The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods

Abstract

This study examined the effects of sous vide (i.e. vacuum packaging) upon the sensory characteristics of chicken breast and of sliced potatoes in cream both immediately after cooking and following subsequent chilling, chilled storage and reheating. Cooking was to a range of end point temperatures (70 ЊC for 2 minutes, 80 ЊC for 10 minutes, 80 ЊC for 30 minutes) and chilled storage was for 2,5 or 7 days at 5 ЊC. The products were evaluated by separate sensory panels, each comprising either 25 or 10 trained assessors using attribute scaling methods. With both 80 ЊC heat treatments, sous vide significantly increased the flavour intensity of both products (P Ͻ 0.05) and the juiciness and moistness of the chicken and potato respectively (P Ͻ 0.05) compared to nonvacuum packed freshly cooked products. In general, higher hedonic scores were associated with higher flavour and juiciness scores for chicken and with higher flavour and moisture scores for potato. The hedonic appeal results indicate that, contrary to what has been widely assumed, these changes may not always be desirable in terms of product acceptability. The data also indicate that, in some products, the heat treatments necessary to ensure microbiological safety cause an appreciable loss of sensory quality. Sensory evaluation methodologyPart 1 Assessors were selected from a pool of volunteers Sous vide potatoes and carrots I.

Electrophoresis as a Useful Tool in Studying the Quality of Meat Products

“…The products are stored at 0-3 °C and are able to be re-heated and consumed even after 5 weeks (Vaudagna et al, 2002). Besides the enhancement of shelf life, several other advantages have been associated to sous vide processing, such as increased flavour profile, increased tenderness and nutritional loss reduction (Church & Parsons, 2000;Vaudagna et al, 2002).…”

“…The sous vide system has been extensively studied in meat and meat products (Church & Parsons, 2000;García-Segovia et al, 2007). Nevertheless, there is still a lack of knowledge regarding the application of this mild cooking system to whole-muscle beef.…”

“…Nevertheless, there is still a lack of knowledge regarding the application of this mild cooking system to whole-muscle beef. Moreover, this pre-cooked system presents important technological inconvenients like juice retention inside the packaging, which would affect profitability and sensorial and nutritional characteristics of the final product (Church & Parsons, 2000;Vaudagna et al, 2002). On this regard, additives such as sodium chloride and alkaline phosphates have being frequently used for meat products manufacturing in order to increase water holding capacity (WHC) of meat and, consequently, reducing cooking weight loss (Baublits et al, 2006;Pietrasik & Shand, 2004, 2005Vaudagna et al, 2008).…”

A new production technology for “gyros”.

“…This method of food processing is based on the cooking foods in impermeable pouches under vacuum at low temperature, rapid chilling and storing under chill condition and it is considered to offer enhanced product quality and extended shelf life (Armstrong & McIlven, 2000;Church & Parsons, 1993;Creed, 1995;Martens, 1996;Mason, Church, Ledward, & Parsons, 1990;Nyati, 2000). Especially at meat-based products improved flavour has been reported to result from vacuum packaging, which prevents the development of oxidative off-flavour and the loss of flavour volatiles (Church, 1996;Schafheitle, 1990). Improved meat tenderness and juiciness has been also reported (Creed, 1995;Schafheitle, 1990) due to the moist cooking at temperature bellow 100°C in sous vide processing and a low weight loss compared to conventional cooking (Sheppard, 1987).…”

Chinese Consumer Preference of Chicken Burgers Cooked by Sous-vide with Korean-styled Seasoning and Available on the Chinese Fast Food Market

“…진공저온조리인 Sous-vide는 가열 처리하지 않은 재료를 진공 포장하여 정확하게 통제된 낮은 온도에서 일정시간 조리를 하여 재료 고유의 맛과 풍미를 유지하는 조리법이다. 특히 진공포장을 통해 식품의 산화를 방지하고, 세균의 번식을 막으며, 물과 증기 를 통해 높은 열전도율을 기대할 수 있다 (22,23). 대량 조리가 가 능하고 조리 중 수분 손실, 분리로 인한 질량 손실이 적어 (22,24) 조리 후 부드러운 질감을 얻고 음식의 수율을 높일 수 있다.…”