Development and Quality Characteristics of Elderly-Friendly Pulpo a La Gallega Prepared Using Texture-Modified Octopus (Octopus vulgaris) Arms

Considering the need for developing new senior-friendly processed seafood, this study aimed to develop octopus pulpo with high preference and excellent quality characteristics for elderly individuals by optimizing the vinegar immersion and sous vide softening treatment conditions for octopus (Octopus vulgaris) arms. The optimal sous vide heating temperature (70.0-100.0 °C), time (69.5-170.5 min), and vinegar concentration (0.2-0.8%) were established using response surface methodology (RSM). The pulpo prototype was produced using an octopus arm softened under optimal conditions and seasoned with a potato and olive oil sauce. The physicochemical and nutritional properties of the prototype were evaluated, followed by sensory evaluation and safety assessments. The hardness of softened octopuses obtained by 0.48% vinegar immersion and sous vide treatment (84.3 °C, 139.8 min), determined using RSM, was 394.5 × 1000 N/m2, showing a reduction of 83.0%; this was confirmed by electron microscopic observation. The texture of the pulpo prototype with softened octopus arms showed the highest preference (8.4 points) and high physicochemical and nutritional properties. Overall, the octopus pulpo a La Gallega prototype produced using texture-modified octopus arms was suitable for consumption by elderly people with chewing disorders and could help improve their quality of life.

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeusvannamei)

The objective of the current study was to optimize the cook-chill conditions of high-value whiteleg shrimp (Litopenaeus vannamei) processed using the sous vide (SV) technique and to assess the effects of various time-temperature combinations on the physicochemical, textural, and sensory qualities. For optimization, a Response Surface Methodology (RSM) approach utilizing a Central Composite Design (CCD) was adopted. Optimum SV cooking conditions to acquire minimum texture (hardness) of 7235 g was 13.48 min and 81.87 °C, expressible moisture of 18.48% was 14.5 min and 84.5 °C, and cook loss of 5.58% was 5 min and 75 °C. Texture (hardness) and expressible moisture decreased while cooking loss increased with increasing time-temperature treatment. Redness and yellowness values increased (p < 0.05) with increasing SV cooking time-temperature, but lightness values were nearly consistent in all treatments. With increasing time and temperature, TBARs and total carotenoid content increased (p < 0.05). However, the TBARs values were within accepted limits and ranged from 0.05 to 0.08 mg malonaldehyde/kg. Sensory evaluation indicated that all SV cooked samples were well accepted, with overall scores ≥7. These results suggest that the SV cooking temperature and time had a substantial impact on the textural, physicochemical, and sensory characteristics of shrimp. In addition, increasing time-temperature increased cooking and moisture loss, but decreased hardness and higher sensory scores made the product more acceptable to consumers.

A possible systematic culinary approach for spent duck meat: Sous-vide cuisine and its optimal cooking condition

This study offered a possible systematic culinary approach to spent-laying ducks. Breast meat is suitable for processing due to its amount and completeness. Sous-vide cooking resulted in lower cooking loss than poaching, pan-frying (P < 0.05), and roasting. The sous-vide duck breast had higher gumminess, chewiness, and resilience than other culinary techniques (P < 0.05). Sous-vide cooking at 65°C had a lower cooking loss than 70°C (P < 0.05), and less than 1.5-h sous-vide could keep a lower cooking loss and WB shear value (P < 0.05) as the cooking period extended, the smaller (P < 0.05) quantity of myosin heavy chain and the destroyed sarcomere arrangement were observed. A condition at 65°C for 1.5 h could be the optimal sous-vide cuisine for spent-laying duck breast. These sous-vide products stored at 4°C were still safe for consumption due to no detectible microorganisms and unchangeable physicochemical properties within 7 d.

Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

Effects of Sous Vide Cooking on the Physicochemical and Volatile Flavor Properties of Half-Shell Scallop (Chlamys farreri) during Chilled Storage

This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (SV-70) and 75 °C (SV-75) and maintained for 30 min. The samples were compared with the positive control (cooked at 100 °C for 10 min, CK). The results indicate that the total volatile basic nitrogen (TVBN), pH, texture, and malondialdehyde (MDA) content gradually increased, while the myofibrillar protein (MP) extraction rate of the CK, SV-70, and SV-75 samples significantly decreased with increasing chilled storage time. Significantly, the SV cooking treatments maintained a much higher water-holding capacity of scallop muscle, compared with the conventional cooking process at 100 °C. Additionally, the SV-75 cooking treatment maintained relatively stable TVBN, pH, and MDA content, springiness, and shearing force properties of scallop samples, especially during 0-20 d of storage. Volatile flavor analysis showed that a total of 42 volatile organic compounds (VOCs) were detected in the scallop samples, and there were no considerable differences in these VOCs between the CK and SV-75 cooked samples (0 d). Overall, the SV cooking treatments effectively maintained acceptable and stable physicochemical and volatile flavor properties of half-shell scallop samples during chilled storage.

Effect of Pulsed Electric Fields (PEF) Pre-Treatment on the Quality of Sous Vide (SV) Processed Beef Short Ribs and Optimisation of PEF and SV Process Parameters Using Multiple Polynomial Regression Model

To maximise tenderness, minimise cooking loss, and decrease the adverse effects on the colour of beef short ribs, third-order multiple regression models were used to optimise the processing parameters during the pulsed electric fields (PEF) followed by sous vide (SV) processing. Electric field strength (EFS) and specific energy (SE) of PEF ranged from 0 to 0.85 kV/cm and 0 to 110.96 kJ/kg, respectively, and SV processing for 12, 24, or 36 h at 60 °C was applied. The optimum PEF-SV processing conditions for short ribs were found at EFS of 0.85 kV/cm and SE of 110.96 kJ/kg with SV processing at 60 °C for 23.96 h. In the absence of PEF pre-treatment, the optimum SV time at 60 °C was 36 h. PEF pre-treatments (SE, 99–110.96 kJ/kg) followed by SV (24 h) at 60 °C resulted in a significantly lower cooking loss (%) and texture profile analysis hardness compared to PEF at all treatment intensities, followed by SV at 60 °C for 36 h. Furthermore, significant differences were not observed in the redness, hue angle, and chroma at different PEF-SV processing parameters. Therefore, for industrial applications, PEF-SV processing with EFS (0.85 kV/cm), pulse width (20 µS), pulse frequency (50 Hz) and SE (110.96 kJ/kg), and SV temperature–time combination of 60 °C and 23.96 h is highly recommended.

Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.

Synergistic effect of sous-vide and fruit-extracted enzymes on pork tenderization

A combination of sous-vide (SV) and enzymatic treatment (one commercial, Neutrase (NE), and two fruit-extracted enzymes obtained from kiwifruit and pineapple, KE and PE, respectively) was applied to pork fore shanks prepared at different temperatures (45, 60, 70, and 100 °C) for 0.5, 4 or 8 h, and the properties of pork were compared. For the hardness, SV itself resulted in a 27% decrease; however, a significant softening effect could be obtained by the addition of enzymes (38-60%). The KE treatment appeared to be more effective (~ 60%) than either the PE or the NE treatment. During SV, both the L* and b* values of the samples generally increased while the a* value decreased. Among the samples, the lowest hardness was obtained for the sample treated with SV-KE at 70 °C for 8 h, and the lowest total microbial count, lowest pH and the least amount of color change were also observed for the sample.

A combination of postmortem ageing and sous vide cooking following by blowtorching and oven roasting for improving the eating quality and acceptance of low quality grade Hanwoo striploin

Objective

It is well recognized that beef cuts from a low quality grade are usually associated with tougher, drier and less flavorful. Thus, the present study aimed at investigating the combined effects of postmortem ageing and sous vide (SV) cooking followed by oven roasting or blowtorching on the eating quality of low quality grade Hanwoo beef striploins.

Methods

Hanwoo beef striploins (quality grade 3) obtained from 36 month-old Hanwoo steers were used, and the samples were chiller aged for 0 and 14 d at 4°C. After ageing, the samples were prepared into 2.5-cm steaks which were then SV cooked at 55°C for 5 h and then raised to 60°C for 1 h, and thereafter the SV-cooked the steaks were further roasted in oven for 20 min (SV+OV) or blowtorched (SV+TC) for 2 min. The cooked samples were analyzed for microbiological quality, browning index, Wanrner-Bratzler shear force (WBSF), aroma flavor compounds and sensory properties.

Results

The SV cooking significantly reduced the WBSF values in beef samples (p<0.05). Blowtorching after SV cooking led to a browner surface of the beef steaks (p<0.05). The samples treated with SV+OV or SV+TC exhibited higher levels of Maillard reaction-derived aroma flavor compounds such as; pyrazines and sulfur-containing compounds compared to those just SV cooked. More especially, the SV+OV− or SV+TC− treated samples presented significantly higher flavor and overall acceptability scores compared to those just SV cooked (p<0.05). Ageing beef for 14 d significantly improved the tenderness by reducing the WBSF and increasing the tenderness scores.

Conclusion

Thus, the combination of postmortem ageing and SV cooking followed by additional treatments (blowtorching or oven roasting) could be used to improve the eating quality especially tenderness and flavor as well as overall acceptability of low grade Hanwoo beef.

Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat

This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner-Bratzler shear force (21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) than meat cooked by conventional oven. Similar to the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes than the control group (P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments (P < 0.05). Owing to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression (P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h to improve sensory quality characteristics without reducing the water-holding capacity.

The effects of sous-vide cooking parameters on texture and cell wall modifications in two apple cultivars: A response surface methodology approach

This work aimed at evaluating the effects of sous-vide cooking parameters, such as time and temperature and their interactions, on textural attributes of 'Mondial Gala' and 'Granny Smith' apple cultivars. For this, different response surface methodology-based models were developed. This methodology proved a suitable means for the assessment of changes in textural parameters and cell wall modifications during the processing of apples. 'Mondial Gala' fruit displayed better aptitude for the preservation of textural properties after high-temperature processing conditions and were therefore apparently more suited to sous-vide cooking than 'Granny Smith' apples. Pectin methylesterase activity levels in 'Mondial Gala' apples were enhanced at mild temperatures and pectins in this cultivar displayed a lower degree of methylation. Therefore, the establishment of calcium-mediated linkages between cell wall polymers might have been favoured in 'Mondial Gala' apples, thus reinforcing tissues and improving the preservation of textural attributes, in comparison to 'Granny Smith' samples.

Effect of sous vide processing on physicochemical, ultrastructural, microbial and sensory changes in vacuum packaged chicken sausages

The processing of sous vide chicken sausages was optimized under vacuum packaging condition and cooking at 100 ℃ for 30 min (SV30), 60 min (SV60) and 120 min (SV120) and compared with aerobically cooked control at 100 ℃ for 30 min. Sous vide processing of chicken sausages (SV30) produced higher ( p < 0.05) cooking yield, Hunterlab a* values and sensory attributes without affecting proximate composition and shear force values relative to control. The sodium dodecyl sulphate-polyacrylamide gel electrophoresis and scanning electron microscopy results revealed no significant changes in protein quality and emulsion ultra-structure due to SV30 processing relative to control sausages. Sous vide processing of chicken sausages enriched with rosemary diterpene phenols retained the freshness and quality up to 120 days during storage at 4 ± 1 ℃ relative to control sausages that were spoiled on 20th day. Lipid oxidation and microbial growth remained below the spoilage levels for all the SV-processed sausages throughout the storage and addition of rosemary diterpene mixture at 0.02% v/w reduced the microbial growth and improved ( p < 0.05) the sensory attributes. Our results demonstrate that sous vide processing minimizes lipid oxidation and microbial growth of chicken sausages with improved product quality and shelf-life at 4 ± 1 ℃.