Department of Human Nutrition, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland.
Food Sci Technol Int. 2020 Oct;26(7):563-573. doi: 10.1177/1082013220912592. Epub 2020 Mar 31.
The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.
本研究旨在评估低温慢煮烹饪的温度和时间对鸡胸肉品质的影响。将肉在六种不同的温度和时间组合下进行热处理：55℃（260 分钟和 320 分钟）、58℃（140 分钟和 200 分钟）和 61℃（90 分钟和 150 分钟）。对经热处理的鸡胸肉进行烹饪损失、近似成分、颜色参数、pH 值、质地参数和感官质量分析。在 58℃/200 分钟的温度下进行热加工可获得感官品质最佳的肉。这些肉片的特点是水分含量最低、蛋白质含量高、丙二醛浓度最低、剪切力值低、硬度和韧性最低，以及在感官评价中嫩度和总体可接受性的得分最高。
