Effect of Cooking Time and Storage Temperature on the Quality of Home-Made Retort Pouch Packed Chuncheon Dakgalbi

The aim of this research is to evaluate the effects of cooking time and storage temperature on the quality of home-made retort pouch packed Chuncheon Dakgalbi. The leg meat of broiler is being cut into cubes and is mixed with the Dakgalbi sauce and vegetables. Around 200 g of Chuncheon Dakgalbi is being stuffed into a retort pouch and then vacuumed. The retort pouch packed Chuncheon Dakgalbi is subjected to cooking (autoclaving) at 110oC and 0.75 Kgf for 10, 20 or 30 min and then transferred to the chilling room at 2oC for rapid cooling procedures. Subsequently, the samples are stored at 4oC or 25oC for 4 wk. According to results of sensory evaluation, the highest sensory scores were found in Chuncheon Dakgalbi which was cooked for 30 min (p