The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken

Cheng, Yiqun; Wang, Di; Zhang, Chengjun; Zhu, Xiancan; Zhu, Zongshuai; Yang, Lei; Huang, Ming

doi:10.1016/j.lwt.2022.114176

Cited by 6 publications

(3 citation statements)

References 49 publications

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“…The GC-IMS method, which is an emerging detection technique, can be used to achieve rapid, real-time identification of volatile compounds based on differences in ion mobility rates under ambient pressure in weak electric fields and in combination with gas chromatography [ 21 ]. The advantages of GC-IMS for its simplicity, sensitivity, and rapidity are widely used in food origin labelling [ 22 ], freshness evaluation [ 23 ], food authenticity identification [ 24 ], and monitoring of changes in volatile compounds during processing [ 25 ]. Li et al [ 26 ] successfully established a fingerprint of volatile components in the cured ginger process by GC-IMS and interpreted the influence of the curing process on the flavour characteristics of ginger.…”

Section: Introductionmentioning

confidence: 99%

Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis

Bai

Sun

Qiao

et al. 2023

Foods

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Ginger is one of the most popular spices and medical herbs with its unique pungent flavour and taste. Although there has been much research into the drying methods of ginger, the effect of drying parameters in hot air convective drying on ginger quality needs to be explored in depth. This study investigated the differences in drying behaviour and quality characteristics of ginger with the variables of temperature, thickness, and loading density. The moisture states and diffusion pattern in the different stages during the drying process were analysed using low-field NMR techniques. The results of quality evaluation showed that the temperature greatly influenced the colour and gingerol content of dried ginger, and the thickness of a ginger slice greatly influenced the rehydration rate. Optimal drying conditions were determined by considering a combination of specific energy consumptions with quality retention based on the response surface methodology: a temperature of 66.41 °C, thickness of 2 mm, and loading density of 5 kg/m2. HS-GC-IMS combined with multivariate chemometrics was used to achieve the characterisation of flavour profiles and fingerprinting of dried ginger. The principal component analysis and correlation analysis revealed that the alterations in ginger quality were intimately related to moisture diffusion during drying.

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Section: Introductionmentioning

confidence: 99%

Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis

Bai

Sun

Qiao

et al. 2023

Foods

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“…Similar observations were made with duck meat [ 70 ]. The greatest losses occurred at temperatures of 75–85 °C [ 68 ], and in the study of Wattanachant et al [ 71 ] at 80–100 °C. The differences in the results may arise from the thermal process conditions and sample size during the sous-vide treatment.…”

Section: The Effect Of the Sous-vide Methods On Yield And Water Conte...mentioning

confidence: 99%

“…The sous-vide samples cooked at 75 °C for 2 h had 15.6% lower total heterocyclic amine contents compared to the traditionally braised samples but were significantly higher than the sous-vide samples at 65 °C for 2–3 h. Lower temperatures hinder HA generation, and SV cannot effectively reduce the residual HA content for an extended duration. High HA content may infiltrate from reused marinades [ 68 ].…”

Section: The Effect Of Sous-vide Heat Treatment On the Nutritional Va...mentioning

confidence: 99%

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Latoch,

Głuchowski,

Czarniecka-Skubina

2023

Foods

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Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

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Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar

Hu,

Qi,

Liu

et al. 2024

Food Measure

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The impact of sous vide braising on the sensory characteristics and heterocyclic amines contents of braised chicken

Cited by 6 publications

References 49 publications

Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis

Hot Air Convective Drying of Ginger Slices: Drying Behaviour, Quality Characteristics, Optimisation of Parameters, and Volatile Fingerprints Analysis

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Effects of Lactobacillus plantarum cofermentation on the flavor and taste characteristics of mango vinegar

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