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Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat
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. Th...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307328/ https://www.ncbi.nlm.nih.gov/pubmed/34359480 http://dx.doi.org/10.3390/foods10071610 |
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author | Przybylski, Wiesław Jaworska, Danuta Kajak-Siemaszko, Katarzyna Sałek, Piotr Pakuła, Kacper |
author_facet | Przybylski, Wiesław Jaworska, Danuta Kajak-Siemaszko, Katarzyna Sałek, Piotr Pakuła, Kacper |
author_sort | Przybylski, Wiesław |
collection | PubMed |
description | 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. |
format | Online Article Text |
id | pubmed-8307328 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-83073282021-07-25 Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat Przybylski, Wiesław Jaworska, Danuta Kajak-Siemaszko, Katarzyna Sałek, Piotr Pakuła, Kacper Foods Article 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. MDPI 2021-07-12 /pmc/articles/PMC8307328/ /pubmed/34359480 http://dx.doi.org/10.3390/foods10071610 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Przybylski, Wiesław Jaworska, Danuta Kajak-Siemaszko, Katarzyna Sałek, Piotr Pakuła, Kacper Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat |
title | Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat |
title_full | Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat |
title_fullStr | Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat |
title_full_unstemmed | Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat |
title_short | Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat |
title_sort | effect of heat treatment by the sous-vide method on the quality of poultry meat |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307328/ https://www.ncbi.nlm.nih.gov/pubmed/34359480 http://dx.doi.org/10.3390/foods10071610 |
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