Hasani Endrit, Csehi Barbara, Darnay Lívia, Ladányi Márta, Dalmadi István, Kenesei György
Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary.
Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo.
Foods. 2022 Feb 11;11(4):521. doi: 10.3390/foods11040521.
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells' inactivation for the main pathogens of interest ( and ).
近年来，使用诸如低温慢煮技术等最少热处理技术来改善肉类食品的品质受到了特别关注。低温慢煮过程中温度和时间参数的适当组合对肉的保水能力、质地特性和多汁性起着重要作用。本研究旨在评估一步法和两步法低温慢煮处理对鸡胸肉不同品质特性的影响，特别强调烹饪损失、颜色、质地特性、蛋白质溶解度和脂质氧化。结果表明，与采用60℃一步法温度处理的鸡胸肉相比，采用两步法温度（50℃和60℃）处理的鸡胸肉质地参数（剪切力、硬度、咀嚼性和黏性）有所改善，烹饪损失更低，红色值可接受，脂质氧化水平降低。此外，两步法低温慢煮技术显示鸡胸肉的总蛋白质溶解度明显高于一步法低温慢煮。基于巴氏杀菌值，两步法低温慢煮技术在使感兴趣的主要病原体的营养细胞失活方面与一步法低温慢煮技术同样安全。
