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Brassica vegetables are characterized by high amounts of vitamins, minerals, polyphenols and glucosinolates, therefore showing health-promoting properties. Due to the fact that these vegetables undergo thermal treatment before consumption, the knowledge of the effect of processing is of high importance. Among various methods used, sous-vide (i.a. hydrothermal treatment of vacuum-packed products in strictly controlled temperature-time conditions) is becoming more popular. Thus, the aim of this review was to compare the results of research papers from the last two decades, concerning the effect of sous-vide and other processing methods on the microbiological safety as well as nutritional value of Brassica vegetables. 3 scientific databases (Scopus, ScienceDirect and PubMed) were searched, using the keywords "sous-vide"; "sous-vide" and "vegetables"; "sous-vide" and "Brassica". It was shown that sous-vide treatment was more beneficial than other methods, taking into account nutritional value. When choosing the appropriate method of processing, it must be taken into consideration that the modern consumer is aware of the nutritional value of foods and often chooses the more valuable product. The awareness of the consumer chossing nutritious and valourable foods and at the same time, the high quality of the raw material as well as microbiological safety of the final product should be considered. [ABSTRACT FROM AUTHOR]

The aim of this study is to evaluate the impact of sous-vide method on amaranth seeds amino acids and individual phenolics content. The sous-vide method was applied at different temperatures (75 °C, 80 °C and 85 °C) for different times (60 minutes, 120 minutes, 180 minutes and 240 minutes), at different solid/liquid ratios (1/4, 1/5, 1/6). Eight phenolic acids (rosmarinic acid, p-coumaric acid, chlorogenic acid, vanillic acid, caffeic acid, p-hydroxybenzoic acid, protocatechuic acid, and gallic acid) and four flavonoids (kaempferol, luteolin, myricetin, and quercetin) were studied. The extraction and identification of free amino acids were carried out using 15% trichloroacetic acid. Variance analysis of the amino acid content in the composition of sous-vide treated amaranth seeds highlighted five essential amino acids (valine, leucine, isoleucine, threonine, and phenylalanine), and the variance analysis of the composition of amaranth seeds treated with the sous-vide method revealed a high total content, particularly influenced by temperature. The Box-Behnken model was applied to study the combined effects of three parameters (temperature, time, and solid-to-liquid ratio) on the total amino acid and polyphenol content during sous-vide treatment. The models developed for total amino acids and polyphenols were statistically significant according to ANOVA, and the regression for both models was higher than 0.75.

ObjectiveTo explore the effect of sous-vide on the thermal inactivation rules of Listeria monocytogenes in different matrix， the thermal inactivation of Listeria monocytogenes in different substrates at different temperatures was studied.MethodsFive lyophiliZed L. monocytogenes strains were inoculated into saline， MH broth， vacuum packed lean pork and streaky pork. The survival rates were evaluated at 55， 60， and 63 ℃. The decimal reduction time （D-value） and temperature dependence （Z-value） were determined for each strain in each matrix.ResultsThe D value and Z value of Listeria monocytogenes in pork were higher than those in normal saline and MH broth， the difference was statistically significant （P

Camel meat was subjected to sous-vide and conventional oven cooking at different combinations of temperature (70, 80, 90, and 100 °C) and time (30, 60, 90, 120, 150, and 180 minutes). The influence on the mechanical properties (shear force, penetration force, and texture profile) were studied. In general, our results revealed significant differences (p ≤ 0.05) between the sous-vide and conventional oven cooking methods for most of the studied parameters. Increasing the sous-vide cooking temperature-time combination resulted in lower shear and penetration forces. Moreover, a clear decline in meat hardness, chewiness, and gumminess was observed. Sous-vide cooking depends on water for cooking, where the thermal conductivity coefficient is high and uniform. The textural changes during sous-vide cooking made the meat more homogenous and tender. Conversely, the conventional oven method depends on dry air heat where the thermal conductivity coefficient is low in comparison with sous-vide cooking. The elevation of the penetration force, hardness, chewiness, and gumminess along with the increasing temperature-time values combination was obvious for the conventional oven-cooked meat.

Meat preservation is necessary to prevent harmful changes caused by microbiological, chemical, and physical processes in order, among other things, to extend storage life. In this study, we investigated how the duration (4, 8, 12, and 24 h) and temperature (50 °C, 55 °C, 60 °C) of SV (sous-vide) treatment for horse meat influence the sensory properties and quality of m. longissimus thoracis specimens. The SV temperature and time of heat treatment demonstrated notable enhancements of most texture parameters. Increasing the duration of heat treatment from 4 h to 8, 12, and 24 h at all applied temperature values resulted in an improvement in the shear force, hardness, springiness, gumminess, and chewiness of horse meat (however, the differences were not statistically significant in every case). Increasing the duration of heat treatment from 4 to 24 h, but only at a temperature of 60 °C, improved the scent (intensity and desirability) and flavor desirability. Multiple regression analysis showed that many texture parameters could be effectively described by the cooking time and process temperature. The most accurate representation of the empirical data (R2 > 0.903) was attained for adhesiveness, springiness, gumminess, and chewiness, which exhibited the highest coefficients of determination. [ABSTRACT FROM AUTHOR]

The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV's adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Compliance with the technological process and production parameters is the key to obtaining a high-quality product. Given the rapid development of the food industry and the needs of consumers for products that have not been subjected to repeated technological processing, where their nutritional value is preserved as much as possible, there is a need to investigate meat products that can meet such requirements. The purpose of the study was to determine and establish the technological parameters of the production of chicken jerky. The study involved experimental research, organoleptic evaluation of finished products, determination of the amount of waste after dressing meat, physicochemical parameters of raw materials, semi-finished products, and finished products: moisture content, pH, fat content by the Soxhlet method and protein content by the Kjeldahl method. Four methods of production of chicken jerky were investigated, namely: marinating with convective drying with a change in temperature conditions during the drying process; marinating with subsequent cooking using sous-vide technology to a temperature in the thickness of meat not less than 72ºC and convective drying until ready; pre-salting of chicken meat with a ratio of raw materials to salt of 1/1, followed by marinating and convective drying with a change in temperature conditions during the drying process. The final moisture content of the finished jerky was determined to be between 20.8% and 37%, depending on the production method. The study calculated capital (2.33% ± 0.5%) and technical (12.53% ± 1.32%) waste from the preparation of raw materials for the production of jerky, and provided a method for calculating the gross weight of chicken fillet from the required net weight of meat raw materials. Waste after drying for each of the studied methods are shown, which ranged from 46.7%, to 65.03%, 68%, and 74.77%. The results of the study can be used by meat producers and restaurant establishments when planning and developing their own products, improving existing production technologies, and understanding trends in the production of meat delicacies on the Ukrainian market. [ABSTRACT FROM AUTHOR]

The nutritional quality of fish and shrimp cooked with sous-vide was investigated. Vacuum-packed fish and shrimp were cooked at 70 and 85°C for 15 and 25 minutes. Proximate, free amino acid, and B vitamin compositions were investigated. Higher moisture levels, lower cooking losses, and lower protein content were found in sous-vide cooked samples than conventionally cooked ones. In all cooking treatments of fish, losses in amino acids and vitamins were observed. Fluctuations in amino acid changes were observed in shrimps. All losses were lower in sous-vide cooked samples. In conclusion, sous-vide cooking maintains the nutritional value of fish and shrimp. [ABSTRACT FROM AUTHOR]

ABSTRACT: The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old “Polish oat geese” were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h.

With the increase in consumer health awareness, the development of good quality, high nutritional value of low-temperature ready-to-eat meat products has become a research hot spot in today’s meat industry. The present study aimed to investigate the effect of different cooking times (40, 60, 80, 100, 120, 140 min) at 75 ℃ on the quality profiles and in vitro digestibility of chicken breast. The results showed that the moisture content, L* and a* values decreased significantly (P

The aim of this study was to investigate the changes in the quality of fish (Argyrosomus regius) and shrimp (Penaeus japonicus) cooked with sous-vide. Vacuum-packed fish fillets and shrimps were cooked with the sous-vide method under different temperature-time conditions and stored at 3 °C. Lower volatile bases and trimethylamine were found with cooking sous-vide than in control samples (cooked in an oven). Microbiological analysis results showed that the sous-vide cooking method provides bacterial inhibition in fish and shrimp. The sensory properties of samples cooked with sous-vide were found to be better than those of the traditional method. Sous-vide cooking did not affect the L* value of fish but affected that of shrimp. Sous-vide cooking resulted in higher a* values and lower hardness, gumminess, and chewiness values. As a result, sous-vide cooking increased the shelf life of fish and shrimp, reduced cooking loss, preserved color and texture, and provided microbial safety. [ABSTRACT FROM AUTHOR]

ABSTRACT: Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1–3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700–1,600 cm−1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1–3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat.

Objective Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolonged cooking time at low temperatures can lead to unstable microbial and oxidative stabilities. Thus, we aimed to assess how varying sous-vide cooking temperatures and durations affect the physicochemical and microbial characteristics of duck breast meat, with the goal of identifying an optimal cooking condition. Methods Duck breast meat (Anas platyrhynchos) aged 42 days and with an average weight of 1,400±50 g, underwent cooking under various conditions (ranging from 50°C to 80°C) for either 60 or 180 min. Then, physicochemical, microbial, and microstructural properties of the cooked duck breast meat were assessed. Results Different cooking conditions affected the quality attributes of the meat. The cooking loss, lightness, yellowness, Hue angle, whiteness, and thiobarbituric acid reactive substance (TBARS) values of the duck breast meat increased with the increase in cooking temperature and time. In contrast, the redness and chroma values decreased with the increase in cooking temperature and time. Cooking of samples higher than 60°C increased the volatile basic nitrogen contents and TBARS. Microbial analysis revealed the presence of Escherichia coli and Coliform only in the samples cooked at 50°C and raw meat. Cooking at lower temperature and shorter time increased the tenderness of the meat. Microstructure analysis showed that the contraction of myofibrils and meat density increased upon increasing the cooking temperature and time. Conclusion Our data indicate that the optimal sous-vide method for duck breast meat was cooking at 60°C for 60 min. This temperature and time conditions showed good texture properties and microbial stability, and low level of TBARS of the duck breast meat.

The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV’s adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.

Sous-vide is a cooking technique which is considered safe for food preparation, however, the recommended temperatures and times for preparing seafood and fish may not be sufficient to ensure safety, and additionally, thermal stress may cause changes in virulence and resistance. The objective of the present investigation was to determine the reduction of Listeria monocytogenes isolated from fish after sous-vide preparation. For this purpose flow cytometry was used. The impact of stress during the preparation of the fish-based dish using the sous-vide technique on the virulence potential and resistance profile was determined geno- and phenotypically. The study was conducted at four different temperatures, that are typical for fish preparation (42, 52, 57 and 60 °C) showing that none of them could be effective against L. monocytogenes. In addition, the investigation of changes in the virulence, phenotypic antibiotic resistance and gene expression showed that the stress during the preparation of sous-vide decrease virulence potential of the L. monocytogenes strains. It was observed that the greatest changes in antibiotic resistance profile were noted for tetracycline and notable changes were also observed for some strains in the case of fosfomycin and ciprofloxacin. Therefore it is important not to consider the sous-vide method as ensuring the microbiological quality of products, especially those with high contamination levels, and choose products of the best quality for processing.

The sous-vide technique is most commonly used for meat preparation, offering superior nutritional retention, a delicate texture, and enhanced juiciness in the resulting dishes. The purpose of this study was to analyze the effect of time and temperature in sous-vide heat treatment on selected physicochemical properties of horsemeat. Samples of m. longissimus thoracis were heated to 55, 60, 65 °C for 4, 8, 12, and 24 h, and the impact of these heat treatment parameters on chemical composition, physicochemical properties, amount of heme pigments, and color parameters of the tested raw material was determined. Horsemeat subjected to sous-vide heat treatment at 55 °C for 4 h was characterized by a high proportion of red color and oxymyoglobin. Sous-vide treatment carried out at low temperatures and for a short period of time reduces the amount of weight loss and the increase in the TBARS index, allowing the preservation of the red color of the raw material studied. Prolonging the duration or increasing the temperature of sous-vide processing results in a deterioration of the mentioned parameters and also leads to significant changes in the chemical composition of horsemeat, including a significant reduction in the water content and increase in the amount of fat in horsemeat. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Food Quality / Archiv für Lebensmittelhygiene is the property of Presse Dienstleistungsges. mbH & Co. KG and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork. [ABSTRACT FROM AUTHOR]

If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage EO) in beef tenderloin of the musculus psoas major that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, L. monocytogenes and sage EO were mixed. Groups with L. monocytogenes alone and sage essential oil combined with L. monocytogenes and test groups without EO were established. The samples were vacuum-packed, inoculated with L. monocytogenes, and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of L. monocytogenes were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of L. monocytogenes, coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. Pseudomonas fragi and L. monocytogenes were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes. [ABSTRACT FROM AUTHOR]

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. For each vegetable, broccoli, green beans and beetroots, three times options of sous-vide treatment were individually applied. No effect of sous-vide cooking on dry matter content was found for tested vegetables, with the exception of dry mass loss of beetroots cooked for 180 min. The results of potassium, magnesium, calcium and phosphorus determination, confirmed that the sous-vide technique often allows for the retention of these minerals at a level not lower than in raw vegetables. For both broccoli and beetroots, it was observed that the longer the sous-vide processing time, the lower the color intensity, and in the case of each tested vegetable, the worse the consistency. Therefore, the study proves that this method of heat treatment reduces the loss of minerals and preserves the desired color of studied vegetables. [ABSTRACT FROM AUTHOR]

The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the corresponding features of the product obtained by conventional methods used in closed-type mass catering establishments, with the example of chicken breast. In addition, the aim was to demonstrate higher storage stability of culinary samples of chicken breast prepared by the sous-vide technique compared to samples prepared by conventional methods. The results confirm that the sous-vide method allows obtaining a product with the expected physical and chemical properties, comparable or even better with samples obtained by heat treatment methods, provided that high-quality raw materials and a high level of hygiene in the production process are used. Implementation of the innovative sous-vide method allows for extending the gastronomic offer of closed-type mass catering establishments with microbiologically safe dishes, desirable in sensory evaluation and stable during storage, which also allows for reducing the loss of prepared meals. [ABSTRACT FROM AUTHOR]

The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p <.05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg, 0.87 mg MDA/kg, and 4.72 ± 0.22 log cfu/g, respectively, for control. Samples sous-vide treated with herb maintained higher values for the sensory attributes and instrumental hardness throughout the storage period. [ABSTRACT FROM AUTHOR]

This study investigated the effects of sous vide cooking and traditional high-temperature cooking on the texture, microstructure, protein structure and digestive properties of home made beef tendon using transmission electron microscopy, in vitro digestion and peptidomics. The adverse effects of heating on the muscle fiber structure and protein conformation of beef tendon gradually expanded with increasing temperature. In general, the degree of muscle fiber contraction, protein denaturation, and protein aggregation increases with temperature and time, with a concomitant decrease in protease action. The extent of protein digestion, and the yield of small fragments such as amino acids also decreased with increasing heating temperature and time. However, the solubilization of collagen makes the beef collagen more digestible after heating at 80°C, which indirectly leads to higher digestibility at 80°C. The combined peptide release and bioactive peptide results showed that the beef tendon heated at 60°C for 8 h produced the most peptides after digestion, and also produced four specific bioactive peptides, which were advantageous in terms of the number of digested products and bioactivity. The higher proportion of antioxidant amino acids in the product also gave the tendon heated at 60°C for 8 h a greater potential antioxidant capacity. As a result, beef tendon heated at 60°C for 8 h is more favorable for human digestion. This work may provide guidance for home cooking and dietary health. • Sous-vide processing improves protein digestion of beef tendons. • 60°C favored digestion of structural proteins. • 80°C favored digestion of collagen and inhibition of dipeptidy l peptidase. • The sample heated at 60°C for 8 h had maximum number of bioactive peptides. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate the sous-vide cooking and ficin treatment effects on the tenderness of beef steak and optimize it for the elderly using response surface methodology (RSM). The M. semitendinosus (ST) from Chikso cattle was shaped into 5 × 5 × 2.54 cm pieces. Ficin solution was injected into the ST steak at 10% of the meat weight, and sous-vide cooked in a water bath at 65 °C for 6 or 12 h. As ficin concentration increased, L* - and a* -value, shear force, and hardness decreased, while soluble peptides increased (P < 0.05). As cooking time increased, cooking loss and collagen solubility of the steak increased (P < 0.05). An interaction effect between ficin and sous-vide cooking was found in L* - and a* -value, shear force, hardness, and soluble peptides (P < 0.05). A model to optimize the hardness for elderly people was established (R2 = 0.7991). Optimization conditions by RSM were 0.86 U/L with 8.87 h (23 N/cm3) for tooth intake (grade 1), 16.31 U/L with 13.24 h (3 N/cm3) for gums intake (grade 2), according to KS H 4897 and Universal Design Foods concept for the elderly. These optimized conditions enable the production of customized products tailored to the oral conditions of elderly people. [ABSTRACT FROM AUTHOR]

ABSTRACT: The effect of sous-vide (S-V), microwave cooking (M) and stewing (S) on the fatty acid profile and lipid indices of goose meat was investigated. The research material involved breast muscles (24 with skin and 24 without skin) cut from carcasses of 17-week-old females “Polish oat geese.” Gas chromatography was used to establish the fatty acid profile and lipid indices were calculated. The kind of heat treatment and the type of goose meat (muscles with- and without skin) affected the fatty acid profile and lipid indices. The sum of SFA was higher in S-V, M, and S samples for both kinds of meat than in raw ones. The cooked samples with skin had a lower percentage of Ʃ SFA than the skinless meat. S-V and M cooking (for meat with skin) caused an increase, while in the case of S heating (for both kinds of meat) there were no significant differences in Ʃ MUFA compared to raw samples. The S-V, M, and S meat with skin was characterized by a higher value of Ʃ MUFA than skinless ones. The Ʃ PUFA was lower in S-V and M than in raw meat, wherein this decline was higher for M ones (for both kinds of meat). The M meat with skin had the lowest and S without skin the highest share of Σ PUFA. Heat treatment caused an increase in Σ PUFA n-6/n-3 ratio, the lowest value was shown by the S-V muscles. Sous-vide cooking was more beneficial for consumers than the remaining methods in terms of Σ DFA/Σ OFA, Σ UFA/Σ SFA, NVI, health-promoting index (HPI), inflammatory biomarker indexes, and Σ SFA, Σ OFA, Σ UFA, Σ DFA values for meat with skin (but not all of these were significant). In turn, stewing of meat without skin was more favorable than S-V and microwave cooking in relation to indexes such as: Σ DFA/Σ OFA, Σ UFA/Σ SFA, Σ PUFA/Σ SFA, PI, UI, AI, TI, HPI.

This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale. Based on principal component analysis (PCA) results, the acceptability score was strongly correlated with inosine monophosphate (IMP) and acetoin, which seem to be the most crucial flavor enhancers for cooked tilapia. Among all samples, tilapia processed at 60 °C for 45 and 60 min, which contained significantly higher IMP and acetoin (p < 0.05) than others, had significantly higher flavor-liking and overall-liking scores, with a more than 7.5 meaning for high acceptability (p < 0.05), indicating the optimal SV conditions for tilapia fillet. Overall, the present finding indicated that the SV-cooking technique, at the optimal conditions, can improve the meat quality of cooked fish, in terms of flavor/taste characteristics, compared with traditional cooking (control). [ABSTRACT FROM AUTHOR]

With the new technological innovations in the food industry, consumer habits have been shifted from conventional processing towards minimal processing techniques which provide more nutritious food with improved sensory attributes. In recent years, among minimal processing techniques, sous-vide technology and high hydrostatic pressure effects on the quality and safety of meat products have had a growing attention among researchers. This paper aims to highlight the possibilities of a combination of both techniques hurdles which would act as innovative hurdle systems for meat preservation. Recently sous vide technology has had an increasing application for meat processing in the catering industry, restaurants, and households. This technique provides meat products with higher water-holding capacity, minimal impact on nutritional properties, and better sensory characteristics. Sous vide technology is an example of a hurdle system that includes vacuum packaging, mild heat treatment, and rapid chilling of meat. However, applying such mild heat treatment could possibly present a food safety risk especially regarding heat-resistant microorganisms. In this regard, high hydrostatic pressure processing depending on pressure and time has been shown to be an effective technology for the inactivation of pathogenic bacteria in meat products without altering their sensorial and nutritional properties. Pressure treatments at 400 - 600 MPa have been shown effective in significantly decreasing the pressure-resistant Gram-positive bacteria such as Listeria monocytogenes, and Staphylococcus aureus. However, it has been reported that very high-pressure treatments could potentially cause changes in the texture and color properties of the meat. This review could help in developing innovative hurdle systems using the combination of sous vide and high hydrostatic pressure as minimal processing technologies for the preservation of meat products. However, it is necessary to optimize the pressure and heating parameters and the order of the minimal processing techniques to achieve safe and high-quality meat products. [ABSTRACT FROM AUTHOR]

The impact of mild oven treatments (steaming or sous-vide) and boiling for 10 min, 25 min, or 40 min on health-promoting phytochemicals in orange and violet cauliflower (Brassica oleracea L. var. botrytis) was investigated. For this purpose, targeted ultra-high performance liquid chromatography–high-resolution mass spectrometry analysis of phenolics and glycosylates, combined with chemometrics, was employed. Regardless of cooking time, clear differentiation of cooked samples obtained using different procedures was achieved, thus demonstrating the distinct impact of cooking approaches on sample phytochemical profile (both, compound distribution and content). The main responsible components for the observed discrimination were derivatives of hydroxycinnamic acid and kaempferol, organic acids, indolic, and aromatic glucosinolates, with glucosativin that was found, for the first time, as a discriminant chemical descriptor in colored cauliflower submitted to steaming and sous-vide. The obtained findings also highlighted a strict relationship between the impact of the cooking technique used and the type of cauliflower. The boiling process significantly affected the phytochemicals in violet cauliflower whereas orange cauliflower boiled samples were grouped between raw and either steamed or sous-vide-cooked samples. Finally, the results confirm that the proposed methodology is capable of discriminating cauliflower samples based on their phytochemical profiles and identifying the cooking procedure able to preserve bioactive constituents. [ABSTRACT FROM AUTHOR]

It was aimed to investigate the effect of sous-vide cooking on texture and physicochemical properties of squid (Loligo vulgaris) muscle. Vacuum-packed squid samples were cooked with sous-vide cooking equipment at 60°C and 80°C for 30, 60, and 120 minutes. Physicochemical analyses (cooking loss, pH, color, and texture) of all samples were done. More cooking loss was detected in squid cooked at 80°C than at 60°C. The pH value increased with the increase in the cooking temperature. While the cooking temperature did not affect L* (lightness) value, it caused a decrease in a* (redness) value and an increase in b* (yellowness) value due to the temperature increase. The sous vide cooking method showed tenderization effect on tough textured squid meat. According to the texture analysis and sensory evaluation, better results were obtained with cooking for 60 minutes at 60°C compared to other temperatures and times. [ABSTRACT FROM AUTHOR]

Sous-vide (SV), as a mild processing technique, exhibits some potential for keeping the original flavor of oyster. The dynamic changes mechanism of flavor and taste in oyster during SV processing (0-30 min/75 °C) were investigated. SV processing for 10-15 min improved the umami of oysters, likely due to the increase in adenosine monophosphate and glutamate, while processing for 20-30 min resulted in a significant loss of "grassy" flavor. GC-MS and GC-IMS analysis showed that the loss of short-chain aldehydes, such as (E)-2-pentenal, (E)-2-hexenal and (E, E)-2,4-hexadienal may be related to the weakening of the "grassy" flavor, and the formation of 2,3-diethylpyrazine and octanal produced a "cooked" and "fatty" flavor. The analysis of lipidomics indicated that phosphatidylethanolamine, lysophosphatidylcholine and sphingomyelin, synthesized mainly through glycerophospholipid and sphingolipid metabolism, were key precursors for aldehyde formation. This study provides a theoretical basis for controlling the flavor quality of oyster during mild processing., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)

The aim of the study was to evaluate the effect of marinating (3 or 6 days) in kefir (KE), yogurt (YO) and buttermilk (BM) and sous-vide cooking (SV) at 60 or 80 °C on changes in the protein profile of pork in relation to its sensory quality. In the marinated raw meat, an increased share of some fractions of myofibrillar and cytoskeletal proteins and calpains were found. The greatest degradation of proteins, regardless of time, was caused by marinating in YO and KE and cooking SV at 80 °C. The lowest processing losses were in samples marinated in KE and YO and cooked SV at 60 °C, with marinating time having no significant effect. The odor, flavor, tenderness and juiciness of meat marinated in BM was better than in KE and YO. Meat marinated and cooked SV at 60 °C was rated better by the panelists. Changes in proteins significantly affect the formation of meat texture, tenderness and juiciness, which confirms the correlations. This is also reflected in the sensory evaluation. During the process of marinating and cooking meat, protein degradation should be taken into account, which can be a good tool for shaping the sensory quality of cooked pork.

In order to estimate the effects of high hydrostatic pressure treatment at 400 MPa for 0 min and 10 min (HHP-0, HHP-10) and high hydrostatic pressure in combination with sous-vide treatment (HHP-0+SV, HHP-10+SV) on the quality of largemouth bass stored at 4 °C for 30 days, the physicochemical changes were evaluated by microbiological determinations, pH, sensory evaluation and texture analysis, and the flavour changes were analysed by solid-phase microextraction–gas chromatography–mass spectrometry (SPME-GC-MS) and amino acid automatic analyser. The results show that HHP-0+SV and HHP-10+SV treatment effectively inhibited microbiological growth and attenuated physiochemical changes (pH, sensory evaluation, flesh and texture) of largemouth bass fillets. HHP+SV treatment prolonged the storage period of largemouth bass fillets for 24 days. The content of total free amino acids in control (CK) samples was high, but HHP+SV treatment caused the loss of free amino acid content. Especially when stored for 30 days, the total free amino acid content of HHP-0+SV and HHP-10+SV was only 14.67 mg/100 g and 18.98 mg/100 g, respectively. In addition, a total of 43 volatile compounds were detected and elucidated, among which hexanal, heptaldehyde, octanal and nonanal showed a decreasing tendency in HHP groups and an increasing trend in HHP+SV groups throughout the storage. [ABSTRACT FROM AUTHOR]

If food is contaminated with pathogens such as Listeria monocytogenes, improper cooking during sous-vide preparation can lead to foodborne illnesses. In this study, it was found that L. monocytogenes were inactivated with both heat and the essential oil of Salvia officinalis (sage EO) in beef tenderloin of the musculus psoas major that had undergone sous-vide processing. To determine whether the enhancement of the efficacy of heat treatment is prospective, L. monocytogenes and sage EO were mixed. Groups with L. monocytogenes alone and sage essential oil combined with L. monocytogenes and test groups without EO were established. The samples were vacuum-packed, inoculated with L. monocytogenes, and then cooked sous-vide for the predetermined duration at 50, 55, 60, or 65 °C. In both groups with sous-vide beef tenderloin, the total bacterial count, the coliforms bacterial count, and the amount of L. monocytogenes were assessed on days 0, 3, 6, 9, and 12. Over these days, the amounts of L. monocytogenes, coliform bacteria, and overall bacteria increased. The identification of bacterial strains in various days and categories was performed by MALDI-TOF mass spectrometry. The test group that was exposed to a temperature of 50 °C for 5 min had a higher overall bacterial count for each day that was assessed. Pseudomonas fragi and L. monocytogenes were the most isolated organisms from the test group and the treated group. To ensure the safety for the consumption of sous-vide beef tenderloin, it was found that the addition of natural antimicrobials could produce effective outcomes.

The effect of goose meat sous-vide (SV) cooking at 6 combinations of temperature (60°C, 80°C) and time (4, 6, 12h) on selected functional properties was investigated. The study conducted an assessment of cooking loss (CL), moisture content, pH, longitudinal (LS), and transverse (TS) shrinkage, shear force (SF), texture profile analysis (TPA), color parameters (L*, a*, b*, C, h°), ΔE and carried out sensory evaluation. A total of 168 breast muscles (BM with and without skin) from 17-wk-old "Polish oat geese" were utilized. The CL was affected by both cooking temperature and time. The CL for meat with skin was higher than for without ones, and it was lower for both kinds of meat cooked at 60°C than at 80°C for all cooking times. The LS was higher than the TS. The higher shrinkage was stated for meat cooked at 80°C. There was a reduction in moisture content and slightly increasing pH by increasing temperature and prolonging cooking time. For both kinds of meat, the highest moisture retention was stated at 60°C/4h, and the lowest in samples heated at 80°C/12h. The samples cooked at 60°C were characterized by a higher L* value than those at 80°C. The a* values were higher for samples cooked at 60°C than those at 80°C, whereas b* were higher for meat cooked at 80°C. The SF exhibited a trend of lower values at 60°C compared to samples cooked at 80°C and it increased with prolonged cooking time. The value of hardness, cohesiveness, springiness, gumminess, and chewiness for meat cooked at 60°C increased, and for samples cooked at 80°C decreased with increasing cooking time. It was no significant differences in sensory scores for overall palatability for both kinds of meat cooked at 60°C and 80°C. Goose meat cooked at different time and temperature combinations showed extremely desirable overall palatability. Taking into account all discussed parameters, the optimal combination seems to be 60°C/4h. [ABSTRACT FROM AUTHOR]

Vegetables are a natural source of bioactive compounds, however, their content is strongly affected by the preparation methods. The study aimed to find the balance between high health-promoting properties, resulting from well-retained minerals content, and sensory properties by testing different times of sous-vide cooking of vegetables at 85 °C. For each vegetable, broccoli, green beans and beetroots, three times options of sous-vide treatment were individually applied. No effect of sous-vide cooking on dry matter content was found for tested vegetables, with the exception of dry mass loss of beetroots cooked for 180 min. The results of potassium, magnesium, calcium and phosphorus determination, confirmed that the sous-vide technique often allows for the retention of these minerals at a level not lower than in raw vegetables. For both broccoli and beetroots, it was observed that the longer the sous-vide processing time, the lower the color intensity, and in the case of each tested vegetable, the worse the consistency. Therefore, the study proves that this method of heat treatment reduces the loss of minerals and preserves the desired color of studied vegetables.

The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the corresponding features of the product obtained by conventional methods used in closed-type mass catering establishments, with the example of chicken breast. In addition, the aim was to demonstrate higher storage stability of culinary samples of chicken breast prepared by the sous-vide technique compared to samples prepared by conventional methods. The results confirm that the sous-vide method allows obtaining a product with the expected physical and chemical properties, comparable or even better with samples obtained by heat treatment methods, provided that high-quality raw materials and a high level of hygiene in the production process are used. Implementation of the innovative sous-vide method allows for extending the gastronomic offer of closed-type mass catering establishments with microbiologically safe dishes, desirable in sensory evaluation and stable during storage, which also allows for reducing the loss of prepared meals.

The aim of the study was to evaluate the effect of two commercial oil marinades on marinated bovine semimembranosus muscles' (n = 12) fatty acid composition. Fatty acids were determined in unmarinated raw and sous-vide beef and marinated muscles with two different marinades. The application of marinating changed the fatty acid composition in sous-vide beef. The sum of saturated fatty acids (SFA) and n-6/n-3 ratio decreased. However, the sum of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), including n-6 and n-3, increased in marinated sous-vide beef, while a proportion of conjugated linoleic acid (CLA) and arachidonic acid (AA) decreased. The concentration (mg/100 g) of the sum of SFA and CLA in sous-vide beef was unaffected by marinating; however, the treatment significantly increased the sum of MUFA, PUFA, n-6 fatty and n-3 fatty acid concentrations. Using marinades containing canola oil and spices prior to the sous-vide treatment of beef was effective in improving its fatty acid composition. [ABSTRACT FROM AUTHOR]

The objective of the current study was to investigate how heating for long periods using sous-vide low-temperature cooking approach affects the physical and sensory qualities of meat. Cuts of beef and pork shank were thawed, seasoned with salt (1% wt), and vacuum-sealed; the meat was then cooked in an isothermal dryer under five temperature conditions (55, 60, 65, 70, and 75°C) and four time periods (1, 3, 5, and 7 days). Collagen denaturation ability to tenderize beef meat had its limits, with samples becoming harder between Day 5 and Day 7 when cooked at 55, 60, or 65°C. The softest values were found on Day 5 at 75°C for beef and on Day 3 at 75°C for pork. These findings evidence the importance of selecting temperature and time conditions that optimize the tenderization of meat based on the cut and animal of origin. [ABSTRACT FROM AUTHOR]

Texture and color are some of the most important qualitative features of meat and its products. They affect the acceptance among consumers, and they are very important parameters of the culinary and meat industry's usefulness of meat. However, cooked meat is usually not enough soft and juicy to satisfy consumers. Researches try to find methods to improve the texture of the meat products. One method is acidic marinating meat. But there are no reports on the use of fermented dairy products (FDP) for meat marinating. The acids contained in FDP can be improved tenderness, juiciness and color of meat products. Also, the use of lower heat treatment temperature for cooking meat positively affects its sensory properties and texture. The aim of the study was the impact of meat marinating in FDP (kefir, yoghurt and buttermilk) marinating time (3, 6, 9 and 12 days) and sous-vide (SV) cooking temperature (vacuum, 60 or 80 °C, 6 h), on texture and color parameters of pork steaks. Marinating the meat increased the tenderness (lowering the hardness and chewiness) of steaks. The best results were obtained by marinating steaks in buttermilk or yoghurt for 6 or 9 days and SV cooking at 60 °C for 6 h. There was no influence of the marinade type and SV cooking temperature on L* and b* color parameters. Redness increased with marinating time and cooking temperature. Kefir and buttermilk did not affect the a* value of SV cooked steaks; however, marinating in yoghurt reduced that value.

The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 – 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying.

The effect of different sous-vide cooking temperature-time combinations on beef steak's microbiological, physicochemical, and organoleptic parameters were analysed. The organoleptic quality of souse-vide beef steaks was excellent. The sous-vide cooking had a considerable impact on the physical and chemical parameters of the product. The amino acid composition of the sous-vide cooked meat was similar to the original fresh beef. Souse-vide meat cooking does not denature proteins as much as conventional cooking and frying. In some cases, the microbiological parameters exceeded the expected legislation limit. We recommend additional antimicrobial barriers, such as lower pH and antimicrobial extracts from ginger in a concentration of 0.5 - 1.5% of the weight of fresh meat, combined with garlic powder. The final product had an extended shelf life compared to control samples prepared by boiling and frying. [ABSTRACT FROM AUTHOR]

Sous vide is a low-temperature long-time technique performed under vacuum conditions. This technique is being followed for various food products such as fruits, vegetables, meat, seafood, etc. These foods contain different naturally present components having nutritional, functional and phytochemical properties that act as a good source of bioactive compounds. The bioactive compounds possess various therapeutic properties produced due to their diversified biological effects and that is why are essential for human health. Cooking alters the content and composition of the food components by reducing these through thermal degradation or augmenting their concentration with respect to raw material. Sous vide technique is considered as the best method for prevention and preservation of these compounds after the product has been cooked. The main aim of this review article is to delineate the effect of sous vide processing on the quality and safety of various food products. This writeup mainly reflects various processing methods employed by the researcher for cooking of foods such as meat, seafood, vegetables, etc. Additionally, some of the nutritional and microbial attributes associated with this type of cooking are also highlighted in comparison to other traditional cooking methods. Sous vide cooking is generally employed below 70 °C for meat and seafood products whereas for vegetables the temperature ranges from 85 to 100 °C. During sous vide cooking, the cell structure of meat and seafood products remains quite intact due to minimum protein-protein interaction and gelation. Further, higher water-holding capacity provides tenderness and juiciness to the products. In vegetables this method encourages the bioaccessibility and bioavailability of vitamins, minerals, phytochemicals, etc. Therefore, its utilization has been increasing tremendously especially in commercial kitchens. • Sous vide is a vacuum based low temperature long time cooking method • Meat and sea products are operated at below 70 °C while vegetables above 85 °C • Sous vide cooked meat products have intact cell structure and are more tender, juicy • Encouraged bioaccessibility and bioavailability of phytochemicals in vegetables [ABSTRACT FROM AUTHOR]

This study investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermocontrolled conditions in a water bath at 6 combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). Sous-vide cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P

The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65°C. The samples were examined for color, scanning electron microscope photographs, sarcomere length, fiber cross-sectional area, cooking yield, shear force, sensory evaluation, and aromatic profile. The results showed that CIE a*, CIE b*, and chroma increased with increasing sous-vide cooking temperature. However, the cooking yield significantly decreased with increasing sous-vide cooking temperature, and the shear forces of the 60°C and 65°C samples showed no significant differences. For sensory evaluation, the 60°C sample showed the highest scores for flavor, texture, and off-flavor. Furthermore, the 60°C sample showed the significantly lowest value of octadienone (aroma characteristics of metallic) intensity (p<0.05). Therefore, sous-vide cooking of triceps brachii of black goats at 60°C is effective in reducing off-flavor and improving tenderness., Competing Interests: The authors declare no potential conflicts of interest., (© Korean Society for Food Science of Animal Resources.)

Thermal processing is an inevitable part of the processing and preparation of meat and meat products for human consumption. However, thermal processing techniques, both commercial and domestic, induce modifications in muscle proteins which can have implications for their digestibility. The nutritive value of muscle proteins is closely related to their digestibility in the gastrointestinal tract and is determined by the end products that it presents in the assimilable form (amino acids and small peptides) for the absorption. The present review examines how different thermal processing techniques, such as sous‐vide, microwave, stewing, roasting, boiling, frying, grilling, and steam cooking, affect the digestibility of muscle proteins in the gastrointestinal tract. By altering the functional and structural properties of muscle proteins, thermal processing has the potential to influence the digestibility negatively or positively, depending on the processing conditions. Thermal processes such as sous‐vide can induce favourable changes, such as partial unfolding or exposure of cleavage sites, in muscle proteins and improve their digestibility whereas processes such as stewing and roasting can induce unfavourable changes, such as protein aggregation, severe oxidation, cross linking or increased disulfide (S‐S) content and decrease the susceptibility of proteins during gastrointestinal digestion. The review examines how the underlying mechanisms of different processing conditions can be translated into higher or lower protein digestibility in detail. This review expands the current understanding of muscle protein digestion and generates knowledge that will be indispensable for optimizing the digestibility of thermally processed muscle foods for maximum nutritional benefits and optimal meal planning. [ABSTRACT FROM AUTHOR]

This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapia fillet (Oreochromis niloticus) cooked by various sous-vide (SV) conditions (50–60 ℃, 30–60 min), with fish cooked with boiling water used as control. Higher temperatures and longer processing times of SV cooking led to greater protein and lipid oxidation as indicated by the increase in total sulfhydryl (-SH), carbonyl, free fatty acid (FFA) contents as well as peroxide values (PV) and thiobarbituric acid reactive substance (TBARS) values. The differences in flavor/taste components including adenosine triphosphate (ATP)-related compounds, free amino acids (FAAs) and volatiles were also obtained, which directly affect sensory acceptability as evaluated by using the hedonic scale. Based on principal component analysis (PCA) results, the acceptability score was strongly correlated with inosine monophosphate (IMP) and acetoin, which seem to be the most crucial flavor enhancers for cooked tilapia. Among all samples, tilapia processed at 60 °C for 45 and 60 min, which contained significantly higher IMP and acetoin (p < 0.05) than others, had significantly higher flavor-liking and overall-liking scores, with a more than 7.5 meaning for high acceptability (p < 0.05), indicating the optimal SV conditions for tilapia fillet. Overall, the present finding indicated that the SV-cooking technique, at the optimal conditions, can improve the meat quality of cooked fish, in terms of flavor/taste characteristics, compared with traditional cooking (control).

ABSTRACT: The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there was greater cooking loss, Warner-Bratzler shear force, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180°C for reached core temperature to 71°C compared to the fillets cooked by SV treatment at 60°C for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.

Korat chicken (KC) is a slow-growing crossbreed renowned for its excellent growth and firm texture. This study investigated the effect of various sous-vide (SV) conditions (60 and 70°C, 1–3 h) on their texture, protein structure and degradation, as well as consumer acceptability, with the traditional boiling served as control. Texture showed significant improvement under all SV conditions compared to the control, as demonstrated by increased water holding capacity (WHC), cooking loss, and decreased shear force, hardness, and chewiness (P < 0.05). These changes corresponded to the higher sensory scores (P < 0.05). Among the SV samples, increased temperatures and longer cooking times led to higher degradation of myofibrils and connective tissue, as evidenced by a decrease in water-, salt-soluble proteins, and soluble collagen (P < 0.05). These findings aligned with the scanning electron microscopy (SEM) results, which showed a looser muscle structure in the meat under more intense cooking conditions. Based on synchrotron radiation-based Fourier transform infrared (SR-FTIR) results, a gradual increase in antiparallel forms within the amide I bands (1,700–1,600 cm−1) of the total spectra with higher temperature and longer cooking times was observed (P < 0.05), while the fluctuations were observed in the changes of α-helix, β-sheet, and β-turn structures. This suggested that the antiparallel structure represented a looser configuration developing during intense SV cooking. Combined with the principal component analysis (PCA) results, the findings indicated that the suitable SV condition for KC breast meat was 70°C for varying durations (1–3 h), as it showed the strongest correlation with sensory scores, particularly in terms of tenderness. In summary, these findings provided a better understanding of molecular changes and discovered SV conditions to enhance the texture quality of the KC meat. [ABSTRACT FROM AUTHOR]