Assessment of Sensory and Safety Evaluation of Cook/Chill Pajeon
2005
Lyu, E.S. (Pukyong National University, Busan, Republic of Korea), E-mail: [email protected] | Jeong, D.K. (Kosin University, Busan, Republic of Korea)
The purposes of this study were to compare the effect of several reheating treatments (heating in the frying pan, convection oven and microwave oven) on sensory characteristics and to evaluate the safety during storage period of cook/chill Pajeon. The sensory evaluations were made on 5 sensory attributes by a 9-member panel using quantitative descriptive analysis (QDA). The fresh cooked Pajeon and the Pajeon reheated in the frying pan obtained a significantly (p less than 0.01) higher score in taste than the ones reheated in a convection oven and microwave oven.
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