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

Abstract

The sous-vide process has been used in cooking to maintain nutrients and improve texture of meat. This improvement in nutrients and softening of the texture could be advantageous for the elderly. The objective of this research was to study effects of sous-vide cooking on the properties and changes of chicken breast fillet and their sensory acceptance by the elderly. Chicken breast fillets were vacuum packed and cooked at 60 o C for different times from 1 to 8 h comparing the effects with a common way of cooking as a control (100 o C for 30 min). Sous-vide cooked chicken had significantly (P<0.05) higher yield percentage, water holding capacity (WHC) and redness and lower hardness, chewiness and lightness than the control. With increased sous-vide cooking time the yield percentage, WHC, redness and hardness significantly (P<0.05) decreased, while lightness and chewiness significantly increased (P<0.05). Sous-vide cooking for 3, 4 and 5 h resulted in the lowest hardness, which was in the range of 40.05-60.01 N and lowest chewiness in the range of 11.24-16.88, but the highest springiness in the range of 0.03-0.04. A sensory evaluation panel of 50 people of 60-70 years old tested samples of the sous-vide breast chicken after cooking for 3, 4 or 5 h. Their evaluation showed that cooking for 4 h had the highest acceptance score compared with other times.

A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance

“…It was processed by having the vacuum-seal of the raw meat and then cooked in a water bath under precisely controlled temperature and time ( Baldwin, 2012 ). Numerous previous studies have demonstrated that SV-cooked chicken meat offers more favorable/better organoleptic characteristics, improved nutritional values, and decreased risk of post-cooking contamination during storage ( Kerdpiboon et al, 2019 ; Park et al, 2020 ; Haghighi et al, 2021 ; Hasani et al, 2022 ; Muthulakshmi et al, 2022 ). As a result, it has gained widespread adoption in catering services and food processing, providing foods of superior sensory quality.…”