Abstract
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.
Highlights
Meat plays a key role in human nutrition and evolution thanks to its components, including proteins and essential micronutrients such as Zn, Se, Fe, vitamin A, vitamin B12, and folate [1,2]
Sous vide cooking is gaining more and more attention from catering, restaurants, ready-to-eat industries, and homes recently mainly due to the improvement in eating quality characteristics, extended shelf lives, and reduced risk of post-cooking contamination compared to other cooking methods
The finding of this study showed that cooking temperature played a major role in the moisture content, cooking loss, shear force, thiobarbituric acid reactive substances (TBARS), a*, and pH value
Summary
Meat plays a key role in human nutrition and evolution thanks to its components, including proteins and essential micronutrients such as Zn, Se, Fe, vitamin A, vitamin B12 , and folate [1,2]. Sous vide cooking has received considerable attention from catering, restaurants, ready-to-eat industries, and homes [9,10] This technique provides more efficient heat transfer from water to food compared to other cooking methods [11], resulting improvement in eating quality characteristics such as texture, tenderness, juiciness, color, flavor, and provides high nutritional value [6,12,13]. Sous vide cooking has been reported to enhance the quality attributes, inhibiting off-flavors from lipid oxidation, reducing aerobic bacteria and the risk of post-cooking contamination during storage [9,17,18,19] It is beneficial for preserving vitamins, antioxidant compounds, essential amino acids, and unsaturated fatty acids during solubilization, volatilization, and high-temperature application [11,15]
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