Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

Abstract

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher (p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved (p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.

An assessment of the microbial quality of “döner kebab” during cold storage: Effects of different packaging methods and microwave heating before consumption

“…For this reason, it is considered that food safety will be enhanced by applying sous vide after cooking. In line with this decision, Naveeba et al () reported that coliforms were not observed in SV cooked (at 100 °C for 30 min) chicken sausages during 120 days of storage at 4 °C.…”

“…Because the packing was a recently applied trend for döner kebabs, there was no previous literature of the results which demonstrated the shelf life and microbial growth in packed döner kebabs during storage; so they could not be compared. But similarly, corresponding with the application of SV technology, Naveeba et al () stated that TMAB counts of SV applied (100 °C 30 min) chicken sausages were below 6 log cfu/g after the 120 day storage at 4 °C while its level reached to 9 log cfu/g in traditionally produced chicken sausages after 20 days of storage. Besides, Nyati () reported that the application of SV technology at 70 °C for 2 min reduced the TMAB count of turkey meats from 3 log cfu/g to 1 log cfu/g and pointed out that TMAB counts were not below 3 log cfu/g during 5 week storage at 3 °C.…”

“…Vaudagna et al () reported that TPAB count of SV applied (55 °C 390 min and 65 °C 90 min) meat ( M. semitendinosus ) was 2.6 log cfu/g after the storage at 1 °C for 55 day. Besides, Naveeba et al () pointed out that the TPAB counts of SV processed (100 °C 30 min) chicken sausages were still below the critical limit (6 log cfu/g) during 120 days of storage at 4 °C. Hence, it can be said that the SV process maintains its high bactericidal effect on psychrophilic aerobic bacterias in döner kebabs even in the storage at 4 °C.…”

“…kebabs ( Naveeba et al (2016) stated that TMAB counts of SV applied (100 C 30 min) chicken sausages were below 6 log cfu/g after the 120 day storage at 4 C while its level reached to 9 log cfu/g in traditionally produced chicken sausages after 20 days of storage. Besides, Nyati (2000) reported that the application of SV technology at 70 C for 2 min reduced the TMAB count of turkey meats from 3 log cfu/g to 1 log cfu/g and pointed out that TMAB counts were not below 3 log cfu/g during 5 week storage at 3 C. In the same vain with our results, the study carried out by Can and Harun (2015) demonstrated that the application of SV (at 90 C for 20 min until the internal temperature reached to 70.9 C) to chicken meatballs reduced the TMAB count from 4.3 log cfu/g to below 1 log cfu/g and added that the TMAB count was found below 4 log cfu/g during the storage at 2 C for 70 days.…”

Properties Changes of Chicken Breast during Sous-Vide Cooking and Acceptance for Elderly

“…Sous-vide cooking is used in the processing food, as well as in catering and food services, to improve the properties and maintain nutrients in sheep meat (Roldàn et al, 2013) chicken sausage (Naveena et al, 2017) carrots and brussels sprouts (Chiavaro et al, 2012) and fish curry (Shakila et al, 2012). Sous-vide cooking involves vacuum packing in pouches and then cooking for protracted periods (Baldwin, 2012), which can result in foods having less change in color and improved texture (Creed, 1995).…”