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

Hasani, Endrit; Kenesei, György; Dalmadi, István

doi:10.1556/446.2021.30008

Cited by 2 publications

(2 citation statements)

References 17 publications

(18 reference statements)

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“…Today, it is not only used alone but also in combination with other lowimpact processes, as these combined processes can reduce the food safety risk associated with the technology due to the low-temperature heat treatment. Forward-looking results have been obtained for sous-vide chicken breasts, where the temperature was increased in several steps during the heat treatment [10][11][12]. Both the texture, weight loss values, and organoleptic properties were improved compared to the single-step treatment.…”

Section: Introductionmentioning

confidence: 99%

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

Kenesei,

Kiskó,

Dalmadi

2024

Applied Sciences

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The aim of using minimal food processing technologies is to preserve the raw material or to achieve a special technological goal with the least possible impact. When several technologies are used together, the intensity of each treatment can be reduced according to Leistner’s hurdle principle. Does the order of application of the treatments result in a detectable difference? This research focuses on the effect of the combination of the sous-vide technology and the high hydrostatic pressure (HHP) treatment. The effect of the pressure level (300 and 600 MPa) and the influence of the treatment order was investigated on pork (longissimus thoracis and lumborum muscles (LTL)). Physico-chemical and microbiological measurements were carried out on day 0 and after 21-day storage at 2 °C and 8 °C. Significant differences were found for both the order of treatment and pressure level in weight loss (p < 0.001), CIELab color parameters a* and b* (p < 0.001), and denaturation enthalpy (p < 0.01). The texture (p < 0.001) and lipid oxidation TBARS values (p < 0.05) were only influenced by the pressure level. In the challenge test, the initial count of 105 CFU/g Listeria monocytogenes dropped below detection limit in all cases. Total aerobic and anaerobic viable numbers were below/near the detection limit in all combined-treated samples on day 0 and showed only slight or more notable growth after 21-day storage at 2 °C and 8 °C, respectively. An additional 300 MPa pressure treatment can increase the safety of sous-vide cooked pork samples while having only a minor effect on physicochemical properties. The 600 MPa pressure treatment results in a stable, albeit not shelf-stable product, but it also affects a considerable number of quality parameters such as color, texture, weight loss, and TBARS values.

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Section: Introductionmentioning

confidence: 99%

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

Kenesei,

Kiskó,

Dalmadi

2024

Applied Sciences

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“…As a result, the application of proteolytic enzyme activation temperatures as an initial stage in the sous vide processing can potentially increase chicken breast tenderness. In fact, previous studies demonstrated that a two-step sous vide method that included a temperature of 45–50 °C showed improved texture attributes of meat such as shear force, hardness, gumminess, and chewiness values compared to the traditional one-step sous vide cooking method [ 11 , 12 , 13 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast

Hasani

Kiskó

Dalmadi

et al. 2023

Foods

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A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease the cook loss in chicken breasts. The current work was designed to determine the effect of two-step sous vide and subsequent storage on the microbiological and oxidative stability of chicken breasts. Inoculated chicken breasts were vacuum packaged and cooked at two temperatures, 50 °C and 60 °C, combined in different ratios of the same total cooking time (120 min), and then stored for 21 days at 4 °C, 10 °C, and −20 °C, and compared with the one-step temperature treatment (60 °C for 120 min). One-step sous vide treatment resulted in the total inactivation of Enterococcus faecalis NCAIM B. 01312. Meanwhile, the two-step sous vide treatments resulted in a higher than 3 log reduction in Enterococcus faecalis NCAIM B. 01312, reaching the target pasteurization performance criterion of sous vide for poultry meat. Lipid oxidation and the odor of all chicken breasts remained acceptable for 21 days of storage at 4 °C and −20 °C. Conversely, all chicken breasts had higher lipid oxidation rates and odor after 21 days of storage at 10 °C. Two-step-sous-vide-treated chicken breasts were found to be microbiologically stable regarding Enterococcus faecalis NCAIM B. 01312 and total mesophilic aerobic counts during 21 days of storage at 4 °C and −20 °C, in contrast with those stored at 10 °C. It can be concluded that two-step-sous-vide-cooked chicken breasts had acceptable oxidative and microbiological stability during chilled and frozen storage, similar to one-step sous vide ones. These outcomes highlight that two-step heat treatment can be used as an alternative cooking method to improve the quality properties without compromising the storage life of chicken breasts.

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

Cited by 2 publications

References 17 publications

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?

Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast

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