文章基本信息

标题：Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat
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作者：Wiesław Przybylski ; Danuta Jaworska ; Katarzyna Kajak-Siemaszko 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：7
页码：1610
DOI：10.3390/foods10071610
出版社：MDPI Publishing
摘要：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.
关键词：poultry meat; sous-vide; technological quality; sensory quality poultry meat ; sous-vide ; technological quality ; sensory quality