Advanced SearchSearch Tips
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
 Title & Authors
Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage
Hong, Go-Eun; Kim, Ji-Han; Ahn, Su-Jin; Lee, Chi-Ho;
  PDF(new window)
This study was performed to investigate the changes in meat quality characteristics of the sous vide cooked chicken breast during refrigerated storage at 4℃ for 14 d between before and after sous-vide cooking. Cooking loss and shear force were significantly increased, whereas expressible drip was significantly decreased along with reduction in the water holding capacity in both of two groups. Redness of meat juice was significantly (p<0.05) increased during storage, and considerably increased in the refrigerated samples after sous-vide cooked at the 7 to 10 d. The thiobarbituric acid reactive substances (TBARS) was significantly increased and was higher in the refrigerator stored chicken breast samples after sous-vide cooking. The volatile basic nitrogen (VBN) value was significantly increased in both groups, but the VBN value of the stored raw meat sample before sous-vide cooking was increased at an early storage, while the VBN value of the stored sample after sous-vide cooking was increased gradually in this study. Total viable counts and coliform counts were significantly decreased during storage, and coliforms were not detected after 7 d of storage in both groups. Salmonella spp. was not detected during the whole studied period. The outcome of this research can provide preliminary data that could be used to apply for further study of chicken breast using sous-vide cooking method that could be attractive to consumers.
sous vide;molecular gastronomy;chicken breast;meat characteristic;poultry meat;
 Cited by
Aaslying, M. D., Bejerholm, C., Ertbjerg, P., Bertram, H. C., and Andersen, H. J. (2003) Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Qual. Prefer. 14, 277-288. crossref(new window)

AOAC. (2005) Official methods of analysis of AOAC. 18th Ed. Association of Official Analytical Chemists. Gaithersburg, Maryland, USA.

Baldwin, D. E. (2012) Sous vide cooking: A review. Int. J. Gastronomy Food Sci. 1, 15-30. crossref(new window)

Beltran, E., Pla, R., Yuste, J., and Mor-Mur, M. (2003) Lipid oxidation of pressurized and cooked chicken: role of sodium chloride and mechanical processing on TBARS and hexanal values. Meat Sci. 64, 19-25. crossref(new window)

Church, I. J. and Parsons, A. L. (1993) Review: sous vide cook-chill technology. Int. J. Food Sci. Tech. 28, 563-574.

Church, I. J. and Parsons, A. L. (2000) The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods. Int. J. Food Sci. Tech. 35, 155-162. crossref(new window)

Conway, E. J. (1950) Microdiffusion Analysis and Volumetric Error, 3rd ed. London: Crosby Lockwood and Son.

Creed, P. G. (1995) The sensory and nutritional quality of sous vide foods. Food Control. 6, 45-52. crossref(new window)

Creed, P. G. (1998) Sensory and nutritional aspects for sous vide processed food. In: Sous Vide and Cook-Chill Processing for the Food Industry (edited by S. Ghazala). Gaithersburg, MD: Aspen.

Jayasena, D. D., Ahn, D. U., Nam, K. C., and Jo, C. (2013) Flavor chemistry of chicken meat: A review. Asian-Aust. J. Anim. Sci. 26, 732-742. crossref(new window)

Jin, S. K., Kim, I. S., Kim, S. J., Jeong, K. J., Choi, Y. J., and Hur, S. J. (2007) Effect of muscle type and washing times on physic-chemical characteristics and qualities of surimi. J. Food Eng. 81, 618-623. crossref(new window)

Jouki, M. and Khazaei, N. (2011) Effects of storage time on some characteristics of packed camel meat in low temperature. Int. J. Ani. Vet. Adv. 3, 460-464.

Juneja, V. K. (2006) Delayed Clostridium perfringens growth from a spore inocula by sodium lactate in sous-vide chicken products. Food Microbiol. 23, 105-111. crossref(new window)

Jung, S., Choe, J. H., Kim, B., Yun, H., Kruk, Z. A., and Jo, C. (2010) Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers. Meat Sci. 86, 520-526. crossref(new window)

Khan, A. W. and Van Den Berg, L. (2006) Changes in chicken muscle proteins during cooking and subsequent frozen storage, and their significance in quality. J. Food Sci. 30, 151-153.

Kieffer, K. J., Claus, J. R., and Wang, H. (2000) Inhibition of pink color development in cooked, uncured ground turkey by the addition of citric acid. J. Muscle Food 11, 235-243. crossref(new window)

Maeng, G. J., Hwang, D., and Lee, Y. W. (2007) Investigation of meat quality characteristics using by spectroscopic methods in visible region. Proceeding of 2007 KIMICS (Korean Institute of Maritime Information and Communication Sciences) Integrated Conference. 11, 452-454.

Min, B., Nam, K. C., Cordray, J., and Ahn, D. U. (2008) Endogenous factors affecting oxidative stability of beef loin, pork loin and chicken breast and thigh meats. J. Food Sci. 73, C439-C446. crossref(new window)

Ng, C. S. (1987) Determination of trimethylamine oxide (TM AO-N), trimethylamine (TMA-N), total volatile basic nitrogen (TVB-N) by Conway’s method. In: laboratory Mannual on Analytical Methods and Procedure for Fish and Fish Products (edited by H. Hasegawa). pp. B3.1-B3.8. Singapore: Southeast Asian Fisheries Development Center.

Nkere, C. K., Ibe, N. I., and Iroegbu, C. U. (2011) Bacteriological quality of foods and water sold by vendors and in restaurants in Nsukka, Enugu State, Nigeria: A comparative study of three microbiological methods. J. Health Popul. Nutr. 29, 560-566.

Odonkor, S. T. and Ampofo, J. K. (2013) Escherichia coli as an indicator of bacteriological quality of water: An overview. Microbiol. Res. 4, 5-12. crossref(new window)

Oh, K. S., Kim, H. Y., and Ko, S. H. (2006) Evaluation of the quality of simmered chicken in soy sauce prepared with the sous vide cook-chill system and conventional cook-chill system. Korean J. Food Cookery Sci. 23, 617-625.

Onibi, G. E. and Osho, I. B. (2007) Oxidative stability and bacteriological assessment of meat from broiler chicken fed diets containing Hibiscus sabdariffa calyces. African J. Biotechnol. 6, 2721-2726.

Ramane, K., Galoburda, R., Klava, D., and Dukalska, L. (2010) Physical-chemical evaluation of sous vide cooked parents stock hen and broiler breast meat during refrigerated storage. In Research for Rural Development 2010: Annual 16th International scientific conference, Jelgava, 19-21 May 2010, Vol. 1 (pp. 159-162). Jelgava, Latvia: Latvia University of Agriculture.

Rawdkuen, S., Jongjareonrak, A., Phatcharat, S., and Benjakul, S. (2010) Assessment of protein changes in farmed giant catfish (Pangasianodon gigas) muscles during refrigerated storage. Int. J. Food Sci. Technol. 45, 985-994. crossref(new window)

Renna M., Gonnella, M., Giannino, D., and Santamaria, P. (2014) Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods. J. Sci. Food Agric. 94, 656-665. crossref(new window)

Sampaio, G. R., Saldanha, T., Soares, R. A. M., and Torres, E. A. F. S. (2012) Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage. Food Chem. 135, 1383-1390. crossref(new window)

Sawaya, W. N., Aburuwaida, A. S., Hussain, A. J., Khalafawi, M. S., and Dashti, B. H. (1993) Shelf-life of vacuum-packaged eviscerated broiler carcasses under simulated market storage conditions. J. Food Safety 13, 305-321. crossref(new window)

Schafheitle, J. M. (1990) The sous vide system for preparing chilled meals. Brit. Food J. 92, 23-27.

Sen, A. R., Naveena, B. M., Muthukumar, M., and Vaithiyanathan, S. (2014) Colour, myoglobin denaturation and storage stability of raw and cooked mutton chops at different end point cooking temperature. J. Food Sci. Technol. 51, 970-975. crossref(new window)

Sikorski, Z.-E., Kolakowska, A., and Burt, J. R. (1990) Postharvest biochemical and microbial changes. In Z.-E. Sikorski (Ed.), Seafood: Resources, Nutritional Composition and Preservation (pp. 55-76). Boca Raton: CRC.

Snyder, H. E. (2006) Analysis of pigments at the surface of fresh beef with reflectance spectrophotometry. J. Food Sci. 30, 457-463.

Solberg, M., Buckalew, J. J., Chen, C. M., Chaffner, D. W., O'Neil, K., McDowell, J., Post, L. S., and Boderck, M. (1990) Microbiological safety assurance system for foodservice facilities. J. Food Technol. 44, 68-73.

Tornberg, E. (2005) Effects of heat on meat proteins - implications on structure and quality of meat products. Meat Sci. 70, 493-508. crossref(new window)

Vaudagna, S. R., Sanchez, G., Neira, M. S., Insani, E. M., Picallo, A. B., Gallinger, M. M., and Lasta, J. A. (2002) Sous vide cooked beef muscles: Effects of low temperature-long time (LT-LT) treatments on their quality characteristics and storage stability. Int. J. Food Sci. Technol. 37, 425-441. crossref(new window)

Wang, S. H., Chang, M. J., and Chen, T. C. (2004) Shelf-life and microbiological profiler of chicken wing products following sous vide treatment. Int. J. Poultry Sci. 5, 326-332.

Wang, Y. and Beydoun, M. A. (2009) Meat consumption is associated with obesity and central obesity among US adults. Int. J. Obes (Lond). 33, 621-628. crossref(new window)

Witte, V. C., Krause, G. F., and Bailey, M. E. (1970) A new extraction method for determining 2-thiobarbituric acid values of port and beef during storage. J. Food Sci. 35, 582-585. crossref(new window)

Xiao, S., Zhang, W. G., Lee, E. J., and Ahn, D. U. (2013) Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging. Animal Industry Report: AS 659, ASL R2763.