Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Abstract

An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

“…2(B), the structure of the SVRS was characterized by a homogeneous (uniform) distribution, which could be a consequence of heat and uniform degradation of the connective tissue. 33 As a result of slow changes within the bundles of muscle fibers, a shift in muscle fibers within the bundles caused by partial damage of the endomysium was not observed, and increased free spaces between the muscle fibers occurred only occasionally. In the structure of the BRS and SRS, the diameter reduction of the muscle fibers led to free spaces between the muscle fibers and endomysium (Fig.…”

Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

“…All panelists were previously trained to make more accurate perceptions by sniffing the standard aroma compounds: trans -4,5-epoxy-( E )-2-decenal, ( E )-2-octenal, ( E,E )-2,4-decadienal, ( Z )-2-decenal, ( E )-2-decenal, ( E )-2-undecenal, 2-acetylthiazole, 2-methyl-3-furanthiol, methional, 2-furfurylthiol, indole, p -cresol, m -cresol, γ-dodecalactone, 1-octen-3-ol, 4-methyloctanoic acid, 5-heptyldihydro-2­(3 H )-furanone, and 2-piperidinone. Aroma characteristics and intensity were recognized during training, and the triangle tests were conducted as follows: three samples, including one omission model and two completed recombination models coded with a 3-digit number, were randomly subjected to panelists. , Each omission model was evaluated and compared with the two completed recombination models by a triangle experiment. The sensory evaluation of the omission tests was the same as that of aroma recombination.…”

“…Currently, several off-odorants in duck meat have been identified via GC - O combined with GC - MS analysis, including 2-methylhexanoic acid, 4-methylhexanoic acid, 2-methylheptanoic acid, 4-methyloctanoic acid, and 4-methylnonanoic acid. − Hexanal, heptanal, nonanal, and other alkenals have also been identified as potential off-odorants of poultry meat products. − However, most reports based on the GC - O and quantitative results were the primary task. Further confirmatory experiments including recombination and omission tests are required to accurately identify the key off-odorants in duck meat products.…”

Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin

“…In addition, some importance to pork aroma may be ascribed to thiamine degradation [41]. The non-volatile compounds present in meat, such as monosodium glutamate, inosine monophosphate which originates from ATP breakdown, organic acids e.g., lactate [56] as well as derivatives of sulphur amino acids transformations [57] also contribute to meat flavour. In our study, cooking temperatures below 100 • C were applied, which significantly limited the extent of the Maillard reactions [4,41,56,58].…”