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< SOUS VIDE > PREPARATION AND CHILLED STORAGE OF CHICKEN BALLOTINE.

Author(s) : SCHAFHEITLE J. M., LIGHT N. D.

Type of article: Article

Summary

THIS PRODUCT IS REPRESENTATIVE OF THE SOUS-VIDE METHOD AND WAS INVESTIGATED USING STANDARD CATERING CONDITIONS FOLLOWED BY CHILLING, SAMPLING, MICROBIOLOGICAL TESTING AND SENSORY ANALYSIS. RESULTS SHOWED UNEVEN COOKING, 2 TO 9 MINUTES BEING REQUIRED FOR THE PRODUCT TO REACH 358 K (85 DEG C). THIS VARIATION IN COOKING TIME COULD LEAD TO THE SURVIVAL OF PSYCHROPHILES WHICH MIGHT GROW AT CHILL TEMPERATURES, OTHERWISE LITTLE MICROBIOLOGICAL GROWTH OCCURRED DURING THE 21 DAY STORAGE PERIOD. ICE WATER CHILLING WAS MORE EFFECTIVE THANAIR BLAST, AND WHILST TRIANGLE TESTING INDICATED A SIGNIFICANT DIFFERENCE BETWEEN CONTROL AND TEST SAMPLES, SENSORY DESCRIPTION SHOWED LITTLE DIFFERENCE UP TO 21 DAYS STORAGE. G.R.S.

Details

  • Original title: < SOUS VIDE > PREPARATION AND CHILLED STORAGE OF CHICKEN BALLOTINE.
  • Record ID : 1990-0191
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 24 - n. 2
  • Publication date: 1989/04
  • Document available for consultation in the library of the IIR headquarters only.

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