scholarly journals Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast •

2021 ◽  
Vol 17 (S1) ◽  
pp. 61-68
Author(s):  
Endrit Hasani ◽  
György Kenesei ◽  
István Dalmadi
Keyword(s):  
Microbiological Quality ◽  
Quality Attributes ◽  
Single Step ◽  
Chicken Breast ◽  
Double Step ◽  
Cooking Method ◽  
Minimal Processing ◽  
Lower Weight ◽  
Challenge Tests ◽  
Sous Vide

AbstractSous-vide treatment is a modern minimal processing cooking technique that uses a single-step temperature of 55–70 °C and longer time. The quality attributes of meat might be improved by including cooking steps at below 50 °C temperatures in the sous-vide treatment. The aim of this study was to investigate the effects of the double-step sous-vide treatments on the quality attributes of the chicken breast and comparing with the traditional single-step sous-vide treatments. The single-step sous-vide treatments were performed at 60 °C. In the double-step sous-vide treatments the first step temperature was 45 °C and the end temperature was 60 °C. Double-step sous-vide treated chicken breasts obtained higher tenderness, moisture content and lower weight loss compared to the single-step sous-vide treated chicken breasts. Double-step sous-vide treatment provided an attractive cooking method to produce high quality chicken breast, however, challenge tests for specific pathogens would be useful for the assessment of the microbiological quality for different treatment combinations.

scholarly journals Effect of Heat Treatment by the Sous-Vide Method on the Quality of Poultry Meat

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1610
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Kacper Pakuła
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Treatment Method ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Breast Meat ◽  
Sous Vide ◽  
The Impact ◽  
Cooked 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. 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.

Experimental Investigation of Subsonic Turbulent Flow Over Single and Double Backward Facing Steps

1962 ◽  
Vol 84 (3) ◽  
pp. 317-325 ◽  
Author(s):  
D. E. Abbott ◽  
S. J. Kline
Keyword(s):  
Experimental Investigation ◽  
Velocity Profile ◽  
Flow Pattern ◽  
Reynolds Numbers ◽  
Area Ratio ◽  
Single Step ◽  
Reattachment Length ◽  
Double Step ◽  
Wide Range ◽  
Geometric Variables

Results are presented for flow patterns over backward facing steps covering a wide range of geometric variables. Velocity profile measurements are given for both single and double steps. The stall region is shown to consist of a complex pattern involving three distinct regions. The double step contains an assymmetry for large expansions, but approaches the single-step configuration with symmetric stall regions for small values of area ratio. No effect on flow pattern or reattachment length is found for a wide range of Reynolds numbers and turbulence intensities, provided the flow is fully turbulent before the step.

scholarly journals Detection of Differences in Cook Loss and Tenderness of Aged Pork Chops Cooked to Differing Degrees of Doneness Using Sous-Vide

2019 ◽  
Vol 3 (2) ◽  
Author(s):  
E. E. Bryan ◽  
B. N. Smith ◽  
R. N. Dilger ◽  
A. C. Dilger ◽  
D. D. Boler
Keyword(s):  
Shear Force ◽  
Cooking Method ◽  
University Of Illinois ◽  
End Point ◽  
Aging Period ◽  
Cooking Temperature ◽  
Final Weight ◽  
Sous Vide ◽  
End Point Temperature ◽  
The University

ObjectivesThe objective was to determine the ability to detect differences in cook loss and Warner-Bratzler shear force (WBSF) value between chops aged for differing time periods and cooked to varying degrees of doneness in a sous-vide style cooker.Materials and MethodsLoins (n = 68) from pigs humanely slaughtered at the University of Illinois Meat Science Laboratory were separated between the 10th and 11th rib into anterior and posterior sections. The posterior section was cut into 6 separate 2.54 cm thick chops. The middle 4 chops were randomly designated for aging of 3 d and cooked to 63°C, aged 7 d and cooked to 63°C, aged 14 d and cooked to 63°C, or aged 14 d and cooked to 71°C. Chops (n = 272) were cooked by placing them in a water bath with an immersion circulator set to the desired end-point temperature for 90 min. Cook loss was calculated for each chop by measuring initial and final weight, and accounting for packaging weight. Four cores measuring 1.25 cm in diameter were cut parallel to the muscle fibers from each chop and analyzed for WBSF. Data were analyzed using a 1-way ANOVA. Least squares means were separated using the probability of difference (PDIFF) option in the MIXED procedure of SAS.ResultsCook loss increased as aging period or degree of doneness increased. Among chops cooked to 63°C, chops aged 3 d had 1.14% units less (P < 0.01) cook loss than those aged 7 d, and chops aged 7 d had 1.13% units less (P < 0.01) cook loss than those aged 14 d. Among chops aged for 14 d, chops cooked to 71°C had 10.06% units greater (P < 0.001) cook loss than chops cooked to 63°C. Differences in tenderness were also detected between aging periods. Among chops cooked to 63°C, chops aged 3 d required 0.27 kg more (P = 0.02) force to shear than those aged 7 d, but chops aged 7 d did not differ (P = 0.15) from those aged 14 d. End-point cooking temperature had a greater effect on tenderness, with chops aged 14 d and cooked to 71°C requiring 0.83 (P < 0.001) kg more force than those aged 14 d and cooked to 63°C. Previous studies have reported a decrease in Warner-Bratzler shear force between 7.10–21.29% when comparing early (1–3 d) and mid (7 or 9 d) aging and decreased between 3.53–15.38% when comparing mid and late (14–21 d) aging. In the present study, Warner-Bratzler shear force decreased 9.00% from early-to-mid aging and 5.86% from mid-to-late aging.ConclusionOverall, these data indicate sous-vide is an acceptable cooking method for use in experiments as expected differences in cook loss and WBSF were detected in chops aged to differing time points or cooked to differed degrees of doneness.

scholarly journals Sous Vide Pişirme Yönteminin Sebzelerin Besin Değerleri Üzerine Etkisi

2016 ◽  
Vol 4 (11) ◽  
pp. 919
Author(s):  
Serap Coşansu ◽  
Özlem Kıymetli
Keyword(s):  
Nutritional Value ◽  
Vacuum Packaging ◽  
Heat Processing ◽  
Antioxidant Compounds ◽  
Cooking Method ◽  
Heat Stable ◽  
Preservation Method ◽  
Sous Vide ◽  
Major Nutrients

Sous vide is a cooking method in which food is heat processed after vacuum packaging in heat stable pouches. Meat, chicken, fish and vegetables can be cooked by this method; even meals containing these ingredients can be preserved by heat processing after precooking and vacuum packaging steps. Meanwhile sous vide cooking is a preservation method that the product is cooled rapidly after heat processing and can be stored for long periods. By this method, food can be cooked in vacuum packed without losing its flavour, taste and nutritional value. In this review, the effects of sous vide cooking on the major nutrients of vegetables such as antioxidant compounds and vitamins will be mentioned.

Homogenization Treatment to Optimize the Microstructures of the Al-3.5Cu-1.5Li Alloy and Analysis of Al3Zr Precipitates

2018 ◽  
Vol 921 ◽  
pp. 195-201 ◽  
Author(s):  
Jin Jun Xu ◽  
Mang Jiang
Keyword(s):  
Electron Microscopy ◽  
Scanning Electron Microscopy ◽  
Energy Dispersive Spectrometry ◽  
Single Step ◽  
Experimental Alloy ◽  
Composition Distribution ◽  
Double Step ◽  
Homogenization Treatment ◽  
Transmission Electron ◽  
Scanning Electron

The microstructure evolution and composition distribution of the cast Al-3.5Cu-1.5Li-0.11Zr alloy during single-step and double-step homogenization were studied with the help of the optical microscopy (OM), scanning electron microscopy (SEM), energy dispersive spectrometry (EDS) and transmission electron microscopy (TEM) methods. The results show that severe dendrite segregation exists in the experimental alloy. Six different homogenization treatments, conventional one-stage homogenization and double-stage homogenization are carried out, and the best homogenization treatment of the experimental alloys was achieved. Moreover, the precipitation of Al3Zr particles was significantly different after two kinds of homogenization in the experimental alloy. Compared with the single-stage homogenization, a finer particle size and distribution more diffuse of Al3Zr particles can be obtained in the double-stage homogenization treatment.

scholarly journals Validation of the Quality and Microbiological Risk of Meat Cooked with the Vacuum-pack Cooking Method (sous-vide)

2013 ◽  
Vol 14 (1) ◽  
pp. 19-28 ◽  
Author(s):  
Naomi ISHIWATARI ◽  
Mika FUKUOKA ◽  
Akihiro TAMEGO ◽  
Noboru SAKAI
Keyword(s):  
Cooking Method ◽  
Sous Vide

Effect of Double-Step Solution Treatment on Rejuvenation Heat Treated Microstructure of IN-738 Superalloy

2020 ◽  
Vol 856 ◽  
pp. 36-42
Author(s):  
Chuleeporn Paa-Rai
Keyword(s):  
Heat Treatment ◽  
Image Analysis ◽  
Electron Microscope ◽  
Solution Treatment ◽  
Single Step ◽  
Double Step ◽  
Heat Treated ◽  
Cast Superalloy ◽  
Scanning Electron

This work investigates the effect of rejuvenation heat treatment, with double-step solution treatment at the temperature from 1150 °C to 1200 °C, on the recovered microstructure of IN-738 cast superalloy. The superalloy has been long-term exposed as a turbine blade in a gas turbine prior to this study. After double solution treatment and aging at 845 °C for 12 h and 24 h, the recovered microstructures were examined by using a scanning electron microscope. Coarse γ΄ particles, that have presented in damaged microstructures, could not be observed in the samples after the rejuvenation heat treatment. In addition, the image analysis illustrates that the reprecipitated γ΄ particles in the samples with double-step solution treatments increase significantly in sizes during aging than that in the samples with the single-step solution treatment. Furthermore, the measurement of the samples hardness presents that the as-receive sample hardness is improved after rejuvenation heat treatment studied in this work.

Enteric Bacteriophages as Potential Fecal Indicators in Ground Beef and Poultry Meat

2002 ◽  
Vol 65 (1) ◽  
pp. 93-99 ◽  
Author(s):  
F.-C. HSU ◽  
Y.-S. CAROL SHIEH ◽  
M. D. SOBSEY
Keyword(s):  
Microbiological Quality ◽  
Ground Beef ◽  
Chicken Meat ◽  
Detection Sensitivity ◽  
Fecal Coliforms ◽  
Poultry Meat ◽  
Chicken Breast ◽  
Fecal Indicators ◽  
Somatic Coliphages ◽  
Critical Control Points

Recovery efficiencies of enteric bacteriophages (F+ RNA coliphages, somatic coliphages, and Salmonella phages) as alternative fecal indicators were determined from ground beef and chicken breast meat using amino acid eluants (glycine and threonine) and a complex eluant (3% beef extract). Levels of F+ RNA coliphages (MS2, GA, Qβ, FI, and SP), the somatic coliphage ΦX174, and three environmental isolates of Salmonella phages (isolated from raw sewage) were assayed using three respective hosts: Escherichia coli Famp, E. coli C, and Salmonella Typhimurium. When 8% polyethylene glycol and 0.1 M NaCl were used to precipitate bacteriophages eluted with five different eluants, the highest recoveries of the three phage groups were with 0.5 M threonine and 0.25 M glycine-threonine. The average recoveries of F+ RNA coliphages, somatic coliphages, and the Salmonella phages from ground beef and chicken meat were 100, 69, and 65%, respectively, with threonine (0.5 M, pH 9.0) as the eluate. Of eight market food samples tested, F+ RNA coliphages were detected in five (63%) and somatic coliphages were detected in seven (88%). The overall detection sensitivity of the method was 3 PFU/100 g of ground beef or chicken meat. Levels of bacteriophages and bacterial indicators on chicken carcass surfaces were determined at identified critical control points at a poultry plant. Through the processing steps of evisceration, washing, and chilling, the levels of F+ RNA coliphages and fecal coliforms were reduced by 1.6 and 1.9 log10 PFU or CFU/100 g, respectively. F+ RNA coliphages and perhaps other enteric bacteriophages may be effective candidate indicators for monitoring the microbiological quality of meat, poultry, and perhaps other foods during processing. The bacteriophage concentration method developed provides a simple, rapid, and practical tool for the evaluation of fecal contamination levels in ground beef and processed chicken meat.

Quality Aspects of Commercial Frozen Minced Fish Blocks

1979 ◽  
Vol 42 (1) ◽  
pp. 23-26 ◽  
Author(s):  
J. J. LICCIARDELLO ◽  
E. M. RAVESI ◽  
M. G. ALLSUP
Keyword(s):  
North Atlantic ◽  
Strong Correlation ◽  
Thiobarbituric Acid ◽  
Quality Attributes ◽  
Plate Count ◽  
Cooking Method ◽  
Quality Aspects ◽  
Objective Tests ◽  
Minced Fish ◽  
Aerobic Plate Count

Imported frozen minced Alaska pollock blocks were inferior in flavor and texture when compared to minced blocks prepared from certain species of North Atlantic fish. Organoleptic scores were strongly influenced by the cooking method, that is, baked versus fried. Quality attributes assessed by objective tests (thiobarbituric acid, trimethylamine, dimethylamine, aerobic plate count) generally did not show strong correlation with sensory scores.

scholarly journals Influence of cutting room temperature on the microbiological quality of chicken breast meat

2016 ◽  
Vol 68 (3) ◽  
pp. 814-820 ◽  
Author(s):  
A.P.R. Cintra ◽  
M.C.G. Andrade ◽  
M.M. Lazarini ◽  
D.C.S. Assis ◽  
G.R. Silva ◽  
...  
Keyword(s):  
Environmental Contamination ◽  
Room Temperature ◽  
Microbiological Quality ◽  
Chicken Breast ◽  
Breast Meat ◽  
Salmonella Spp ◽  
Staphylococcal Enterotoxins ◽  
Staphylococcus Spp ◽  
Chicken Breast Meat

ABSTRACT The temperature control in the processing room is one of the major factors associated with the production of safe food with a satisfactory microbiological quality. A total of 288 samples of skinless chicken breast meat were placed in a cutting room, subjected to four different temperatures (12ºC, 14ºC, 16ºC and 18ºC) and collected to evaluate the influence of the room temperature on the microbiological quality during the cutting and boning of chicken breasts. Aerobic mesophilic microorganisms were counted to evaluate the environmental contamination. In addition, coliforms at 35ºC and 45ºC and Staphylococcus spp. were counted, and an analysis for the presence of staphylococcal enterotoxins and Salmonella spp. was performed to determine the microbiological quality of the meat. The results showed an increase in environmental contamination (P=0.01) with an increase in room temperature. However, no significant differences (P˃0.05) were observed in the meat cuts regarding the counts of coliforms at 35ºC and 45ºC, the count of Staphylococcus spp. and the presence of Salmonella spp. Moreover, no staphylococcal enterotoxins were detected in the samples analyzed. Thus, despite increasing the environmental contamination, the increase in the cutting room temperature did not affect the microbiological quality of the final product.

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