Effect of Two-Step Sous Vide Cooking and Storage on Microbiological and Oxidative Stability of Chicken Breast

A two-step sous vide method, which included a low temperature initial stage, was shown to improve texture parameters, increase the solubility of proteins, and decrease the cook loss in chicken breasts. The current work was designed to determine the effect of two-step sous vide and subsequent storage...

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Detalles Bibliográficos
Autores principales: Hasani, Endrit, Kiskó, Gabriella, Dalmadi, István, Hitka, Géza, Friedrich, László Ferenc, Kenesei, György
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047949/
https://www.ncbi.nlm.nih.gov/pubmed/36981140
http://dx.doi.org/10.3390/foods12061213

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10047949/
https://www.ncbi.nlm.nih.gov/pubmed/36981140
http://dx.doi.org/10.3390/foods12061213

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