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

Abstract

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.

Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties

“…All treatments added with EIP showed lower PV values but higher TBARS values than those of PC and NC (p<0.05). Han et al (2023) reported that the TBARS value of hybrid sausage added with cricket flour increased. Also, it has been reported that adding silkworm pupae flours to emulsion sausage increases the TBARS value (Kim et al, 2016).…”

Effects of boiling medium pH and chilling storage on the changes in volatile profiles of boiled chicken flesh

“…This stands in contrast to the stewing method, which involves slowly heating the meat in the broth to liberate the fatty acids and amino acids and produce the desired flavors or volatiles (Guan et al, 2023). Boiled and pasteurized chicken meat has a shelf life of up to 7 d under mild chilling conditions with acceptability of flavor and odor (Montero-Prado and Morales, 2022) and customer safety (Hasani et al, 2023).…”

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

“…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.…”