Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat
The combined effects of brining (0% and 3% NaCl) and sous vide treatment (45, 90 and 135 min at 60 or 70 ℃) to the physicochemical properties, textural, microbiological and free-amino acids (FAA) released were evaluated using chicken breast meat. Results showed that the sous vide method produced chi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023
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| Online Access: | http://psasir.upm.edu.my/id/eprint/107532/ http://psasir.upm.edu.my/id/eprint/107532/1/Effect%20of%20sous%20vide%20cooking%20parameters%20on%20physicochemical%20properties%20and%20free%20amino%20acids%20profile%20of%20chicken%20breast%20meat.pdf |
| _version_ | 1848864921678249984 |
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| author | Nyam, Kar Lin Goh, Kok Ming Chan, Shu Qin Tan, Chin Ping Cheong, Ling Zhi |
| author_facet | Nyam, Kar Lin Goh, Kok Ming Chan, Shu Qin Tan, Chin Ping Cheong, Ling Zhi |
| author_sort | Nyam, Kar Lin |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The combined effects of brining (0% and 3% NaCl) and sous vide treatment (45, 90 and 135 min at 60 or 70 ℃) to the physicochemical properties, textural, microbiological and free-amino acids (FAA) released were evaluated using chicken breast meat. Results showed that the sous vide method produced chicken breast meat with a soft texture without affecting the pH, water activities, cooking loss, moisture content, and colour attributes. Brine treatment was effective to reduce microbial load. Brine treatment also effective to reduce the FAA loss from chicken breast meat samples during sous vide cooking. Total FAA loss from the brined sample was generally half (16.70–36.80 mg/100 g) of the non-brined samples. The glutamic acid loss was lower at 2.57 mg/100 g after brining. Overall, brine treatment combined with sous vide prevents FAA loss in chicken breast meat while maintain or improve the qualities. |
| first_indexed | 2025-11-15T13:56:30Z |
| format | Article |
| id | upm-107532 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T13:56:30Z |
| publishDate | 2023 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1075322024-10-17T07:24:37Z http://psasir.upm.edu.my/id/eprint/107532/ Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat Nyam, Kar Lin Goh, Kok Ming Chan, Shu Qin Tan, Chin Ping Cheong, Ling Zhi The combined effects of brining (0% and 3% NaCl) and sous vide treatment (45, 90 and 135 min at 60 or 70 ℃) to the physicochemical properties, textural, microbiological and free-amino acids (FAA) released were evaluated using chicken breast meat. Results showed that the sous vide method produced chicken breast meat with a soft texture without affecting the pH, water activities, cooking loss, moisture content, and colour attributes. Brine treatment was effective to reduce microbial load. Brine treatment also effective to reduce the FAA loss from chicken breast meat samples during sous vide cooking. Total FAA loss from the brined sample was generally half (16.70–36.80 mg/100 g) of the non-brined samples. The glutamic acid loss was lower at 2.57 mg/100 g after brining. Overall, brine treatment combined with sous vide prevents FAA loss in chicken breast meat while maintain or improve the qualities. Elsevier 2023-01 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/107532/1/Effect%20of%20sous%20vide%20cooking%20parameters%20on%20physicochemical%20properties%20and%20free%20amino%20acids%20profile%20of%20chicken%20breast%20meat.pdf Nyam, Kar Lin and Goh, Kok Ming and Chan, Shu Qin and Tan, Chin Ping and Cheong, Ling Zhi (2023) Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat. Journal of Food Composition and Analysis, 115. art. no. 105010. pp. 1-7. ISSN 0889-1575; ESSN: 1096-0481 https://www.sciencedirect.com/science/article/pii/S0889157522006287?via%3Dihub 10.1016/j.jfca.2022.105010 |
| spellingShingle | Nyam, Kar Lin Goh, Kok Ming Chan, Shu Qin Tan, Chin Ping Cheong, Ling Zhi Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| title | Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| title_full | Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| title_fullStr | Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| title_full_unstemmed | Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| title_short | Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| title_sort | effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat |
| url | http://psasir.upm.edu.my/id/eprint/107532/ http://psasir.upm.edu.my/id/eprint/107532/ http://psasir.upm.edu.my/id/eprint/107532/ http://psasir.upm.edu.my/id/eprint/107532/1/Effect%20of%20sous%20vide%20cooking%20parameters%20on%20physicochemical%20properties%20and%20free%20amino%20acids%20profile%20of%20chicken%20breast%20meat.pdf |