Palatability of sous vide processed chicken breast

Area of Science:

• Food Science
• Meat Science
• Sensory Science

Background:

• Sous vide processing is a popular method for cooking meats.
• Understanding the impact of processing parameters on chicken breast quality is crucial for product development.

Purpose of the Study:

• To evaluate the effects of brine composition, heating rate, internal temperature, and storage on sous vide chicken breast.
• To determine the impact on flavor, texture, and color.

Main Methods:

• Pectoralis major muscles were processed using sous vide with varying brine compositions (with/without sodium lactate), heating rates (fast/slow), and internal temperatures (77°C/94°C).
• Quality was assessed using gas chromatography, shear force, color measurements, and sensory panels after 0, 14, and 28 days of storage.

Main Results:

• Sodium lactate improved sensory scores for roasted/meaty flavor and saltiness, and enhanced yellow color, but did not affect oxidative stability.
• Faster heating reduced sulfur compounds. Higher processing temperatures (94°C) resulted in less juicy and tender chicken with increased alcohols and hydrocarbons.
• Storage led to decreased fresh roasted flavor and increased warmed-over flavor, along with higher levels of volatiles.

Conclusions:

• Sodium lactate can be used to improve the sensory attributes and color of sous vide chicken breast.
• Processing temperature significantly impacts meat texture and volatile profiles.
• Storage duration negatively affects flavor and increases undesirable volatile compounds in sous vide chicken.