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Pongsetkul J, Saengsuk N, Siriwong S, Thumanu K, Yongsawatdigul J, Benjakul S. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance. Poult Sci 2024; 103:103495. [PMID: 38354473 PMCID: PMC10875293 DOI: 10.1016/j.psj.2024.103495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2023] [Revised: 01/15/2024] [Accepted: 01/19/2024] [Indexed: 02/16/2024] Open
Abstract
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-1) 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.
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Affiliation(s)
- Jaksuma Pongsetkul
- School of Animal Technology and Innovation, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
| | - Nachomkamon Saengsuk
- 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
| | - Supatcharee Siriwong
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Kanjana Thumanu
- Synchrotron Light Research Institute (Public Organization), Nakhon Ratchasima, 30000, Thailand
| | - Jirawat Yongsawatdigul
- School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, 30000, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110 Thailand
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Wereńska M. Effect of different sous-vide cooking temperature-time combinations on the functional and sensory properties of goose meat. Poult Sci 2024; 103:103701. [PMID: 38603934 PMCID: PMC11017058 DOI: 10.1016/j.psj.2024.103701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2024] [Revised: 03/20/2024] [Accepted: 03/26/2024] [Indexed: 04/13/2024] Open
Abstract
The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, Wroclaw, 53-345, Poland.
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Wang Y, Liu L, Liu X, Wang Y, Yang W, Zhao W, Zhao G, Cui H, Wen J. Identification of characteristic aroma compounds in chicken meat and their metabolic mechanisms using gas chromatography-olfactometry, odor activity values, and metabolomics. Food Res Int 2024; 175:113782. [PMID: 38129007 DOI: 10.1016/j.foodres.2023.113782] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 10/08/2023] [Accepted: 11/29/2023] [Indexed: 12/23/2023]
Abstract
Aroma has an important influence on the aroma quality of chicken meat. This study aimed to identify the characteristic aroma substances in chicken meat and elucidate their metabolic mechanisms. Using gas chromatography-olfactometry and odor activity values, we identified nonanal, octanal, and dimethyl tetrasulfide as the basic characteristic aroma compounds in chicken meat, present in several breeds. Hexanal, 1-octen-3-ol, (E)-2-nonenal, heptanal, and (E,E)-2,4-decadienal were breed-specific aroma compounds found in native Chinese chickens but not in the meat of white-feathered broilers. Metabolomics analysis showed that L-glutamine was an important metabolic marker of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol. Exogenous supplementation experiments found that L-glutamine increased the content of D-glucosamine-6-P and induced the degradation of L-proline, L-arginine, and L-lysine to enhance the Maillard reaction and promote the formation of nonanal, hexanal, heptanal, octanal, and 1-octen-3-ol, thus improving the aroma profile of chicken meat.
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Affiliation(s)
- Yanke Wang
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Li Liu
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Xiaojing Liu
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Yidong Wang
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Weifang Yang
- Beijing General Station of Animal Husbandry, Beijing 100107, China.
| | - Wenjuan Zhao
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Guiping Zhao
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Huanxian Cui
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
| | - Jie Wen
- State Key Laboratory of Animal Biotech Breeding; State Key Laboratory of Animal Nutrition and Feeding, Institute of Animal Science, Chinese Academy of Agricultural Sciences (CAAS), Beijing 100193, China.
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Huong Huynh TT, Tongkhao K, Hengniran P, Vangnai K. Assessment of High-temperature Refined Charcoal to Improve the Safety of Grilled Meat Through the Reduction of Carcinogenic PAHs. J Food Prot 2023; 86:100179. [PMID: 37839553 DOI: 10.1016/j.jfp.2023.100179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2023] [Revised: 10/03/2023] [Accepted: 10/10/2023] [Indexed: 10/17/2023]
Abstract
This study presents mitigation strategies for reducing carcinogenic polycyclic aromatic hydrocarbon (PAH) contamination levels in grilled meat using high-temperature refined charcoal (HTC) prepared by Iwate kiln, also known as high-quality charcoal. Four different types of HTC were investigated for their properties in conjunction with their potential to reduce PAHs in grilled meat, including high-temperature Eucalyptus charcoal (HTEC), Leucaena charcoal (HTLC), Acacia charcoal (HTAC), and bamboo charcoal (HTBC). The results showed that all HTCs had higher fixed carbon, higher heating value, and lower volatile compounds (83.07-87.81%, 7,306-7,765 Kcal/g, and 6.98-11.97%, respectively) than commercial low-temperature refined charcoal (LTC) (65.33%, 6,728 Kcal/g, and 22.22%, respectively). The current high fixed carbon content and heating value responded to the rising maximum temperature of charcoal up to 500-600°C, providing heat source stabilization to control the radiant energy exposure of charcoal during grilling, thereby shortening grilling time. The PAH16 value of the LTC-grilled sample (144.41 μg/kg) was significantly higher than that of the HTEC, HTLC, and HTAC-grilled samples (98.21, 80.75, and 79.56 μg/kg, respectively). However, PAH16 levels in the sample grilled with HTBC were unexpectedly high (265.75 μg/kg), and cooking loss was not significantly different between samples grilled with all charcoals. Overall, the findings indicated that using HTC prepared from Eucalyptus, Leucaena, and Acacia woods could reduce PAH contamination in grilled pork by up to 45%. However, more research is needed to determine the best preparation method for high-quality charcoal made from bamboo.
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Affiliation(s)
- Thi Thu Huong Huynh
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Kullanart Tongkhao
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand
| | - Pongsak Hengniran
- Department of Forest Products, Faculty of Forestry, Kasetsart University, Bangkok 10900, Thailand
| | - Kanithaporn Vangnai
- Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, Bangkok 10900, Thailand.
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Wereńska M. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat. Poult Sci 2023; 102:103064. [PMID: 37722278 PMCID: PMC10518714 DOI: 10.1016/j.psj.2023.103064] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 08/18/2023] [Accepted: 08/22/2023] [Indexed: 09/20/2023] Open
Abstract
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.
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Affiliation(s)
- M Wereńska
- Department of Food Technology and Nutrition, Wroclaw University of Economics and Business, 53-345 Wroclaw, Poland.
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Han T, Wang Z, Li C, Wang T, Xiao T, Sun Y, Wang S, Wang M, Gai S, Hou B, Liu D. Raw to charred: Changes of protein oxidation and in vitro digestion characteristics of grilled lamb. Meat Sci 2023; 204:109239. [PMID: 37301100 DOI: 10.1016/j.meatsci.2023.109239] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2022] [Revised: 04/23/2023] [Accepted: 06/01/2023] [Indexed: 06/12/2023]
Abstract
This study aimed to evaluate protein oxidation and in vitro digestion characteristics of lamb that was grilled from raw to charred (0-30 min). Results showed that protein oxidation was aggravated with the time of grilling, indicated by a significant linear increase in carbonyl groups and a linear decrease in sulfhydryl groups. Proteins had the highest simulated gastric and gastrointestinal digestibility at 10-15 min of grilling. Newly formed specific peptides were continuously released during the grilling process. The identified peptides were mainly derived from creatine kinase, phosphoglycerate kinase, actin and myosin light chain. Protein oxidation was closely related to digestive characteristics, and grilling for >15 min would aggravate protein oxidation and reduce its digestibility. Therefore, at 220 °C lamb should not be grilled for longer than 15 min.
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Affiliation(s)
- Tianlong Han
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Zixuan Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Chunxiao Li
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Tongtong Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Tong Xiao
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Yuxuan Sun
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Shiyu Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Min Wang
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China.
| | - Shengmei Gai
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China
| | - Bo Hou
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University. Chengdu, 610106, China
| | - Dengyong Liu
- National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products. Food Safety Key Lab of Liaoning Province. College of Food Science and Technology, Bohai University. Jinzhou, 121013, China.
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Latoch A, Moczkowska-Wyrwisz M, Sałek P, Czarniecka-Skubina E. Effect of Marinating in Dairy-Fermented Products and Sous-Vide Cooking on the Protein Profile and Sensory Quality of Pork Longissimus Muscle. Foods 2023; 12:3257. [PMID: 37685190 PMCID: PMC10486606 DOI: 10.3390/foods12173257] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2023] [Revised: 08/25/2023] [Accepted: 08/28/2023] [Indexed: 09/10/2023] Open
Abstract
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.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 20-950 Lublin, Poland
| | - Małgorzata Moczkowska-Wyrwisz
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
| | - Piotr Sałek
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 02-787 Warsaw, Poland; (M.M.-W.); (P.S.); (E.C.-S.)
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Latoch A, Głuchowski A, Czarniecka-Skubina E. Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review. Foods 2023; 12:3110. [PMID: 37628109 PMCID: PMC10453940 DOI: 10.3390/foods12163110] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2023] [Revised: 08/11/2023] [Accepted: 08/17/2023] [Indexed: 08/27/2023] Open
Abstract
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.
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Affiliation(s)
- Agnieszka Latoch
- Department of Animal Food Technology, University of Life Sciences in Lublin, 8 Skromna St., 20-704 Lublin, Poland;
| | - Artur Głuchowski
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 166 Nowoursynowska St., 02-787 Warsaw, Poland;
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Noh SW, Song DH, Ham YK, Yang NE, Kim HW. Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions. Foods 2023; 12:2592. [PMID: 37444329 DOI: 10.3390/foods12132592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/21/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
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.
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Affiliation(s)
- Sin-Woo Noh
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Dong-Heon Song
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Youn-Kyung Ham
- Department of Animal Science, Sangji University, Wonju 26339, Republic of Korea
| | - Na-Eun Yang
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
| | - Hyun-Wook Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Republic of Korea
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Republic of Korea
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Marcos P, Glennon C, Whyte P, Rogers TR, McElroy M, Fanning S, Frias J, Bolton D. The effect of cold storage and cooking on the viability of Clostridioides difficile spores in consumer foods. Food Microbiol 2023; 112:104215. [PMID: 36906315 DOI: 10.1016/j.fm.2023.104215] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2022] [Revised: 12/16/2022] [Accepted: 01/08/2023] [Indexed: 01/11/2023]
Abstract
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 D80°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 D80°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 D80°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).
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Affiliation(s)
- Pilar Marcos
- Teagasc Food Research Centre, Ashtown, Dublin, D15 DY05, Ireland; School of Veterinary Medicine, University College Dublin, Belfield, Dublin, D04 N2E5, Ireland
| | - Chloe Glennon
- Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Paul Whyte
- School of Veterinary Medicine, University College Dublin, Belfield, Dublin, D04 N2E5, Ireland
| | - Thomas R Rogers
- Clinical Microbiology, Trinity College Dublin, St James's Hospital Campus, Dublin 8, Ireland
| | - Máire McElroy
- Central Veterinary Research Laboratory, Department of Agriculture, Food and the Marine, Backweston, Celbridge, Kildare, Ireland
| | - Seamus Fanning
- UCD-Centre for Food Safety, School of Public Health, Physiotherapy & Sports Science, University College Dublin, Belfield, Dublin, D04 N2E5, Ireland
| | - Jesus Frias
- Environmental Sustainability and Health Institute, Technological University Dublin, Grangegorman, Dublin, D07 H6K8, Ireland
| | - Declan Bolton
- Teagasc Food Research Centre, Ashtown, Dublin, D15 DY05, Ireland.
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11
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Das R, Mehta NK, Ngasotter S, Balange AK, Nayak BB, Murthy LN, Xavier KM. Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp ( Litopenaeusvannamei). Heliyon 2023; 9:e16438. [PMID: 37274698 PMCID: PMC10238695 DOI: 10.1016/j.heliyon.2023.e16438] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2022] [Revised: 04/26/2023] [Accepted: 05/16/2023] [Indexed: 06/06/2023] Open
Abstract
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.
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Affiliation(s)
- Rupali Das
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Naresh Kumar Mehta
- College of Fisheries, Central Agricultural University (Imphal), Agartala-799210, Tripura, India
| | - Soibam Ngasotter
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Amjad K. Balange
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
| | | | - K.A. Martin Xavier
- ICAR-Central Institute of Fisheries Education, Mumbai-400061, Maharashtra, India
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12
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Hobani AI, Othman MB, Fickak AA, Suliman GM. Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat. Processes (Basel) 2023; 11:182. [DOI: 10.3390/pr11010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
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.
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13
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Chotigavin N, Kerr WL, Klaypradit W, Kerdpiboon S. Novel sous-vide pressure technique affecting properties of local beef muscle. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114439] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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14
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Nyam KL, Goh KM, Chan SQ, Tan CP, Cheong LZ. Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat. J Food Compost Anal 2023; 115:105010. [DOI: 10.1016/j.jfca.2022.105010] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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15
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Martins EH, Malheiros JM, Dos Santos Correia LEC, de Moraes Vilar CSM, de Oliveira MHV, Dominguez-Castaño P, de Fátima Aguiar É, de Vasconcelos Silva JAI. Carcass and meat quality of red-winged tinamou (Rhynchotus rufescens) selected for muscle growth. Trop Anim Health Prod 2022; 55:20. [PMID: 36542167 DOI: 10.1007/s11250-022-03420-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2022] [Accepted: 12/01/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present study was to evaluate the efficiency of selection for body growth and its association with carcass and meat quality traits in the red-winged tinamou. Two experimental groups were selected based on the selection index: selection group with a higher index (TinamouS) and commercial group with a lower index (TinamouC). Weight at 180 days and slaughter weight were significantly higher (p < 0.05) in the TinamouS group, as were hot carcass weight, skinless breast weight, wing weight, and thigh and drumstick weight. The meat quality traits or sensory attributes did not differ significantly (p > 0.05) between groups. A significant positive correlation (0.59; p < 0.05) was found between shear force and chewability and a significant negative correlation (- 0.59; p < 0.05) between aroma intensity and strange aroma. The present study suggests that the selection index promotes greater body growth and preserves meat quality and sensory traits in red-winged tinamou.
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Affiliation(s)
- Eduardo Henrique Martins
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil
| | | | | | | | | | - Pablo Dominguez-Castaño
- College of Agriculture and Veterinary Science (FCAV), São Paulo State University (UNESP), Jaboticabal, São Paulo, Brazil.,Agrarian University Foundation of Colombia (UNIAGRARIA), School of Veterinary Medicine, Bogota, Colombia
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16
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Song D, Yang N, Seomoon K, Jang I, Chin K, Kim H. Sous-vide cooking as a practical strategy to improve quality attributes and shelf stability of reduced-salt chicken breast ham. Poult Sci 2022; 102:102444. [PMID: 36603520 PMCID: PMC9823211 DOI: 10.1016/j.psj.2022.102444] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/10/2022] [Accepted: 12/16/2022] [Indexed: 12/24/2022] Open
Abstract
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.
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Affiliation(s)
- D.H. Song
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
| | - N.E. Yang
- Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea
| | - K.M. Seomoon
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
| | - I.S. Jang
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
| | - K.B. Chin
- Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
| | - H.W. Kim
- Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea,Department of GreenBio Science, Gyeongsang National University, Jinju 52725, Korea,Corresponding author:
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Li H, Kong B, Liu Q, Chen Q, Sun F, Liu H, Xia X. Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards. Food Res Int 2022; 161:111782. [DOI: 10.1016/j.foodres.2022.111782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/24/2022] [Accepted: 08/17/2022] [Indexed: 11/04/2022]
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18
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Thathsarani A, Alahakoon AU, Liyanage R. Current status and future trends of sous vide processing in meat industry; A review. Trends Food Sci Technol 2022; 129:353-363. [DOI: 10.1016/j.tifs.2022.10.009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Yuan X, Cui H, Jin Y, Zhao W, Liu X, Wang Y, Ding J, Liu L, Wen J, Zhao G. Fatty acid metabolism-related genes are associated with flavor-presenting aldehydes in Chinese local chicken. Front Genet 2022; 13:902180. [PMID: 36035160 PMCID: PMC9412053 DOI: 10.3389/fgene.2022.902180] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Accepted: 07/11/2022] [Indexed: 11/20/2022] Open
Abstract
Aldehydes are primary volatile organic compounds (VOCs) in local Chinese chicken meat and contribute green grass, fatty, citrus, and bitter almond aromas to chicken meat. To understand the genetic basis of these aldehyde VOC aromas, we used approximately 500 Chinese Jingxing Yellow (JXY) chickens to conduct genome-wide association studies (GWAS) on the flavor traits with the data of single nucleotide polymorphisms (SNPs) and insertions and deletions (INDELs). In total, 501 association variants (253 SNPs and 248 INDELs) were found to be suggestively (SNPs: p-value < 2.77e-06 and INDELs: p-value < 3.78e-05) associated with total aldehydes (the sum of nine aldehydes), hexanal, heptanal, benzaldehyde, (E,E)-2,4-nonadienal, octanal, (E)-2-decenal, nonanal, decanal, and octadecanal. Of them, six SNPs and 23 INDELs reached a genome-wide significance level (SNPs: p-value < 1.38e-07 and INDELs: p-value < 1.89e-06). Potential candidate aldehyde genes were functionally annotated for lipid metabolism, especially fatty acid-related pathways and phospholipid-related gene ontology (GO) terms. Moreover, the GWAS analysis of total aldehydes, hexanal, and nonanal generated the most significant signals, and phenotypic content differed between different genotypes at candidate gene-related loci. For total aldehydes and hexanal traits, candidate genes were annotated based on the significant and suggestive variants on chromosomes 3 and 8 with highly polymorphic linkage blocks. The following candidate genes were also identified: GALM, MAP4K3, GPCPD1, RPS6KA2, CRLS1, ASAP1, TRMT6, SDC1, PUM2, ALDH9A1, MGST3, GMEB1, MECR, LDLRAP1, GPAM and ACSL5. We also found that polyunsaturated fatty acids (PUFAs) (C18:2n6c linoleic acid and C18:3n3 linolenic acid) were significantly correlated with total aldehydes and hexanal contents. PUFAs are important aldehyde precursors, and consistently, our results suggested that candidate genes involved in fatty acid pathways and phospholipid GO terms were identified in association loci. This work provides an understanding of the genetic basis of aldehyde formation, which is a key flavor-forming compound.
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Onyeaka H, Nwabor O, Jang S, Obileke K, Hart A, Anumudu C, Miri T. Sous vide processing: a viable approach for the assurance of microbial food safety. J Sci Food Agric 2022; 102:3503-3512. [PMID: 35218028 PMCID: PMC9313622 DOI: 10.1002/jsfa.11836] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 01/05/2022] [Accepted: 02/26/2022] [Indexed: 05/14/2023]
Abstract
As consumer needs change, innovative food processing techniques are being developed that have minimal impact on food quality and ensure its microbiological safety. Sous vide (SV) is an emerging technology of cooking foods in vacuum pouches at specific temperatures, which results in even heat distribution. Presented here is an overview of the current state of the art in the application of SV techniques for processing and preserving foods. Unlike the conventional thermal food processing approach, the precise nature of the SV method improves food quality, nutrition and shelf-life while destroying microorganisms. Foods processed by SV are usually subjected to temperatures between 50 and 100 °C. Although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, vegetative and spore forms of bacteria, is limited. However, the inactivation of spore-forming microbes can be enhanced by combining the technique with other non-thermal methods that exert negligible impact on the nutritional, flavour and sensory characteristics of foods. In addition to exploring the mechanism of action of SV technology, the challenges related to its implementation in the food industry are also discussed. SV method potential, applications, and impacts on spore-forming microbes and spore inactivation are explored in this review. Through the debate and discussion presented, further research and industrial applications of this food processing method could be guided. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
- Helen Onyeaka
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| | - Ozioma Nwabor
- Natural Products Research Center of Excellence, Division of Biological Science, Faculty of SciencePrince of Songkla UniversityHat YaiSongkhlaThailand
| | - Siwon Jang
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
| | - KeChrist Obileke
- Renewable and Sustainable EnergyUniversity of Fort HareAliceEastern CapeSouth Africa
| | - Abarasi Hart
- Department of Chemical and Biological EngineeringThe University of SheffieldSheffieldUK
| | | | - Taghi Miri
- School of Chemical EngineeringUniversity of BirminghamEdgbastonUK
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Zhou M, Ling Y, Chen F, Wang C, Qiao Y, Xiong G, Wang L, Wu W, Shi L, Ding A. Effect of High Hydrostatic Pressure Combined with Sous-Vide Treatment on the Quality of Largemouth Bass during Storage. Foods 2022; 11:1931. [PMID: 35804747 DOI: 10.3390/foods11131931] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2022] [Revised: 06/21/2022] [Accepted: 06/21/2022] [Indexed: 11/17/2022] Open
Abstract
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.
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22
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Barido FH, Kim HJ, Kang SM, Jang A, Pak JI, Lee SK. The effect of hydrolysis pre-treatment by flavourzyme on meat
quality, antioxidative profiles, and taste-related compounds in Samgyetang
breast supplemented with black garlic. Food Sci Anim Resour 2022; 42:625-638. [PMID: 35855271 PMCID: PMC9289802 DOI: 10.5851/kosfa.2022.e26] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2021] [Revised: 05/23/2022] [Accepted: 05/23/2022] [Indexed: 11/08/2022] Open
Abstract
This study aimed to carefully investigate the effect of hydrolysis using Flavourzyme on meat quality, antioxidative status, and taste-related compounds in breast of Samgyetang that was supplemented with black garlic (BG). Four different treatment groups were compared: (1) conventional Samgyetang (control), (2) Samgyetang hydrolyzed with Flavourzyme (1%, v/w) (FS), (3) Samgyetang made with the BG extract without hydrolysis (NBG), and (4) BG samgyetang pre-treated with Flavourzyme (1%, v/w) in a water bath at 55°C for 2.5 h and hydrolyzed before being processed (HBG). All the treatment groups were cooked by retorting at conditions 121°C and 1.5 kg/cm2 for 1 h. Improved umami profiles through the increase of umami-related nucleotides (5’-GMP, 5’-IMP) and free amino acids—aspartic acid and glumtamic acid, in Samgyetang breast was recorded following hydrolysis. The HBG group tended to impart stronger scavenging activity toward free radicals compared with the other two groups, while not differing with NBG group regarding suppressing malondialdehyde. Textural properties were improved through hydrolysis, wherein the shear force value decreased from 2.29 kgf in the control to 1.19 and 1.25 kgf in the FS and HBG group. Moisture percentages were highly retained, with the redness score increasing and the lightness color decreasing following hydrolysis. In conclusion, the results of this study can be a preliminary information of the effect of hydrolysis pre-treatment for BG samgyetang. Further experiments are required to compare various enzymes along with its organoleptic acceptances.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
- Department of Animal Science, Faculty of Agriculture, Universitas Sebelas Maret, Surakarta 57126, Indonesia
| | - Hee Ju Kim
- Highlandinnovation Co., Ltd., Icheon 17392, Korea
| | - Sun Moon Kang
- National Institute of Animal Science, Rural Development Administration, Wanju 55365, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jae In Pak
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
- Corresponding author: Sung Ki Lee, Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea, Tel: +82-33-250-8646, Fax: +82-33-259-5574, E-mail:
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23
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Li H, Feng J, Shi S, Wang X, Xia X. Evaluation of effects of ultrasound-assisted saucing on the quality of chicken gizzards. Ultrason Sonochem 2022; 86:106038. [PMID: 35609506 PMCID: PMC9126853 DOI: 10.1016/j.ultsonch.2022.106038] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/04/2022] [Revised: 05/07/2022] [Accepted: 05/13/2022] [Indexed: 05/25/2023]
Abstract
The purpose of this study was to evaluate the effects of ultrasound-assisted saucing on the quality of chicken gizzards. The results showed that with the prolonging of the saucing time, the yield, water holding capacity (WHC), lightness (L*), redness (a*) and springiness of chicken gizzards significantly decreased, while the shear force, hardness and chewiness significantly increased (P < 0.05). When the saucing time was the same, the yield, WHC, springiness and tenderness of the ultrasound group were significantly higher than those of the non-ultrasound group (P < 0.05). In particular, when the saucing time was 30 min, the yield, WHC and springiness of the ultrasound group increased by 2.13%, 0.97% and 10.53%, and the shear force decreased by 21.22% compared with those of the non-ultrasound group, respectively. Besides, ultrasound pretreatment increased the content of aromatic compounds, short-chain alkanes, alcohols, aldehydes and ketones, and the principal component analysis displayed that C-50 (saucing for 50 min without ultrasound pretreatment) and U-30 (saucing for 30 min with ultrasound pretreatment) were similar in flavor. Therefore, ultrasound pretreatment is a potential way to improve the quality of saucing chicken gizzards and shorten the processing time.
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Affiliation(s)
- Haijing Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Jia Feng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Shuo Shi
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China
| | - Xu Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
| | - Xiufang Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.
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Aviles MV, Naef EF, Abalos RA, Piaggio MC, Lound LH, Olivera DF. Thermal resistance for Salmonella enterica strains in Sous-vide chicken-and-vegetable patties. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Gál R, Kameník J, Salek RN, Polášek Z, Macharáčková B, Valenta T, Haruštiaková D, Vinter Š. Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique. Poult Sci 2022; 101:101923. [PMID: 35679669 PMCID: PMC9189220 DOI: 10.1016/j.psj.2022.101923] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 03/26/2022] [Accepted: 04/15/2022] [Indexed: 11/16/2022] Open
Abstract
The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. Diverse results were recorded according to the method, the type of poultry meat, and the cut of poultry meat. Additionally, CL and shear force (SF) values in all examined samples were influenced by the culinary technique, the type of poultry meat, and the poultry meat cut. The lowest CL and shear SF values were reported when the samples were treated using a method with higher heating rates and/or temperatures and shorter cooking times. Additionally, lower values of CL and SF were obtained for chicken meat compared to turkey meat (thighs). In general, the applied culinary technique affected the sensory properties of the samples tested. High sensory scores were recorded for grilled chicken breast fillets and fried turkey breast fillets (irrespective of the applied apparatus). On the whole, it could be stated that culinary techniques at high temperature requiring shorter times (such as frying, grilling, and roasting) were evaluated to be more effective (in terms of CL and SF).
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Hasani E, Csehi B, Darnay L, Ladányi M, Dalmadi I, Kenesei G. Effect of Combination of Time and Temperature on Quality Characteristics of Sous Vide Chicken Breast. Foods 2022; 11:foods11040521. [PMID: 35205995 PMCID: PMC8870995 DOI: 10.3390/foods11040521] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Revised: 02/08/2022] [Accepted: 02/09/2022] [Indexed: 12/10/2022] Open
Abstract
The use of minimal thermal processing techniques such as sous vide technology to improve the quality of meat-based foods has gained a special focus in recent years. A proper combination of temperature and time parameters in sous vide processing plays an important role in the water-holding capacity, texture properties, and juiciness of the meat. The present study aimed to assess the impact of the one-step and two-step sous vide processing on different quality properties of chicken breast with special emphasis on the cooking loss, color, texture properties, protein solubility, and lipid oxidation. According to the results, chicken breast treated with a two-step temperature (50 and 60 °C) showed improved texture parameters (shear force, hardness, chewiness, and gumminess), lower cooking loss, acceptable redness values, and decreased lipid oxidation levels than the chicken breast treated with the one-step temperature of 60 °C. Moreover, the two-step sous vide technique revealed significantly higher total protein solubility of the chicken breast than the one-step sous vide. Based on pasteurization values, the two-step sous vide technique was equally safe as the one-step sous vide technique for vegetative cells’ inactivation for the main pathogens of interest (C. perfringens and L. monocytogenes).
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Affiliation(s)
- Endrit Hasani
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
- Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, 10000 Prishtina, Kosovo
- Correspondence: ; Tel.: +36-702449392
| | - Barbara Csehi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| | - Lívia Darnay
- Department of Food Hygiene, University of Veterinary Medicine Budapest, István u.2., 1078 Budapest, Hungary;
| | - Márta Ladányi
- Department of Applied Statistics, Institute of Mathematics and Basic Science, Hungarian University of Agriculture and Life Sciences, Villányi út 29-43, 1118 Budapest, Hungary;
| | - István Dalmadi
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
| | - György Kenesei
- Department of Livestock Products and Food Preservation Technology, Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, Ménesi út 43-45, 1118 Budapest, Hungary; (B.C.); (I.D.); (G.K.)
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Janardhanan R, Virseda P, Huerta-Leidenz N, Beriain MJ. Effect of high–hydrostatic pressure processing and sous-vide cooking on physicochemical traits of Biceps femoris veal patties. Meat Sci 2022; 188:108772. [DOI: 10.1016/j.meatsci.2022.108772] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 02/07/2022] [Accepted: 02/13/2022] [Indexed: 10/19/2022]
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Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative and fatty acid profile of chicken breast. Poult Sci 2022. [PMID: 35172234 PMCID: PMC8851260 DOI: 10.1016/j.psj.2022.101723] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/31/2021] [Accepted: 01/09/2022] [Indexed: 11/23/2022] Open
Abstract
The combined effects of pretreated black garlic (BG) extract and various cooking methods were investigated. The chicken breast was prepared at a uniform size of 5 × 5 × 1.5 cm and randomly allocated into 12 treatment groups that were placed in solutions containing fresh BG extract (1:4, w/v) (positive control), distilled water (negative control), oven-dried BG, and encapsulated BG extract. They were subjected to cooking via sous-vide (SV), boiling, and retorting, for 1 h. Both the BG extract and the different cooking methods modified the physicochemical, antioxidative, and fatty acid profiles of the chicken breast. The antioxidative value was 1.83 to 11.59 times higher than the negative control, with extensive protection from lipid oxidation observed in the oven-dried BG extract, compared the fresh BG treatment. The maltodextrin-encapsulated extract prolonged the protection of the antioxidant BG compounds under high-temperature cooking, and thus, produced the highest antioxidative values. The increase in SFA percentage is a consequence of high-temperature cooking, mainly from the increased proportion of palmitic and stearic acids. A higher percentage of monounsaturated fatty acids and polyunsaturated fatty acids was observed under the SV cooking treatments that had BG extract prepared at any pretreatments. The BG lightly protected the linoleic acid during the retorting process. The BG extract treatment improved meat quality by lowering cooking loss (CL), improving water holding capacity (WHC), and provided better visual attributes. This study suggests that an appropriate cooking method, together with the addition of oven-dried BG extract in an either raw or encapsulated form, can improve the functional quality of chicken breast.
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Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang). Food Sci Anim Resour 2021; 41:1036-1048. [PMID: 34796329 PMCID: PMC8564326 DOI: 10.5851/kosfa.2021.e54] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2021] [Revised: 09/10/2021] [Accepted: 09/13/2021] [Indexed: 11/29/2022] Open
Abstract
This study investigated the possible improvement in the antioxidative status and
quality characteristics of ready-to-eat (RTE) Samgyetang after adding various
black garlic (BG) extracts. The antioxidant activity, total phenolic content
(TPC), total flavonoid content (TFC), meat quality indexes, and lipid oxidation
rates were measured after receiving one of five different treatments consisting
of conventional Samgyetang broth as a negative control, raw garlic (RG) extract
as a positive control, BG, oven-dried BG, and maltodextrin-encapsulated BG
extract as treatments. Employing retort cooking, fat trimmed carcasses were
added to the initially prepared broth together with a phenolic extract that was
set at 5% (w/w). A significant intensification of red and yellow color
was observed in breast and thigh meat treated with BG extracts, regardless of
pretreatment, compared to the negative control and RG. The moisture percentage
was affected by the addition of BG extracts, where the encapsulation group
retained the highest water content after retorting. In terms of antioxidative
status, maltodextrin-encapsulated BG extract was as effective as an oven-dried
extract to scavenge free radicals and showed the highest score among samples
(p<0.01). The concentration of TFC was found to be the highest and did
not differ between encapsulation and oven-dried groups, followed by BG, RG, and
the negative control. However, the addition of encapsulated BG extract was the
most effective in delaying the formation of malondialdehyde among the samples.
Therefore, pre-treatment of BG extract through encapsulation is recommended to
develop a higher antioxidative status and quality characteristics of
Samgyetang.
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Affiliation(s)
- Farouq Heidar Barido
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Aera Jang
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | - Jae In Pak
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
| | | | - Sung Ki Lee
- Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea
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Przybylski W, Jaworska D, Kajak-Siemaszko K, Sałek P, Pakuła K. Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat. Foods 2021; 10:foods10071610. [PMID: 34359480 PMCID: PMC8307328 DOI: 10.3390/foods10071610] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2021] [Revised: 06/29/2021] [Accepted: 07/08/2021] [Indexed: 11/16/2022] Open
Abstract
An increase in the consumption of poultry meat has been observed due to its availability, nutritional value, and delicate flavor. These characteristics make it possible to prepare, with the use of spices and other additives, many different dishes and products for increasingly demanding consumers. The sous-vide technique is increasingly being used to give new sensory attributes to dishes in gastronomy. The study aimed to assess the impact of the heat treatment method, i.e., the sous-vide method, as compared to traditional cooking, on the sensory quality of poultry meat, as well as the efficiency of the process with regard to technological quality. The cooking yield with the sous-vide method of processing poultry meat was higher than with the traditional method of cooking in water (88.5% vs. 71.0%, respectively). The meat was also found to be redder (a* = 254 vs. 074) and less yellow (b* = 1512 vs. 1649), as well as more tender. The sensory quality of chicken breast meat obtained by the sous-vide method was higher in terms of attributes such as color tone, tenderness, juiciness, and overall quality. At the same time, it was lower in terms of the odor of cooked meat and the flavor of cooked meat as compared to meat subjected to traditional cooking.
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Yuhara H, Ohtani A, Matano M, Kashiwagi Y, Maehashi K. Molecular characterization of a novel aspartyl aminopeptidase that contributes to the increase in glutamic acid content in chicken meat during cooking. Food Chemistry: Molecular Sciences 2021; 2:100015. [PMID: 35415631 PMCID: PMC8991601 DOI: 10.1016/j.fochms.2021.100015] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 12/29/2020] [Accepted: 02/12/2021] [Indexed: 12/02/2022]
Abstract
Chicken homogenate produced significantly more free glutamic acid than beef while heating. DNPEP protein was detected in chicken meat extract by immunoblotting. Chicken DNPEP gene expression was detected in the breast and thigh muscles by RT-PCR. Recombinant cDNPEP showed high preference for glutamyl residues over aspartyl residues. The contribution of DNPEP to a great increase in glutamate in chicken meat during cooking was expected.
The enzyme involved in the increase in glutamic acid content in chicken meat during cooking was identified and characterized. Chicken homogenate produced significantly more free glutamic acid and exhibited higher glutamyl p-nitroanilide (Glu-pNA) hydrolyzing activity than beef when heat cooked. Amino acid sequencing revealed the presence of aspartyl aminopeptidase (DNPEP) in chicken meat. Using RT-PCR, DNPEP gene expression was detected in chicken breast and thigh muscles, liver, and small intestine, together with various other peptidase genes. Full-length DNPEP cDNA was cloned, and recombinant chicken DNPEP (cDNPEP) was expressed in Escherichia coli. cDNPEP showed five-fold higher activity against Glu-pNA than against aspartyl-pNA, which represents a different substrate specificity than observed for recombinant bovine DNPEP (bDNPEP). The Km values of both DNPEPs with Glu p-NA substrates indicated a higher affinity of cDNPEP for glutamyl residues. This unique substrate specificity of cDNPEP contributes to efficient glutamic acid production in chickens.
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Affiliation(s)
- Hitomi Yuhara
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Akira Ohtani
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Mami Matano
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Yutaka Kashiwagi
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
| | - Kenji Maehashi
- Department of Fermentation Science and Technology, Graduate School of Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
- Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan
- Corresponding author at: Department of Fermentation Science, Tokyo University of Agriculture, 1-1-1 Sakuragaoka, Setagaya-ku, Tokyo 156-8502, Japan.
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Lee B, Park CH, Kim JY, Hyeonbin O, Kim D, Cho DK, Kim YS, Choi YM. Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts. Food Sci Anim Resour 2021; 41:664-673. [PMID: 34291214 PMCID: PMC8277173 DOI: 10.5851/kosfa.2021.e24] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 04/14/2021] [Accepted: 04/29/2021] [Indexed: 11/06/2022] Open
Abstract
This study aimed to investigate the influence of Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60°C for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.05). The control and UP groups displayed a similar overall visual acceptability (p>0.05), although the UP group had lower color acceptability (p<0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (p<0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (p>0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (p<0.001). On 14 d of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (p<0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (p<0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.
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Affiliation(s)
- Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Chun Ho Park
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.,Department of Hotel and Food Service Culinary Art, Daejeon Health Institute of Technology, Daejeon 34504, Korea
| | - Jae Yeong Kim
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - O Hyeonbin
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Dasol Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Dong Kook Cho
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.,Department of Culinary, Hotel Lotte Co. Ltd., Seoul 04533, Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
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Lee B, Park CH, Kong C, Kim YS, Choi YM. Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat. Poult Sci 2021; 100:101177. [PMID: 34102482 PMCID: PMC8187809 DOI: 10.1016/j.psj.2021.101177] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 03/24/2021] [Accepted: 04/07/2021] [Indexed: 10/30/2022] Open
Abstract
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.
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Affiliation(s)
- Boin Lee
- Department of Animal Sciences, Kyungpook National University, Sangju, South Korea
| | - Chun Ho Park
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul, South Korea; Department of Hotel and Food Service Culinary Art, Daejeon Health Institute of Technology, Daejeon, South Korea
| | - Changsu Kong
- Department of Animal Sciences, Kyungpook National University, Sangju, South Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul, South Korea
| | - Young Min Choi
- Department of Animal Sciences, Kyungpook National University, Sangju, South Korea.
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35
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Haghighi H, Belmonte AM, Masino F, Minelli G, Lo Fiego DP, Pulvirenti A. Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. Applied Sciences 2021; 11:3189. [DOI: 10.3390/app11073189] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
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.
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Cho DK, Lee B, Kim SK, Hyeonbin O, Kim YS, Choi YM. Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments. Food Sci Anim Resour 2021; 41:214-223. [PMID: 33987544 PMCID: PMC8114998 DOI: 10.5851/kosfa.2020.e90] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/05/2020] [Revised: 11/03/2020] [Accepted: 11/12/2020] [Indexed: 11/23/2022] Open
Abstract
This study compared the quality, cooking, textural, and palatability
characteristics between sous-vide (SV) cooked pork loin patties with different
searing treatments (ST). Before SV cooking, STs were conducted on each side of
the pork loin patties for 0 (control) to 120 s (ST120), and all patties were
then cooked using an SV cooker at 75°C for 120 min. Noticeable
differences were observed in quality properties between the groups. The seared
SV loin patties exhibited lower lightness and higher browning index values
compared to the unseared SV loin patties (p<0.001). Cooking loss
gradually increased with increasing ST times, and the control group had a lower
percentage compared to the ST60 group (19.5 vs. 25.7%, p<0.001).
Changes in cooking properties were associated with the extent of ST, and the ST
groups exhibited a higher hardness value compared to the control group
(p<0.001). Regarding palatability, loin patties from the control group
scored lower in appearance acceptability compared to patties from the ST groups
(p<0.05) due to extent of browning on the surface. Moreover, the ST
groups did exhibit a higher flavor intensity compared to the control group, but
no differences were observed in tenderness and juiciness scores between the
control and ST60 groups. Due to these results, the ST60 group exhibited a
greater score in overall acceptability compared to the other groups except for
the ST90 group. Therefore, an additional ST before SV cooking can achieve a more
appealing appearance and palatability as well as to enhance the availability of
pork loin.
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Affiliation(s)
- Dong Kook Cho
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea.,Department of Culinary, Hotel Lotte, Seoul 04533, Korea
| | - Boin Lee
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
| | - Song Ki Kim
- Department of Culinary, Hotel Lotte, Seoul 04533, Korea
| | - O Hyeonbin
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Soon Kim
- Department of Integrated Biomedical and Life Sciences, Korea University, Seoul 02841, Korea
| | - Young Min Choi
- Department of Animal Sciences and Biotechnology, Kyungpook National University, Sangju 37224, Korea
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Modzelewska-Kapituła M, Tkacz K, Nogalski Z. The influence of muscle, ageing and thermal treatment method on the quality of cooked beef. J Food Sci Technol 2021; 59:123-132. [PMID: 35068558 PMCID: PMC8758849 DOI: 10.1007/s13197-021-04993-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Revised: 11/03/2020] [Accepted: 01/20/2021] [Indexed: 12/02/2022]
Abstract
The study was undertaken to investigate the effect of muscle, thermal treatment, and ageing on the beef quality. The longissimus lumborum (LL) and semimembranosus (SM) muscles were taken from Holstein–Friesian young bull carcasses then subjected to steam-cooking and sous-vide after 9 and 14-d wet ageing. It was shown that characteristics of cooked beef were the most significantly affected by thermal treatment method. Using sous-vide provided beef with lower shear force and cooking loss values, darker, and more red colour and more beneficial sensory quality. LL and SM muscles showed a similar quality when subjected to the same thermal treatment method after the same ageing time. It is possible to obtain juicy and tender beef from Holstein–Friesian bulls after 9-d ageing and sous-vide treatment.
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Affiliation(s)
- Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719, Olsztyn, Poland
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Plac Cieszyński 1, 10-719, Olsztyn, Poland
| | - Zenon Nogalski
- Department of Cattle Breeding and Milk Evaluation, Faculty of Animal Bioengineering, University of Warmia and Mazury in Olsztyn, Oczapowskiego 5, 10-719, Olsztyn, Poland
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Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects. Foods 2020; 9:E1416. [PMID: 33036478 PMCID: PMC7601710 DOI: 10.3390/foods9101416] [Citation(s) in RCA: 58] [Impact Index Per Article: 14.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2020] [Revised: 09/30/2020] [Accepted: 10/02/2020] [Indexed: 01/07/2023] Open
Abstract
This review describes the effects of processing and preservation technologies on sensory and nutritional quality of meat products. Physical methods such as dry aging, dry curing, high pressure processing (HPP), conventional cooking, sous-vide cooking and 3D printing are discussed. Chemical and biochemical methods as fermentation, smoking, curing, marination, and reformulation are also reviewed. Their technical limitations, due to loss of sensory quality when nutritional value of these products is improved, are presented and discussed. There are several studies focused either on the nutritional or sensorial quality of the processed meat products, but more studies with an integration of the two aspects are necessary. Combination of different processing and preservation methods leads to better results of sensory quality; thus, further research in combinations of different techniques are necessary, such that the nutritional value of meat is not compromised.
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Affiliation(s)
- Inmaculada Gómez
- Departamento de Biotecnología y Ciencia de los Alimentos, Universidad de Burgos, 09001 Burgos, Spain;
| | - Rasmi Janardhanan
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - Francisco C. Ibañez
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
| | - María José Beriain
- Research Institute for Innovation & Sustainable Development in Food Chain, Universidad Pública de Navarra, Campus de Arrosadía, 31006 Pamplona, Spain; (R.J.); (F.C.I.)
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Głuchowski A, Czarniecka-skubina E, Buła M. The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption. Sustainability 2020; 12:7606. [DOI: 10.3390/su12187606] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Nowadays, the reduction of food waste, as well as protection of the nutritional value, are significant trends in domestic and catering food processing. Among the trends are innovations in food technology like sous-vide. The aim of this study was to evaluate the effect of sous vide cooking on the technological, nutritional, and microbiological quality of the chicken breast as well as to compare it to conventional methods (boiling and steaming). Meats after low-temperature sous-vide heat treatment were characterized by a significantly higher yield (p ≤ 0.05) and water content than those prepared with conventional methods. The energy and time consumption of sous-vide preparation was 5–10 times higher than other methods. The examined heat treatments resulted in a good microbiological quality of samples. The nutritional value of sous-vide products depended on the process parameters. A higher temperature and sous-vide processing time resulted in a higher content of dry matter, protein, and fat in the meat and was close to that of conventional methods. Low parameters of the process resulted in the least changed profile of fatty acids in meat. The use of the sous-vide method protects the nutritional value and allows for the extension of the shelf life of the meat which ultimately reduces food waste. The sous-vide heat treatment method is more suitable for foodservice than use in home conditions because of high energy consumption, despite the protection of nutrition value.
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Cho DK, Lee B, Oh H, Lee JS, Kim YS, Choi YM. Effect of Searing Process on Quality Characteristics and Storage Stability of Sous-Vide Cooked Pork Patties. Foods 2020; 9:E1011. [PMID: 32727105 DOI: 10.3390/foods9081011] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2020] [Revised: 07/24/2020] [Accepted: 07/25/2020] [Indexed: 11/26/2022] Open
Abstract
This study investigated the effects of searing process before sous-vide (SV) treatment on quality traits, visual attributes, palatability, and storage stability of SV cooked pork patties. Patties were seared on each side by pan-frying for 0 (control), 30 (S30), 60 (S60), 90 (S90), or 120 (S120) s in a stainless-steel pan, and all patties were then vacuum-packed and cooked under thermally controlled conditions at 75 °C for 2 h. Marked differences were observed in quality properties between the control and searing groups, and the S120 group exhibited greater brown surface color and cooking loss compared to the other groups (p < 0.001) due to the additional heating process. Patties from the S60 group showed greater appearance and tenderness acceptability scores compared to patties from the S30 and S120 groups (p < 0.001). On another note, the effects of searing on storage stability were somewhat limited, as they were measured by 2-thiobarbituric acid reactive substance, volatile basic nitrogen, total aerobic bacterial count, and coliforms during 49 d of cold storage. Therefore, searing process before SV treatment can improve the visual attributes and palatability of cooked pork patties, and the optimum searing condition was for 60 s, without impairing the storage stability.
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