Noh Sin-Woo, Song Dong-Heon, Ham Youn-Kyung, Yang Na-Eun, Kim Hyun-Wook
Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea.
Department of Animal Science, Sangji University, Wonju 26339, Republic of Korea.
Foods. 2023 Jul 3;12(13):2592. doi: 10.3390/foods12132592.
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-vide cooking conditions, based on collagen denaturation temperature of intramuscular connective tissue, on the physicochemical properties of chicken breasts and thighs. Chicken breast and thigh were cooked at four sous-vide cooking conditions (55 °C for 3/6 h and 65 °C for 3/6 h) and conventional cooking at 75 °C (core temperature of 71 °C) as control. No significant differences in pH and lightness were found between the sous-vide cooking conditions. Moisture content, cooking loss, protein solubility, shear force, myofibrillar fragmentation index, and lipid oxidation were affected by sous-vide cooking conditions ( < 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation ( < 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C ( < 0.05). These tendencies on water-holding capacity and shear force at the two different temperatures were similarly observed for both chicken breast and thigh. Therefore, this study indicates that chicken breast and thigh are similarly affected by the sous-vide cooking conditions and suggests that a novel strategy to apply together two temperature ranges based on the thermal denaturation of intramuscular connective tissue would be required.
低温慢煮是一种用于改善鸡胸肉嫩度和多汁性的烹饪方法。然而，对于低温慢煮鸡胸肉和鸡腿肉的肉质属性的比较变化尚未完全了解。本研究的目的是基于肌肉内结缔组织的胶原蛋白变性温度，研究低温慢煮烹饪条件对鸡胸肉和鸡腿肉理化性质的影响。鸡胸肉和鸡腿肉在四种低温慢煮烹饪条件下（55℃ 3/6小时和65℃ 3/6小时）以及在75℃（核心温度71℃）的传统烹饪条件下作为对照进行烹饪。低温慢煮烹饪条件之间的pH值和亮度没有显著差异。水分含量、烹饪损失、蛋白质溶解度、剪切力、肌原纤维破碎指数和脂质氧化受低温慢煮烹饪条件的影响（P<0.05）。65℃低温慢煮烹饪处理的剪切力和总胶原蛋白含量降低可能与胶原蛋白变性有关（P<0.05）。55℃低温慢煮烹饪可减少烹饪损失，其水分含量高于65℃低温慢煮烹饪（P<0.05）。鸡胸肉和鸡腿肉在这两种不同温度下的持水能力和剪切力趋势相似。因此，本研究表明鸡胸肉和鸡腿肉受低温慢煮烹饪条件的影响相似，并表明需要一种基于肌肉内结缔组织热变性的将两个温度范围一起应用的新策略。
