Abstract
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells’ inactivation for the main pathogens of interest (C. perfringens and L. monocytogenes).
Highlights
The global consumption of poultry meat is gradually increasing because of its beneficial effects on human health and the low price compared to the rest of the meats
Chicken breasts treated with the one-step temperature obtained higher pasteurization values than the chicken breasts treated with the two-step temperature within the same total treatment time
Our study revealed that chicken breast cooked with the 180-min sous vide had significantly higher redness values with a longer application time of the low temperature of 50 ◦ C in the sous vide treatment
Summary
The global consumption of poultry meat is gradually increasing because of its beneficial effects on human health and the low price compared to the rest of the meats. The high level of protein, complete amino acid composition, essential micronutrients, and low levels of fat in poultry meat provide a healthy diet for different groups of people [1]. These features reduce the risk of obesity and prevent malnutrition and cardiovascular diseases in humans [2]. In the case of chicken meat, breast muscles tend to show higher toughness and crumbliness as compared to chicken legs’ muscles [5,6] In this context, the food industry needs to develop novel poultry-based ready-to-eat products with an improved texture and high nutritional value to meet these demands
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