Shin Dong-Min, Yune Jong Hyeok, Kim Dong-Hyun, Han Sung Gu
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Korea.
Anim Biosci. 2023 Oct;36(10):1596-1603. doi: 10.5713/ab.23.0039. Epub 2023 Jun 26.
Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition.
Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed.
Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time.
Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.
低温慢煮烹饪法对禽肉具有诸多优势，包括增强嫩度、减少烹饪损失以及提高产品产量。然而，在鸭肉烹饪中，使用低温慢煮法存在一些挑战。低温下延长的烹饪时间可能导致微生物稳定性和氧化稳定性不稳定。因此，我们旨在评估不同的低温慢煮烹饪温度和时长如何影响鸭胸肉的物理化学和微生物特性，以确定最佳烹饪条件。
选用42日龄、平均体重为1400±50克的鸭胸肉（绿头鸭），在不同条件下（50°C至80°C）烹饪60分钟或180分钟。然后，对烹饪后的鸭胸肉的物理化学、微生物和微观结构特性进行评估。
不同的烹饪条件影响了肉的品质属性。鸭胸肉的烹饪损失、亮度、黄度、色调角、白度和硫代巴比妥酸反应物（TBARS）值随烹饪温度和时间的增加而增加。相反，红色度和色度值随烹饪温度和时间的增加而降低。高于60°C的样品烹饪会增加挥发性盐基氮含量和TBARS。微生物分析表明，仅在50°C烹饪的样品和生肉中存在大肠杆菌和大肠菌群。在较低温度和较短时间烹饪可增加肉的嫩度。微观结构分析表明，随着烹饪温度和时间的增加，肌原纤维收缩和肉密度增加。
我们的数据表明，鸭胸肉的最佳低温慢煮方法是在60°C烹饪60分钟。这种温度和时间条件显示出良好的质地特性和微生物稳定性，以及鸭胸肉较低水平的TBARS。
