Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat

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...

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Bibliographic Details
Main Authors: Nyam, Kar Lin, Goh, Kok Ming, Chan, Shu Qin, Tan, Chin Ping, Cheong, Ling Zhi
Format: Article
Language:English
Published: Elsevier 2023
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

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