Physical-chemical evaluation of sous vide cooked parent stock hen breast meat during refrigerated storage
2010
Ramane, K., Latvia Univ. of Agriculture, Jelgava (Latvia) | Galoburda, R., Latvia Univ. of Agriculture, Jelgava (Latvia) | Murniece, I., Latvia Univ. of Agriculture, Jelgava (Latvia) | Dukalska, L., Latvia Univ. of Agriculture, Jelgava (Latvia)
The aim of this study was to evaluate physical and chemical changes in sous vide cooked marinated parent stock hen breast meat during refrigerated storage. Sous vide method is suitable for preparation of ready-to-eat meat products satisfying consumer demand for convenience and safety. Meat tenderness is recognized as important quality attribute of meats. The study involved preparation of the raw material, vacuum packaging of the products in polyamide/polyethylene (PA/PE) film pouches, marinating for 20 hours, sous vide cooking and chilling in ice water, followed by storage at 3.0±0.5 deg C. Each sample containing a chicken portion or chicken mix with shredded carrots, sea buckthorn sauce and spices was analysed during storage. Water activity, pH, and moisture were assessed during storage. Hardness (shear force) measurement was used as an instrumental method for meat tenderness evaluation. The differences between two studied products were noted regarding all studied parameters – water activity, pH, moisture content, and hardness. The differences mainly were determined by the properties of carrot and sea buckthorn additive, which generally have higher moisture content and lower pH. The researched parameters were well preserved during refrigerated storage for 28 days.
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