Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety
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...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/6/3906 |
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| author | Jolanta Kowalska Dorota Miarka Agata Marzec Agnieszka Ciurzyńska Monika Janowicz Sabina Galus Hanna Kowalska |
| author_facet | Jolanta Kowalska Dorota Miarka Agata Marzec Agnieszka Ciurzyńska Monika Janowicz Sabina Galus Hanna Kowalska |
| author_sort | Jolanta Kowalska |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T06:57:23Z |
| format | Article |
| id | doaj.art-511208f11e3e4e609e9fb5d138f76948 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T06:57:23Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-511208f11e3e4e609e9fb5d138f769482023-11-17T09:28:37ZengMDPI AGApplied Sciences2076-34172023-03-01136390610.3390/app13063906Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and SafetyJolanta Kowalska0Dorota Miarka1Agata Marzec2Agnieszka Ciurzyńska3Monika Janowicz4Sabina Galus5Hanna Kowalska6Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandDepartment of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, PolandThe 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.https://www.mdpi.com/2076-3417/13/6/3906raw meatheat treatmentsous-videquality of culinary samplesstorage |
| spellingShingle | Jolanta Kowalska Dorota Miarka Agata Marzec Agnieszka Ciurzyńska Monika Janowicz Sabina Galus Hanna Kowalska Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety Applied Sciences raw meat heat treatment sous-vide quality of culinary samples storage |
| title | Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety |
| title_full | Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety |
| title_fullStr | Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety |
| title_full_unstemmed | Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety |
| title_short | Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety |
| title_sort | sous vide as an innovative and alternative method of culinary treatment of chicken breast in terms of product quality and safety |
| topic | raw meat heat treatment sous-vide quality of culinary samples storage |
| url | https://www.mdpi.com/2076-3417/13/6/3906 |
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