Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast •

Endrit Hasani,István Dalmadi,György Kenesei

doi:10.1556/446.2021.30008

Abstract

AbstractSous-vide treatment is a modern minimal processing cooking technique that uses a single-step temperature of 55–70 °C and longer time. The quality attributes of meat might be improved by including cooking steps at below 50 °C temperatures in the sous-vide treatment. The aim of this study was to investigate the effects of the double-step sous-vide treatments on the quality attributes of the chicken breast and comparing with the traditional single-step sous-vide treatments. The single-step sous-vide treatments were performed at 60 °C. In the double-step sous-vide treatments the first step temperature was 45 °C and the end temperature was 60 °C. Double-step sous-vide treated chicken breasts obtained higher tenderness, moisture content and lower weight loss compared to the single-step sous-vide treated chicken breasts. Double-step sous-vide treatment provided an attractive cooking method to produce high quality chicken breast, however, challenge tests for specific pathogens would be useful for the assessment of the microbiological quality for different treatment combinations.

Highlights

The consumption of chicken meat shows an important growth along with the simultaneous increasing of pork consumption over the past two decades
All the double-step sous-vide treated chicken breasts obtained higher moisture content compared to the single-step sous-vide treated chicken breast (T1 and T5) (Fig. 1)
The doublestep sous-vide treated chicken breast T4 cooked for 80 min at 45 8C and 40 min at 60 8C showed significantly higher moisture content (%) compared to the single-step sous-vide treated chicken breast T1 cooked for 120 min at 60 8C (P ≤ 0.05)

Summary

Introduction

The consumption of chicken meat shows an important growth along with the simultaneous increasing of pork consumption over the past two decades. Poultry meat represents a healthy diet for many consumers as it is protein rich, fat poor with high content of PUFA (polyunsaturated fatty acids) These properties are beneficial for the human health for the reduction of the cardiovascular diseases, type 2 diabetes and obesity (Marangoni et al, 2015). Considering these advantages, food scientists have been continuously trying to develop new poultry based ready-to-eat (RTE) meals that meet the consumer preferences and expectations. The treatment time depends on the type, shape and size of the meat (Baldwin, 2012)

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Results

Conclusion