Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Abstract

This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.

Characterization of surface orientation and tenderness of sous vide processed edible offal and psoas muscle from Dohne Merino sheep

“…Except for marginal differences, the WBSF values obtained from the psoas minor muscle of ewes (34.2 ± 1.87) from the Dhone Merino were similar to those obtained from the musculus longissimus thoracis et lumborum (33.9) and semimembranosus (34.9) of castrated Tanzanian long fat-tailed sheep (Shirima et al, 2013). Higher WBSF values from most of the samples from ewes could be attributed to the presence of a strong adhesive force in the connective tissues, low water-holding capacity, and an increase in cooking loss (Warner et al, 2007;Hong et al, 2015). However, Purslow (2005) found that strong connective bonds in the muscles of older animals could impose higher resistance to denaturation of collagen during cooking.…”

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

“…Many consumers in Korea prefer chicken legs than chicken breast when buying or consuming chicken products, as cooked breast meat tends to exhibit a tougher and more crumbly texture than cooked chicken legs ( Hong et al., 2015 ). These characteristics of chicken breast can be improved using the sous-vide cooking method.…”

Low-temperature cooking method "sous vide" in the restaurant industry: A review

“…Оther studies (Baldwin 2011) proved that broccoli, whole and sliced, boiled directly in water, may lose (28%) and under pressure (62%) of their color, and at 5 day-storage lose 9.4% and 7.3% of their color. The preparation of vegetables with a high starch content can also be carried out at lower temperatures (80ºС) since carrot cooking can be used as it provides a uniform dissolution of the pectin and a uniform culinary readiness (Hong et al 2015). Care should be taken of the thickness of the carrot layer to be processed, as well as the difference in it is optimal for the starch gelling (Garcıa-Segovia et al 2007).…”

“…In vegetables rich in starch, such as beans, peas, lentils, maize, potatoes, the application of the "sousvide" method leads to the formation of a uniform culinary readiness when finely pasteurized starch in their composition (Baldwin 2011). Hong et al (2015) reported that when boiling beans at 90ºС, it absorbed the same amount of water as it did at room temperature for 16 hours. The quality of water used for cooking beans effected on the degree of boiling.…”

“…In turn, the amount of fat, affect the oxidative stability and sensory performance of the chicken meat (Wang et al 2004). Some authors (Hong et al 2015;Khan and Van Den Berg 2006;Sampaio et al 2012) have examined the physical and sensory characteristics of chicken breast. They proved that the meat cooked "sous-vide" the method better retained its moisture during storage (4ºC) for 14 days.…”