School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand; School of Food Industry, King Mongkut's Institute of Technology Ladkrabang, Bangkok 10520, Thailand.
Poult Sci. 2024 Apr;103(4):103495. doi: 10.1016/j.psj.2024.103495. Epub 2024 Jan 24.
Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1-3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700-1,600 cm) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1-3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.
泰国乌汶府鸡（KC）是一种生长缓慢的杂交品种，以其出色的生长速度和坚实的质地而闻名。本研究调查了不同低温真空烹调（SV）条件（60 和 70°C，1-3 小时）对其质地、蛋白质结构和降解以及消费者接受度的影响，以传统煮沸作为对照。与对照相比，所有 SV 条件下的质地都有显著改善，表现在持水力（WHC）增加、蒸煮损失减少，剪切力、硬度和咀嚼性降低（P < 0.05）。这些变化与更高的感官评分相对应（P < 0.05）。在 SV 样本中，温度升高和烹饪时间延长导致肌原纤维和结缔组织的降解增加，表现为水可溶性蛋白、盐溶性蛋白和可溶性胶原蛋白减少（P < 0.05）。这些发现与扫描电子显微镜（SEM）结果一致，SEM 结果显示在更强烈的烹饪条件下，肉中的肌肉结构更松散。基于同步辐射傅里叶变换红外（SR-FTIR）结果，随着温度和烹饪时间的增加，在酰胺 I 带（1700-1600 cm）内总光谱的反平行形式逐渐增加（P < 0.05），而α-螺旋、β-折叠和β-转角结构的变化则出现波动。这表明反平行结构代表了在强烈的 SV 烹饪过程中形成的更宽松的构型。结合主成分分析（PCA）结果，研究结果表明，KC 鸡胸肉的合适 SV 条件为 70°C 持续不同时间（1-3 小时），因为它与感官评分具有最强的相关性，特别是在嫩度方面。总的来说，这些发现提供了对分子变化的更好理解，并发现了 SV 条件来提高 KC 肉的质地质量。
