PALATABILITY OF SOUS VIDE PROCESSED CHICKEN BREAST

Citation
Be. Turner et Dk. Larick, PALATABILITY OF SOUS VIDE PROCESSED CHICKEN BREAST, Poultry science, 75(8), 1996, pp. 1056-1063
Citations number
37
Categorie Soggetti
Agriculture Dairy & AnumalScience
Journal title
ISSN journal
00325791
Volume
75
Issue
8
Year of publication
1996
Pages
1056 - 1063
Database
ISI
SICI code
0032-5791(1996)75:8<1056:POSVPC>2.0.ZU;2-R
Abstract
The influences of brine composition, internal temperature, heating rat e, and storage periods up to 28 d on flavor, texture, and color of sou s vide processed chicken breast were evaluated. Pectoralis major muscl es containing water and sodium chloride, with or without sodium lactat e, were browned and vacuum packaged. Sous vide processing was by fast or slow heating to an internal temperature of 77 or 94 C. Product was evaluated after 0, 14, and 28 d storage at 4 C. Quality was evaluated by gas chromatographic analyses of flavor volatiles, shear, color, and sensory panels. Incorporation of sodium lactate into brine did not in fluence oxidative stability (as measured by headspace gas chromatograp hy) or sensory warmed-over flavor. Presence of sodium lactate did resu lt in enhanced fresh roasted or meaty and saltiness sensory scores as well as a more yellow color. The more rapid heating rate decreased sul fur-containing compounds and did not influence other volatile concentr ations. Products processed to 94 C were less juicy, less tender, and c ontained higher quantities of alcohols and hydrocarbons than those pro cessed to 77 C. Storage resulted in a decline in fresh roasted or meat y flavor note and an increase in warmed-over flavor note and quantitie s of alcohols, aldehydes and ketones, hydrocarbons, and total headspac e volatiles.