Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast

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).

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

“…Similarly, Miranda et al [ 38 ] reported 1–3 log CFU/g Enterococcus counts in raw poultry meat (chicken and turkey). These results showed that the two-step sous vide technique was sufficient to produce safe cooked chicken breasts that had higher quality attributes compared to those of one-step sous vide [ 11 ].…”

“…At the end of both the chilled and mild chilled storage, the TBARS values of two-step sous vide chicken breasts were significantly lower than the one-step-sous-vide-treated ones ( p < 0.05). This can be explained by the low oxidation rates of the chicken breast after being cooked with low temperature treatments at day 0 compared to the traditional sous vide one [ 11 ].…”

“…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 ].…”

Effects of different sterilization methods on sensory quality and lipid oxidation of Dezhou braised chicken

“…Samples were analyzed using a texture profile analysis (TPA) to evaluate the texture of the chicken, following the method applied by Endrit, with minor modifications (Hasani et al, 2022). The P-35 cylinder probe and texture analyzer (Model TMS-Pilot, FTC) were used the procedure was as follows: compress the chicken to 50% of its original height in two cycles at a speed of 1 mm/s (velocity of 100 N) to obtain a force-time curve.…”

Editorial Overview on Emerging Thermal Food Processing Technologies

“…Among the research papers published in this Special Issue, “Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast” was investigated by a research team [ 1 ]. This paper showed that chicken breast treated with a two-step temperature (50 and 60 °C) had an improved texture, lower cooking loss, acceptable redness values, and reduced lipid oxidation as compared with the samples cooked at the one-step temperature of 60 °C.…”