Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Exploring the off-flavour removal mechanism of d-limonene, geraniol and acetophenone in perilla leaves from the perspective of molecular structure and kinetic properties

Perilla leaf can effectively remove off-flavours from meat cuisine, but its mechanism of action is still unclear. The effects of three characteristic aroma-active compounds (CAACs) on the structure of myofibrillar proteins (MPs) were studied. The interactions between CAACs, off-flavour compounds (OFCs) and MPs were explored. CAAC can reduce the adsorption of OFCs on MPs. Under the action of CAAC, the α-helix structure content of MPs decreased, and the content of random coil structure increased, resulting in the aggregation of MPs, which enhanced the exposure of negative charges on the surface of MPs and the zeta potential decreased from 4.52 mV to 7.5 mV. At this time, the binding interaction between OFCs and MPs weakened, resulting in the extrusion of OFCs. Fluorescence spectroscopy analysis found that the fluorescence signal of MPs was quenched after the addition of CAAC, and the connection between CAAC and MP was mainly through hydrophobic interaction. Molecular dynamics simulation showed that the average binding energy of geraniol was -7.69644 kcal/mol, which was stronger than the average binding energy of hexanal to protein (-4.67025 kcal/mol). Some binding sites on MPs partially overlapped with hexanal, and hexanal that originally bound to MPs were replaced by CAAC. In summary, CAAC molecules compete with hexanal for binding sites by changing the conformation of MPs, thereby reducing the binding rate of hexanal. This study provides new ideas for studying the off-flavour removal mechanism of spices.

Effect of lysine-assisted ultrasonic and vacuum tumbling treatment on the quality of chicken breast meat in canned foods

Curing is a technological process that improves the tenderness, water retention, and overall quality of canned food. This study aimed to evaluate the effects of different exogenous additives, specifically sodium tripolyphosphate and lysine, on the quality of chicken breast meat in canned assorted vegetables and diced chicken using different curing methods: static curing, ultrasonic curing, vacuum tumbling curing, and ultrasonic combined with vacuum tumbling curing. The texture, moisture mobility and distribution, microstructure, and sensory acceptability of the chicken meat were evaluated. The results showed that lysine demonstrates better water retention than sodium tripolyphosphate, combining ultrasonic and vacuum tumbling treatments with 0.2% Lys (SL-UVT) significantly enhanced the texture characteristics and reduced the cooking loss of chicken breast meat. Additionally, SL-UVT treatment improved the texture, appearance, flavor, and overall acceptability scores. Nuclear magnetic resonance (NMR) analysis showed that SL-UVT treatment affected water distribution and flowability, increasing the retention of less mobile water in chicken breasts. In addition, the gap between myogenic fibers increased after SL-UVT treatment, trapping more water. In conclusion, SL-UVT treatment significantly improved the tenderness and water-holding capacity of the chicken breast from both macroscopic and microscopic perspectives. This study provided a theoretical foundation for refining and optimizing canned meat processing techniques.

Nutritional Value and Health Implications of Meat from Monogastric Animals Exposed to Heat Stress

Heat stress (HS), driven by rising global temperatures, significantly impairs the nutritional composition and sensory quality of meat from monogastric animals, particularly swine and poultry. HS induces physiological disturbances, including reduced feed intake, oxidative stress, and endocrine disruption, which together reduce muscle protein content by 10-15% and essential amino acid levels (e.g., lysine, methionine, threonine) by 15-25%. Lipid profiles are also altered, with up to 30% reductions in polyunsaturated fatty acids (PUFAs), especially omega-3s, and an increased saturated fat content. Additionally, HS reduces the retention of vitamins E, A, D, and C by 20-50% and critical minerals such as selenium, zinc, and iron, compromising antioxidant capacity, immune function, and oxygen transport. These changes diminish meat tenderness, juiciness, flavour, and colour stability, leading to reduced consumer appeal and dietary quality. The consumption of heat-stressed meat may elevate risks for cardiovascular disease, oxidative stress, and micronutrient deficiencies. Mitigation strategies, including dietary antioxidant and osmolyte supplementation, genetic selection for thermotolerance, and optimised feeding practices, can reduce oxidative damage by up to 40% and improve nutrient retention. This review synthesises the current evidence on HS-induced meat quality deterioration and explores nutritional and management strategies to protect animal productivity and human health.

Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)

The study investigated the comparative effects of sous vide cooking and traditional high-temperature cooking on the quality characteristics, protein structure, microstructure, and volatile flavor compounds of yellowfin tuna (Thunnus albacares). The sous vide treatment groups (55 °C, 60 °C, 65 °C) exhibited a reduction in cooking loss, hardness, and chewiness of the fish while significantly preserving its original elasticity, cohesiveness, and color. In contrast, traditional high-temperature cooking alters the degradation of secondary and tertiary protein structures, resulting in muscle fiber contraction, damage to tissue integrity, and loss of internal moisture. Gas chromatography-mass spectrometry analysis revealed that the concentration of primary odor compounds at a sous vide temperature of 55 °C was minimized. This reduction contributes to decreased formation of undesirable odor substances while positively influencing flavor profiles. These findings suggest that sous vide cooking technology can effectively enhance both the texture and flavor profile of yellowfin tuna.

Meta-Analysis of Dietary Curcumin Supplementation in Broiler Chickens: Growth Performance, Antioxidant Status, Intestinal Morphology, and Meat Quality

This study aimed to evaluate the effects of dietary curcumin supplementation on growth performance, serum antioxidant status, intestinal morphology, and meat quality of broiler chickens. The database was constructed with 28 peer-reviewed scientific papers published between January 2013 and January 2025, identified and selected from the Scopus, Web of Science, ScienceDirect, and PubMed databases following the PRISMA methodology. All response variables in the database were analyzed with random effects models using the R statistical software, and the results were reported as weighted mean differences (WMD). Dietary curcumin supplementation did not affect (p > 0.05) average daily feed intake. However, dietary curcumin supplementation increased (p < 0.001) daily weight gain and decreased (p < 0.001) feed conversion ratio. Dietary curcumin supplementation increased (p < 0.01) serum superoxide dismutase, catalase, glutathione peroxidase, and total antioxidant capacity but decreased (p < 0.001) serum malondialdehyde (MDA) concentration. Dietary curcumin supplementation decreased (p < 0.001) crypt depth (CD) and increased (p < 0.001) villus height (VH) and VH/CD ratio in the duodenum. Dietary curcumin supplementation increased (p < 0.05) carcass yield and color (L*, a*, and b*) in meat and, at the same time, decreased (p < 0.01) cooking loss and fat and MDA content in meat. Curcumin can be used as a dietary additive to improve productive performance, antioxidant status in blood serum, intestinal morphology, and meat quality in broiler chickens.

Spoilage characteristics of sous-vide beef caused by Clostridium estertheticum

The increasing popularity of sous-vide (SV) cooking necessitates research into the microbiological quality, sensory changes, and shelf life of SV products. Studies show that SV cooking significantly reduces the levels of meat microbiota and pathogens, positively affecting the shelf life and safety of SV products. However, the meat spoilage organism Clostridium estertheticum can survive SV cooking as it can produce heat-tolerant spores. Theses spores can germinate and multiply during storage at refrigerated temperatures, leading to spoilage of SV meat. Therefore, the aim of this study was to characterise the spoilage of SV beef caused by C. estertheticum compared to non-SV beef. In addition to the determination of spoilage characteristics, all beef samples were subjected to culture and qPCR analysis to determine the numbers of total bacteria, lactic acid bacteria, Enterobacteriaceae, yeasts, and C. estertheticum. Species identification of the colonies on the culture media was performed using MALDI-TOF MS. The tests were carried out at three different times (three repetitions). A total of 90 beef samples were analysed, of which 54 samples were artificially contaminated with three strains of C. estertheticum and vacuum-packed. Of these, 27 beef samples underwent SV cooking (55 °C, 70 min). After 28 days of storage at 4 °C, the SV beef samples exhibited significantly higher levels of gas and stronger spoilage odour compared to non-SV samples (p < 0.05). While drip loss and pH levels were also higher in SV beef, these were not considered specific spoilage characteristics caused by C. estertheticum. Microbiological and qPCR analyses revealed that all SV beef samples had very low bacterial and yeast counts but very high numbers of C. estertheticum, which strongly correlated with the sensory changes observed. We concluded that SV beef containing C. estertheticum has a shorter shelf life than contaminated non-SV beef. This is the first study to examine the spoilage of SV beef by C. estertheticum. The results may help raise awareness among meat producers and restaurants about the risk of meat losses due to spoilage caused by these bacteria.

Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for Research Continuity

BACKGROUND

The pandemic and lockdown caused a slowdown or halt in many work activities across sectors, including academic research, which had to adapt lab procedures to lockdown restrictions. This study aimed to assess an innovative approach to sensory analysis that aligned with the pandemic's constraints and could enhance traditional methods even in normal conditions.

METHODS

Remote training of judges was conducted to test the method's effectiveness. Sensory evaluation of sous-vide chicken breast fillets was conducted at different temperatures (60, 70, 80 °C) and time combinations (60, 90, 120, 150 min), compared to a control (boiled at 100 °C for 60 min). Judges tasted 6 out of 13 randomized samples, recording intensities on a cloud-based sensory card.

RESULTS

Judges demonstrated good repeatability and panel homogeneity (RSD ≤ 30%). Significant differences (p < 0.05) in olfactory and flavor characteristics were noted among samples. Higher-temperature samples had stronger boiled meat and chicken flavors, and sous-vide samples showed greater juiciness, especially LT2 and LT3.

CONCLUSIONS

The remote home-tasting approach proved effective in distinguishing key differences in meat characteristics based on cooking conditions. This method's reliability and adaptability make it a promising alternative to lab-based sensory evaluation, ensuring research continuity in restrictive conditions and broadening potential for decentralized studies.

Comprehensive analysis of the effects of cooking conditions on the quality, sensory characteristics, and flavor profile of glutinous rice chicken, a Chinese traditional poultry meat product

This study investigated the effects of cooking conditions on cooking loss, texture, and sensory attributes of glutinous rice chicken (GRC), a popular Chinese poultry dish. We compared the nutritional and sensory profiles of GRC prepared under optimal conditions (GRC-OP) with those of a commercial product (CG). Cooking time, power, and pressure significantly affected the shear force, hardness, and sensory qualities of GRC. The optimal parameters were determined using an orthogonal design: 20 min cooking time, 1000 watts power, and 60 kPa pressure. Gas chromatography/mass spectrometry and E-nose analyses showed that GRC-OP had a volatile profile similar to that of CG but with higher levels of specific compounds, including heptanal, 2-heptenal, octanal, hexanol, octanol, and 1-nonen-4-ol. GRC-OP also exhibited superior umami, salty, and rich tastes, and higher amino acid content, particularly Asp, Glu, Thr, Ser, Ala, Val, Met, and Ile. These findings provide crucial data for optimizing the quality and nutritional value of GRC in the meat industry.

Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

Sous vide cooking implies cooking foods, packed under vacuum conditions, at controlled temperatures (<80 °C). Although this method opens a new window of culinary possibilities, it also involves a series of risks, mainly microbiologically related, that must be assessed. The aim of this work was to evaluate the effectiveness of SV processes to inactivate three important foodborne pathogens (Campylobacter, Salmonella, and Clostridium spores) in chicken breast and eggs (omelet). For this purpose, two levels of inoculation (102 and 106 CFU/g), two different recipes, and two distinct treatments (with and without storage) for each food were studied. After treatments and storage, the corresponding microbiological counts were performed with standard methods. Average inactivation rates observed were 1.70, 4.82, and 4.34 log for Clostridium spores, Campylobacter, and Salmonella, respectively. No significant differences in microbial inactivation were perceived between the different recipes (food composition) or treatments, except for Clostridium spores, which showed a higher inactivation rate (2.30 log) when samples were stored. In general, preliminary results showed that, although appropriate levels of inactivation are reached for vegetative pathogenic cells, in some cases (spores in breast and Salmonella in eggs), the remaining microbiological risks should be considered and further studied, especially if long-term storage is planned.

Comparative analysis of the qualities of traditional and sous-vide marinated duck drumsticks

The sous-vide technique is increasingly used to improve the quality of poultry meat; the study aimed to compare the quality of traditional and sous-vide marinated (SVM) duck drumsticks by analyzing the sensory-related, nutritional, storage-related, and in vitro digestive-related quality of duck meat. The results showed that the sensory quality scores of color, odor, and appearance, L* and a* values of duck drumsticks in SVM group were significantly increased compared with the traditional marinated (TM) group (t-test, p < 0.05, the same below), and the b* values on the outside and inside of duck drumsticks were decreased by 22.47% and 38.04%, respectively. Compared with TM group, hardness, springiness, chewiness, adhesion, cohesion, and resilience of duck drumsticks in SVM group decreased by 43.32%, 29.52%, 65.08%, 62.35%, 20.23%, and 30.33%, respectively. The moisture content and total fat content of duck drumsticks in SVM group were significantly higher than those in TM group (p < 0.05), and the protein loss, total volatile basic nitrogen, and thiobarbituric acid reactive substances values were decreased by 61.4%, 25.86%, and 20.45%, respectively. The results of in vitro digestion experiments showed that the content of free sulfhydryl groups of duck drumsticks in SVM group was significantly increased (p < 0.05), and the contents of Schiff base and carbonyl groups were significantly decreased compared with the TM group (p < 0.05). In conclusion, the SVM technology could significantly improve the sensory-related qualities, reduce the loss of nutrients, and improve the storage-related qualities of duck drumsticks. This study provided theoretical reference for the high-value application of SVM technology in duck meat.

Advances and Drawbacks of Sous-Vide Technique-A Critical Review

The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV's adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.

Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats

The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60°C and 65°C samples showed no significant differences. For sensory evaluation, the 60°C sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60°C sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of triceps brachii of black goats at 60°C is effective in reducing off-flavor and improving tenderness.

Development of Chinese-Style Sausage Enriched with Djulis (Chenopodium formosanum Koidz) Using Taguchi Method: Applying Modern Optimization to Indigenous People's Traditional Food

Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage's texture, flavor, and storage stability due to the presence of antioxidants and nutritional components. However, limited studies focus on product development based on this emerging health-promoting ingredient in the food industry. This study aims to develop Chinese-style sausage enriched with Djulis using the Taguchi L9(34) orthogonal matrix methodology and evaluate the influence of four factors, including un-hulled to hulled Djulis ratios of 0, 50, 100% (A), backfat-to-lean meat ratios of 0/100, 30/70, 50/50% (B), cooking temperature of 55, 75, 95 °C (C), and nitrite content of 0.03, 0.05, 0.07 g/kg (D) on products' sensory and physicochemical properties. The optimal Taguchi formulation was then verified and compared with conventionally formulated sausage (original sausage) in terms of hardness, springiness, gumminess, CIE color values, and peroxide value (POV). The optimal formulation was A3B2C2D3, which consisted of 16.8% hulled Djulis, 30/70 backfat-to-lean meat ratio, 75 °C cooking temperature, and 0.03 g/kg nitrite content. The most influential independent parameters were identified as B > A > C > D, placing Djulis incorporation as the first runner-up, just after the backfat-to-lean meat ratio. Optimized condition verification identified the Signal-to-Noise ratio (S/N) of 16.63. Comparing the optimized Djulis-enriched sample and the original sausage indicated similar CIE L*, a*, b*, hardness, and springiness but different gumminess according to Texture Profile Analysis (TPA). The Djulis-enriched sausage at the optimized formulation had a significantly lower POV compared to the control sample (4.65 vs. 9.64 meq/kg), which was found to be correlated with Djulis antioxidant effects with 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical antioxidant activity of 62.37%. This suggests that Djulis effectively mitigates sausage organoleptic deterioration. Djulis sausage, with natural antioxidants and reduced fat content, could cater to consumer preferences and enhance the market for the food industry and indigenous farmers.

Sous Vide-Inspired Impregnation of Amorphous Titanium (Hydr)Oxide into Carbon Block Point-of-Use Filters for Arsenic Removal from Water

Carbon block filters, commonly employed as point-of-use (POU) water treatment components, effectively eliminate pathogens and adsorb undesirable tastes, odors, and organic contaminants, all while producing no water waste. However, they lack the capability to remove arsenic. Enabling the carbon block to remove arsenic could reduce its exposure risks in tap water. Inspired by Sous vide cooking techniques, we developed a low-energy, low-chemical method for impregnating commercially available carbon block with titanium (hydr)oxide (THO) in four integrated steps: (1) vacuum removal of air from the carbon block, (2) impregnation with precursors in a flexible pouch, (3) sealing to prevent oxygen intrusion, and (4) heating in a water bath at 80 °C for 20 h to eliminate exposure and reactions with air. This process achieved a uniform 13 wt % Ti loading in the carbon block. Our modified carbon block POU filter efficiently removed both arsenate and arsenite from tap water matrices containing 10 or 100 μg/L arsenic concentrations in batch experiments or continuous flow operations. Surprisingly, the THO-modified carbon block removed arsenite better than arsenate. This innovative method, using 70% fewer chemicals than traditional autoclave techniques, offers a cost-effective solution to reduce exposure to arsenic and lower its overall risk in tap water.

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study. It was measured cooking loss (CL), texture and color parameters, and sensory evaluation was carried out. The material were 96 breast muscles (BM, n = 48 with skin and subcutaneous fat and n = 48 without skin) from 17-wk-old "Polish oat geese." The kind of heat treatment and the type of goose meat and interaction the type of meat × heat treatment affected the amount of CL. The lowest value of CL was stated for SV samples. The meat with skin was characterized by a lower shear force value (SF), hardness, gumminess, and chewiness than samples without skin for all cooking methods. There were no differences in SF value for M and S samples with skin. The S samples characterized by the highest value of SF, hardness and the SV meat by the lowest for both kind of meat. The M samples characterized by the higher value of cohesiveness, gumminess and chewiness compare to SV and S meat. All instrumental color parameters were significantly affected by cooking technology (P = 0.001). There were differences in color lightness (L*) of investigated cooked samples. The SV meat had the highest value of L* parameter and was characterized by a lighter color among others. The highest decrease in a* value was stated for S and lowest for SV meat. The SV showed more intense red color than remaining samples. The a* value decreased and b* parameter increases with an increase the heat treatment temperature. The value of b* was higher in S (about 100°C) samples than in raw meat and processed by SV (70°C). From consumer point of view the best color had goose breast muscles subjected to SV process. Considering all tested sensory features, the overall palatability of SV goose samples was rated as excellent, S as very good and M as good.

Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

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 (p < 0.05). The decreased shear force and total collagen content of 65 °C sous-vide cooking treatment might be associated with collagen denaturation (p < 0.05). Sous-vide cooking at 55 °C could decrease cooking loss, with higher moisture than sous-vide cooking at 65 °C (p < 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.

The effect of cold storage and cooking on the viability of Clostridioides difficile spores in consumer foods

The increased detection of clinical cases of Clostridioides difficile coupled with the persistence of clostridial spores at various stages along the food chain suggest that this pathogen may be foodborne. This study examined C. difficile (ribotypes 078 and 126) spore viability in chicken breast, beef steak, spinach leaves and cottage cheese during refrigerated (4 °C) and frozen (-20 °C) storage with and without a subsequent sous vide mild cooking (60 °C, 1 h). Spore inactivation at 80 °C in phosphate buffer solution, beef and chicken were also investigated to provide D_80°C values and determine if PBS was a suitable model system for real food matrices. There was no decrease in spore concentration after chilled or frozen storage and/or sous vide cooking at 60 °C. Non-log-linear thermal inactivation was observed for both C. difficile ribotypes at 80 °C in phosphate buffer solution (PBS), beef and chicken. The predicted PBS D_80°C values of 5.72±[2.90, 8.55] min and 7.50±[6.61, 8.39] min for RT078 and RT126, respectively, were in agreement with the food matrices D_80°C values of 5.65 min (95% CI range from 4.29 to 8.89 min) for RT078 and 7.35 min (95% CI range from 6.81 to 7.01 min) for RT126. It was concluded that C. difficile spores survive chilled and frozen storage and mild cooking at 60 °C but may be inactivated at 80 °C. Moreover thermal inactivation in PBS was representative of that observed in real food matrices (beef and chicken).

Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast

Chicken is a suspected reservoir of uropathogenic Escherichia coli (UPEC), resulting in foodborne urinary tract infections (UTIs). Sous-vide ready-to-eat (RTE) food products may be associated with microbial hazards due to the low-temperature long-time (LTLT) process. However, little is known regarding the survival of UPEC during sous-vide cooking. The aim of this study was to evaluate the heat resistance of UPEC in chicken breast during sous-vide processing and establish predictive inactivation models. Chicken breast samples were inoculated with a four-strain cocktail of UPEC, including reference strains from UTI patients and chicken isolates. The inoculated samples, with or without 3% NaCl solution for marination, were vacuum sealed in bags, immersed in a temperature-controlled water bath, and cooked at 50 °C, 55 °C, 60 °C, and 63 °C. The change in survival of populations of UPEC was fitted with the linear and Weibull inactivation models to obtain the survival curves at different temperatures; the D- and z-values were also calculated. The goodness-of-fit was evaluated using the root mean square error (RMSE), sum of squared errors (SSE), adjusted R², and Akaike information criterion (AIC). The results showed that the linear model with tail was better than the Weibull model in terms of fitting performance. With the addition of salt marinade, D-values at 50 °C, 55 °C, 60 °C, and 63 °C determined by the linear model with tail decreased from 299.78 to 166.93 min, 16,60 to 13.87 min, 4.06 to 3.05 min, and 1.05 to 0.87 min, respectively, compared with the controls. The z-values of control and salt-marinated samples were 6.14 °C and 5.89 °C, respectively. The model developed for predicting UPEC survival under sous-vide cooking was validated using an additional survival curve at 58 °C. The validation results showed that the RMSE was 0.122 and 0.133 log CFU/g, and the proportion of relative error was 0.875 and 0.750 in the acceptable prediction zones for the control and salt-marinated samples, respectively. In conclusion, the heat resistance of an emerging foodborne pathogen, UPEC, in sous-vide processed chicken breast was revealed for the first time. Our results showed that salt marinade (3% NaCl) increases the heat sensitivity of UPEC during the sous-vide processing. The developed survival functions based on the linear model with tail can be applied to control the thermal lethality of UPEC.

Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham

The objective of this study was to evaluate the general quality attributes and shelf stability of reduced-salt and sous-vide cooked chicken breast hams during 4 weeks of refrigerated storage (4°C). Four treatment groups of chicken breast ham were prepared using a 2 (salt level, 1.5% NaCl (regular) and 0.75% (reduced)) × 2 (cooking method, conventional and sous-vide) factorial arrangement. Based on each chicken breast weight, 20% NaCl solution was injected. Conventional cooking was done at 80°C until the core temperature reached 71°C, whereas sous-vide cooking was conducted at 60°C for 2 h. Sous-vide cooking could decrease cooking loss and shear force of reduced-salt chicken breast ham (P < 0.05). As a result, sensory scores for juiciness and tenderness of reduced-salt and sous-vide cooked chicken breast ham were similar to those of regular-salt and conventionally cooked chicken breast hams (P > 0.05). No adverse impacts on lipid oxidation and microbial safety were found in reduced-salt and sous-vide cooked chicken breast ham during 4 wk of refrigerated storage. Therefore, this study suggests that sous-vide cooking could be a practical thermal process for improving the water-holding capacity and texture of chicken breast ham without adverse impacts on shelf stability. Further studies on the combined application of sous-vide cooking with salt replacers would be warranted to improve the sensorial acceptance of saltiness of sous-vide cooked low-salt meat products.

Identification and Inhibition of the Key Off-Odorants in Duck Broth by Means of the Sensomics Approach and Binary Odor Mixture

To improve the sensory quality and promote the diversified development of duck meat, the identification and inhibition of key off-odorants in duck broth were comparatively characterized by using the sensomics approach and binary odor mixture analysis. Sensory evaluation results showed that Litsea pungens Hemsl (LPH) could strongly inhibit the duck broth off-odorants. Fifty-four aroma-active compounds with flavor dilution factors ranging from 1 to 2048 were identified in duck broth and duck broth stewed by LPH. Recombination and omission tests confirmed that trans-4,5-epoxy-(E)-2-decenal, (E)-2-octenal, p-cresol, 1-octen-3-ol, and 4-methyloctanoic acid were the key off-odorants in duck broth. Additionally, trans-4,5-epoxy-(E)-2-decenal (9.26 μg/L) and p-cresol (718.91 μg/L) were identified as the key off-odorants in duck meat for the first time. The results of binary odor mixture and off-odorants inhibition curves demonstrated that linalool with the lowest theoretical inhibitory concentration (109.65 μg/L) had the best aroma masking ability among the five off-odorants, followed by geraniol (123.03 μg/L), (Z)-3,7-dimethyl-2,6-octadien-1-ol (301.99 μg/L), (E)-3,7-dimethyl-2,6-octadienal (2187.76 μg/L), and (Z)-3,7-dimethyl-2,6-octadienal (2691.53 μg/L). The spiking test verified that these compounds with the lowest theoretical inhibitory concentrations effectively inhibited the off-odorants of duck broth.

Effect of cooking methods on the edible, nutritive qualities and volatile flavor compounds of rabbit meat

BACKGROUND

Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualities could encourage more understanding and acceptance of rabbit meat by consumers, and could also provide some reference for rabbit meat processing. Therefore, the effects of boiling, sous-vide cooking, steaming, microwaving, roasting, frying and pressure cooking on the edible, nutritive and volatile qualities of rabbit meat were investigated.

RESULTS

The sous-vide cooked rabbit meat sample showed higher moisture content, water-holding capacity and lower cooking losses than other samples, but the results of roasted rabbit meat sample were the opposite, and scanning electron microscopy observations also verified the results. There was no significant difference in 2-thiobarbituric acid reactive substance (TBARS) value in the cooked samples except for roasting. Microwaving, roasting and frying exhibited stronger antioxidant activity than the other cooked samples after in vitro digestion. A total of 38 volatiles were identified in the cooked meat samples, and the samples were well divided into four groups by principal component analysis, and 13 volatiles were considered discriminatory variables for the cooked rabbit meat.

CONCLUSION

The physicochemical characteristics of cooked meat differed significantly between the processing methods. Roasted meat showed lower TBARS value and stronger antioxidant activity after simulated digestion compared to the other meats. However, pressure cooked meat detected the most volatile components while roasting the least. © 2022 Society of Chemical Industry.

Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage.

Sous Vide Cooking Effects on Physicochemical, Microbiological and Sensory Characteristics of Pork Loin

Pork loin slices were sous vide cooked at 60 °C and 65 °C for 2 h, 3 h and 4 h, and at 70 °C and 75 °C for 1 h, 1.5 h and 2 h. The cooking loss of the meat samples significantly increased with the temperature and time of heat treatment, but no correlation between cooking loss and moisture content in the samples was noted. All samples showed similar pH and water activity values. Regarding colour parameters, only yellowness showed significant differences between the samples and was affected by the temperature and time of cooking. Texture profile analysis revealed the lowest hardness of the samples cooked at 60 °C. Sensory analysis showed that cooking at 60 or 65 °C for 4 h ensured the most acceptable sensory features of the investigated samples, and tenderness and juiciness influenced the overall acceptability in the highest degree. All samples were microbiologically safe for consumption.