재적 위험성이 높은 범위(0.85~0.99)에 있었다. 수분함량은, 감자게맛살 조림에서 CC와 SVCC는 53.82%~88.61%, 메추리알어묵 조림의 CC와 SVCC는 46.61%~85.58% 범위에 있었다.

3. 생산단계에 따른 미생물 검사 결과는 감자게맛살 조림의 경우 원재료에서 감자의 표준평판 균수가 6.99(Log CFU/g, 이하단위생략), 대장균군수가 5.80 이었다. CC에 의한 조리 직 후 표준평판균수는 검출되지 않았으나, 대장균군수는 1.00 이었으며, 마지막 포장단계에서는 큰 폭으로 증가하였다. SVCC 에서는 조리 직 후 표준평판균수와 대장균군수가 검출 되지 않았다가, 냉각 직 후 증가 했으나 조리한 음식의 안전 기준치를(표준평판균수<105, 대장균군수<102) 만족했다. 메추리알어묵 조림의 경우 원재료에서 메추리알의 표준평판균수가 3.30, 대장균군수가 각 각 1.89 이었다. CC에 의한 조리 직 후 표준평판균수는 1.11 이었고, 대장균군수는 검출되지 않았으며, 마지막 포장단계에서 큰 폭으로 증가 하였다. SVCC의 경우 조리 직 후 표준평판균수는 2.30, 대장균군수는 검출되지 않았으며, 냉각 직 후 표준평판균수는 증가 했지만, 대장균군수는 조리 직 후 와 마찬가지로 검출되지 않았다. CC와 SVCC 모두 조리한 음식의 미생물적 기준치를 만족하였다.

4. 생산 방법 및 저장기간에 따른 이화학적 품질 결과는, pH의 경우 감자게맛살 조림은 CC와 SVCC가 저장기간이 지남에 따라 증가 하였는데, CC에 비해 SVCC가 저장 기간 동안 다소 낮은 pH를 나타냈다. 이는 진공포장이 미생물 발육 및 성장에 따른 pH 변화를 지연하거나 억제시켜 그런 것으로 사료된다. 메추리알어묵 조림의 경우 CC와 SVCC가 저장 기간이 지남에 따라 감소했다. Aw에서 감자게맛살 조림과 메추리알어묵 조림의 CC와 SVCC가 저장기간 동안 큰 변화를 보이지는 않았다. 수분함량은, 감자게맛살 조림과 메추리알어묵 조림의 CC와 SVCC가 저장기간이 지남에 따라 약간의 증가를 보였다. 진공필름으로 인한 수분손실 방지로 SVCC의 수분함량이 CC보다 높은 것으로 사료된다.

5. 생산 방법 및 저장기간에 따른 미생물 검사 결과는, 표준평판균수의 측정 결과 감자게맛살 조림의 경우 CC와 SVCC 모두 저장기간이 지날 수 록 증가하여 15일째에 각 각 4.43, 4.37로 유의적으로 증가(p<.0001) 했지만, 조리된 식품의 기준치를(105CFU/g) 만족시켰다. 재가열 후 CC와 SVCC 모두 0일째에 균이 검출되지 않았다가, 저장기간에 따라 유의적으로 증가하였다.(p<.0001) SVCC에서의 균수 증가는 CC에서보다 낮았으며, 재가열 전 보다는 감소를 보이고 기준치에 안전한 수준이었다. 메추리알어묵 조림의 경우 CC와 SVCC에서 15일째 각 각 5.65, 3.40으로 유의적으로 증가하였다.(p<.0001) 재가열 후 CC와 SVCC 모두 0일째에 균이 검출되지 않았고, 저장기간에 따라 유의적으로 증가하였다.(p<.0001) 감자게맛살 조림과 메추리알 어묵 조림 모두 CC로 생산된 경우 SVCC에 비해 저장기간이 지날 수 록 표준 평판균수가 더욱 높게 검출되었다. 대장균군수의 측정 결과 감자게맛살 조림의 경우 CC와 SVCC 모두 저장기간이 지날 수 록 유의적으로 증가하였다.(p<.0001) 재가열 후 CC와 SVCC 모두 0일째에 균이 검출되지 않았고, 15일째에 각 각 2.69, 1.66으로 유의적으로 증가하였다.(p<.0001) 재가열 후 SVCC는 조리된 식품의 기준을(102 CFU/g) 만족시키는 수준 이었다. 메추리알 어묵 조림의 경우 CC에서 저장기간이 지날 수 록 유의적으로 증가하였다(p<.0001). SVCC는 0일째 검출되지 않았다가 15일째에 3.70으로 유의적으로 증가하였으나(p<.0001), CC에 비해 대장균군수가 적게 검출 되었다. 재가열 후 CC와 SVCC 모두 0일째에 균이 검출되지 않았고, 15일째에는 각 각 3.61, 2.52로 유의적으로 증가하였다.(p<.0001) 저온성균수의 측정 결과 감자게맛살 조림에서 CC와 SVCC 모두 0일째에 검출되지 않다가 15일째에 각 각 4.33, 3.03으로 유의적으로 증가하였는데,(p<.0001) SVCC의 경우 CC에 비해 검출된 저온성균수가 낮게 나타났다. 재가열 후 CC와 SVCC 에서 0일째에 균이 검출되지 않다가, 저장기간에 따라 유의적으로 증가하였다.(p<.0001) 메추리알어묵 조림에서 CC의 경우 저장기간에 따라 유의적으로 증가하였으며(p<.0001), SVCC의 경우 저장 0일째 검출되지 않다가 저장기간에 따라 유의적으로 증가했다.(p<.0001) 재가열 후 CC와 SVCC 모두 0일째에 검출되지 않았고, 15일째에는 각 각 3.26, 2.84로 유의적으로 증가하였다.(p<.0001) 저장기간에 따른 SVCC에서의 균 검출이 CC에 비해 낮은 수준 이었다.

6. 생산방법 및 저장기간에 따른 관능검사결과는 감자게맛살 조림의 경우 외관에서, CC의 경우 저장기간이 지남에 따라 유의적으로 감소하였으며,(p<.05) SVCC는 0일째 5.25점, 5일째부터 15일째 까지는 4.88점을 나타냈다. CC에 비해 SVCC의 점수가 유의적으로 더 높았다.(0일, 5일;p<.05, 10일;p<.001) 메추리알어묵 조림은 CC와 SVCC 모두 저장기간이 지남에 따라 감소했다. SVCC가 CC에 비해 높은 점수를 나타냈다. 풍미에서 감자게맛살 조림의 CC와 SVCC 모두 저장기간에 따라 감소했다. SVCC가 더 높은 점수를 나타냈으며 0일(p<.05), 10일(p<.01)에서 유의적이었다. 메추리알 어묵 조림에서 CC와 SVCC 모두 저장기간에 따라 감소했다. SVCC가 CC에 비해 높은 점수를 나타냈으나 5일째에서만 유의적(p<.05) 이었다. 색에서 감자게맛살 조림의 경우 CC와 SVCC 모두 저장기간이 지남에 따라 감소했다. SVCC가 5일(p<.05), 10일(p<.01)에서 유의적으로 높게 나타났다. 메추리알 어묵 조림은 CC와 SVCC 모두 저장기간이 지남에 따라 감소했다. 맛의 경우 감자게맛살 조림에서 CC는 저장기간에 따라 유의적으로 감소했으며,(p<.05) SVCC도 저장기간에 따라 감소했다. 저장기간에 따라 SVCC가 유의적으로 높게 나타났다.(0일;p<.05, 10일;p<.01, 15일;p<.0001) 메추리알 어묵 조림의 경우 CC와 SVCC 모두 저장기간이 지남에 따라 감소했다. SVCC가 CC에 비해 저장기간이 지나도 더 높은 점수를 나타냈으나, 10일째 에서만 유의적으로 높았다.(p<.05) 질감에서 감자게맛살 조림의 CC는 저장기간이 지남에 따라 유의적으로 감소했다.(p<.01) SVCC도 저장기간이 지남에 따라 감소했다. SVCC가 CC에 비해 높은 점수를 나타냈으나, 10일째 에서만 유의적으로 높게 나타났다.(p<.001). 메추리알 어묵 조림의 CC와 SVCC 모두 저장기간이 지남에 따라 감소했으며, SVCC가 CC에 비해 저장기간이 지날 수 록 유의적으로 높았다.(p<.05) 전체적인 기호도는 저장 기간에 따라 감자게맛살 조림의 경우 CC는 저장기간이 지날 수 록 유의적으로 감소했으며(p<.01), SVCC도 저장기간이 지남에 따라 감소했다. SVCC가 CC에 비해 높았으나, 0일째(p<.05)와 10일째(p<.0001)에서 유의적 이었다. 메추리알 어묵 조림의 경우 CC와 SVCC가 저장기간이 지남에 따라 감소했다. SVCC가 CC에 비해 높은 점수를 나타냈으나, 5일째 에서만 유의적 이었다.(p<.05)

이상의 연구 결과, CC와 SVCC의 생산방법이 이화학적 ․ 미생물학적 품질에 미치는 영향을 분석한 결과 첫째, SVCC가 CC에 비해 pH, Aw, 수분함량의 변화가 적게 나타남으로써 음식의 미생물적, 질적 품질을 우수하게 유지할 수 있는 것으로 사료되었다. 둘째, 본 실험의 15일 간의 저장기간 동안 미생물학적으로 SVCC가 CC에 비해 더 우수한 것으로 나타났는데, 이는 SVCC의 진공포장으로 인한 산소제거로 미생물의 증식과 산패가 억제되기 때문인 것으로 사료된다. 셋째 SVCC로 생산된 감자게맛살 조림과 메추리알어묵 조림이 관능에서 저장 15일째에도 CC에 비해 높은 점수를 나타냈으며, 재가열 후 균수가 조리된 음식의 기준을(표준평판균수<105, 대장균군수<102) 만족시켰다. 이는 15일까지 관능적, 미생물적 으로 안전하게 저장 할 수 있어, SVCC가 전체적인 품질 안전성이 CC에 비해 더 바람직했다.| This study was done to provide short basic data for the Sous vide Cook-Chill System by comparing and evaluating the quality of foods, which were prepared using the Cook-Chill System and Sous vide Cook-Chill System, according to the preparation methods and sensory evaluation. The foods examined were boiled potato and imitation crab stick in soy sauce and boiled quail egg and fish paste in soy souce supplied for mass feeding.. These foods were prepared suing the Cook-Chill System and Sous vide Cook-Chill system and their quality was evaluated at the time of preparation and storage.

Firstly, foods were prepared using the Cook-Chill System(CC) and Sous vide Cook-Chill System(SVCC) and the time needed and temperature during each preparation stage were measured and physicochemical (pH, Aw, and moisture content) and microbial (standard plate count and coliform count) qualities were evaluated. Secondly, in order to evaluate the quality and safety, the physicochemical (pH, Aw, and moisture content) and microbial (standard plate count, coliform count, psychrotrophic bacteria count) qualities were evaluated according to the preparation methods (CC and SVCC) and stored at 3℃ for 0day(after cooking), 5days, 10days and 15days and reheated. Thirdly, the sensory evaluation (appearance, flaver, color, taste, hardness, acceptability) were evaluated according to the preparation methods (CC and SVCC) and storage day(0day, 5days, 10days, 15days). The following results were obtained.

1. The time and temperature needed during each stage were measured at the time of preparing boiled potato and imitation crab stick in soy sauce and boiled quail egg and fish paste in soy sauce. They were the ingredients other than soy sauce were kept cold at 7℃. In the case of boiled potato and imitation crab stick in soy sauce and boiled quail egg and fish paste in soy sauce with CC and SVCC wrer average internal temperatures satisfied 74℃. The cooling temperature and time CC and SVCC was cooled satisfying the standards, being cooled to 3℃ within 90 min of preparation.

2. The results of measuring physicochemical qualities were evaluated during the preparation stage. pH of boiled potato and imitation crab stick in soy sauce prepared using CC and SVCC were pH 4.76~6.84, pH 4.76~6.77, respectively, indicating potentially hazardous state that is characterized by the pH 4.6~7.0. Boiled quail egg and fish paste in soy sauce prepared using CC and SVCC were pH 5.22~8.29 Aw of boiled potato and imitation crab stick in soy sauce except for soy sauce prepared with CC and SVCC were 0.89~0.95, 0.89~0.97, respectively. Boiled quail egg and fish paste in soy sauce with CC and SVCC were 0.89~0.96, two samples indicating potentially hazardous state that is characterized by the range of 0.85~0.99. Moisture content in boiled potato and imitation crab stick in soy sauce prepared with CC and SVCC were 62.18%~87.81%, 62.18%~88.61%, respectively. In the case of boiled quail egg and fish paste in soy sauce prepared with CC and SVCC were 46.61%~84.22%, 46.61%~85.58%, respectively.

3. Microbial tests according to each preparation stage showed the following results. In the main ingredient, ie., potato and imitation crab stick used for the preparation of boiled potato and imitation crab stick in soy sauce, the standard plate count was 6.99(Log CFU/g, under unit omit) and 3.55, coliform count 5.80 and 2.00. With CC, the standard plate count was detected and coliform count was 1.00, immediately after cooking; 1.63 and 1.15, respectively, immediately after packing. Thus, these values were increase. With SVCC, the standard plate count and coliform count were detected, immediately after cooking; 1.31 and 1.39 respectively, immediately after cooling. The main ingredient ie., quail egg and fish paste used for the preparation of boiled quail egg and fish paste in soy sauce, the standard plate count was 3.30 and 3.31, respectively, coliform count was 1.89 and 2.96, respectively. With CC, the standard plate count was 1.11 and coliform count was not detected, immediately after cooking; 3.11 and 1.83 respectively, immediately after packing. With SVCC , the standard plate count and coliform count were 2.30 and not detected, respectively, immediately after cooking. Thus, the results of microbial tests showed that the boiled potato and imitation crab stick in soy sauce and boiled quail egg and fish paste in soy sauce were safe prepared with either CC or SVCC.(standard platet count<105, coliform count<102)

4. The results of measuring physicochemical qualities according to the preparation methods and storage day are as follows. In the case of boiled potato and imitation crab stick in soy sauce, pH with CC and SVCC were increased to 6.07 and 6.09, respectively, by 0day and 6.18, 6.00, respectively, by 15 days. After reheating, increased to 6.40, 6.17, respectively, by 15 days. Thus, it was somewhat lower SVCC than CC by storage day. Boiled quail egg and fish paste in soy sauce, CC and SVCC were decreased to 7.12, 7.24 and 6.94, 6.97, respectively, by 0 day and 15 days. After reheating, decreased to 6.90, 6.96, respectively, by and 15 days. Aw in boiled potato and imitation crab stick in soy sauce with CC and SVCC were 0.93, 0.92, and 0.92, 0.95, respectively, by 0 day and 15 days. After reheating, 0.92, 0.93, respectively, by 15 days. Boiled quail egg and fish paste in soy sauce with CC and SVCCwere 0.96, 0.95 and 0.95, 0.96, respectively, by 0 day and 15 days. After reheating, 0.94, 0.95, respectively, by 15 days. Moisture content in boiled potato and imitation crab stick in soy sauce with CC and SVCC were increased to 67.43%, 67.83% and 75.37%, 71.46%, respectively, by 0 day and 15 days. After reheating, and 72.62%, 65.52%, respectively, by 15 days. In the case of boiled quail egg and fish paste in soy sauce with CC and SVCC were increased to 59.02%, 60.07% and 60.05%, 64.99%, respectively, by 0 day and 15 days. After reheating CC and SVCC were increased to 65.05%, 69.57%, respectively, by 15 days. It was somewhat higher SVCC than CC because, SVCC was vacuum packing

5. Food quality was evaluated using microbial tests according to the preparation methods and storage day. With CC and SVCC, standard plate count in boiled potato and imitation crab stick in soy sauce was increased 4.43 and 4.37, respectively, by 0 day and 15 days.(p<.0001) Thus, result were satisfying the standards applied in processed food(105 CFU/g). After reheating, CC and SVCC were increased to not detected by 0 day, and 4.59, 4.00, respectively, by 15 days(p<.0001), Thus, the results of microbial tests showed that lower increased SVCC than CC and, being the normal safe range. In the case of boiled quail egg and fish paste in soy sauce with CC and SVCC were increased to 5.65 and 3.40, respectively, by 15 days.(p<.0001) With CC and SVCC were increased to not detected by 0day, and 3.51, 2.39 by 15 days, respectively of after reheating.(p<.0001) The standard plate count of two samples prepared with CC, the number of bacteria increased more with time when the food was prepared with CC compared with SVCC. Coliform count in boiled potato and imitation crab stick in soy sauce with CC and SVCC were increased to 4.53, 3.60 by 15 days, respectively.(p<.0001) After reheating, CC and SVCC were increased to not detected by 0day, and 2.69, 1.66 by 15 days, respectively.(p<.0001) After rehearing, SVCC was satisfying the standards applied in processed food.(102 CFU/g) Boiled quail egg and fish paste in soy sauce with CC, it was increased to 4.58 by 15 days.(p<.0001) SVCC was not detected by 0 day and 3.70 bv 15 days.(p<.0001) Coliform count was lower SVCC than CC. After rehearing, CC and SVCC were not detected by 0 day and 3.61, 2.52 respectively by 15 days.(p<.0001) Psychrotrophic bacteria count in boiled potato and imitation crab stick in soy sauce with CC and SVCC were increased to not detected by 0 day, and 4.33, 3.03 by 15 days, respectively.(p<.0001) Psychrotrophic bacteria count was higher SVCC than CC. After reheating, with CC and SVCC were not detected by 0day, and 3.39, 2.60 by 15days, respectively.(p<.0001) Boiled quail egg and fish paste in soy sauce with CC, it was increased to 4.52 by 15 days.(p<.0001) With SVCC, it was not detected by 0day and 3.26 by 15 days.(p<.0001) After reheating, with CC and SVCC were not detected by 0 day, and 3.26, 2.84 by 15 days, respectively.(p<.0001) With SVCC, it was increased to not detected by 0 day and 2.84 by 15 days.(p<.0001)

6. The results of measuring sensory evaluation according to the preparation methods and storage day are as follows. In the case of boiled potato and imitation crab stick in soy sauce, appearance with CC, it was 2.88 by 10 days, decreased to storage day.(p<.05) With SVCC, it was 5.25 and 4.88 by 0 day and 15 days, respectively. Sensory evaluate was higher SVCC than CC(0 day and 5 days; p<.05, 10 days; p<.001) Boiled quail egg and fish paste in soy sauce with CC and SVCC were decreased to 4.25 by 10 days and 4.63 by 15 days. Sensory evaluate was higher SVCC than CC. Flaver, boiled potato and imitation crab stick in soy sauce with CC, it was 3.50 by 10 days, respectively. With SVCC, it was 5.13 and 4.63 by 10 and 15 days. Boiled quail egg and fish paste in soy sauce with CC and SVCC were decreased to storage day. Sensory evaluate was higher SVCC than CC.(5 days; p<.05) Color, boiled potato and imitation crab stick in soy sauce with CC and SVCC were decreased to storage day. The higher SVCC than CC.(5days;p<.05, 10days;p<.01) Boiled quail egg and fish paste in soy sauce with CC, it was decreased to 4.25 by 10 days, respectively. With SVCC, it was 4.63 by 15 days, respectively. Taste, in the case of boiled potato and imitation crab stick in soy sauce with CC, it was decreased to 3.25 by 10 days.(p<.05) With SVCC, it was decreased to 4.75 by 15 days. According to storage day, the score higher SVCC than CC.(0 day; p<.05, 10 day; p<.01, 15 day; p<.001) Boiled quail egg and fish paste in soy sauce with CC, it was 4.25 by 10 days. With SVCC, it was decreased to 5.38 and 5.00 by 10 and 15 days, respectively.(10day; p<.05) Hardness, boiled potato and imitation crab stick in soy sauce with CC it was decreased to 2.75 by 10 days, respectively.(p<.01) With SVCC it was, 5.13 and 4.63 by 10 days and 15 days, respectively.(10 days; p<.001) SVCC was higher score. Boiled quail egg and fish paste in soy sauce with CC, it was 3.88 by 10 days, respectively. With SVCC, it was decreased to 4.88 by 15 days, respectively. Thus, these score were according to somewhat higher SVCC than CC.(p<.05) Acceptability, boiled potato and imitation crab stick in soy sauce with CC, it was decreased to 3.13 by 10 days, respectively. (p<.01) With SVCC, it was decreased to 5.38 and 4.63 by 10 days and 15 days, respectively.(0 day; p<.05, 10 days; p<.0001) In the case of boiled quail egg and fish paste in soy sauce with CC, it was decreased to 4.00 by 10 days. With SVCC, it was decreased to 5.00 by 15days,(5 days; p<.05)

In conclusion, when the effects of preparation methods on physicochemical and microbial qualities were analyzed, the following results were obtained. Firstly, the microbial risk was less and quality of the foods was excellent when SVCC compared CC in which changes in pH, Aw and moisture loss were less with SVCC. Secondly, this study, microbial qualities were relatively high with SVCC acording to storage day. It was suggesting that SVCC is a more effective method probably because vacuum packing would eliminate oxygen in the food, inhibiting bacterial growth. Thirdly, boiled potato and imitation crab stick in soy sauce and boiled quail egg and fish paste in soy sauce, with SVCC, it was high score 15 days when SVCC and CC were compared. And after reheating, standard plate count and coliform count were satisfying the standards applied in processed food.(105 CFU/g, 102 CFU/g) Thus, sensory and microbial qualities were satisfying by 15 days so, qualitiy satisfying was better SVCC than CC.