The impact of sous vide technology application on the functional and technological characteristics of products based on different types of meat stuff

Abstract

There is considered the influence of Sous Vide processing on the poultry meat based products (broiler chicken fillet, quarters of broiler chicken and duck meat) and beef-based products on functional and technological characteristics of the finished product. According to the research plan, recipe samples were developed that differed in the type of used raw meat materials and also included Hoisin sauce. The recipes of all samples included 80% of the main meat raw material (broiler chicken fillet, duck meat, quarters of broiler chickens and beef, respectively, for samples 1-4) and 20% of Hoisin sauce. The processing of products was carried out in the same way, including: sauces, mixing the main raw materials with sauce, frying at 120° C for 2 minutes on each side of the product, packing in polymer bags with the formation of vacuum on the vacuum apparatus, cooking of packed samples for 1 hour at 60 °C, cooling shock method and storage for 14 days. Among the examined parameters are selected: the content of moisture, water holding (WHC) and water retaining (WRC) capacity, the content of water-soluble and salt-soluble proteins are selected. All measurements were examined after 7 and 14 days of storage 3 times each - values was taken as average. The moisture content was characteristic of the raw material used and reached the maximum value for sample 3 after 7 days of storage – 74.4%, and the minimum for sample 2 after 14 days storage – 62.4%. The moisture content of all samples depends on the consistency of the product. Thus, it has the lowest values among the experimental samples for sample 1, since it includes in its recipe a fillet of broiler chickens, which is more sensitive to heat treatment and osmotic processes than the raw material used in other specimens. The maximum value of the ultrasound was recorded in the sample of 4 – 78.9 and 77.2%, respectively, in 7 and 14 days storage. From the sources and the work carried out, it can be concluded that Sous Vid treatment positively affects all investigated types of the main raw material, including duck meat, and can be successfully combined with the previous culinary treatment.