Share

The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods.

Author(s) : CHURCH I. J., PARSONS A. L.

Type of article: Article

Summary

The study examined the effects of sous vide (i.e. vacuum packaging) upon the sensory characteristics of chicken breast and of sliced potatoes in cream both immediately after cooking and following subsequent chilling, chilled storage and reheating. Cooking was to a range of end point temperatures (70 °C for 2 minutes, 80 °C for 10 minutes, 80 °C for 30 minutes) and chilled storage was for 2.5 or 7 days at 5 °C. The products were evaluated by separate sensory panels. With both 80 °C heat treatments, sous vide significantly increased the flavour intensity of both products (P < 0.05) and the juiciness and moistness of the chicken and potato respectively (P < 0.05) compared to nonvacuum packed freshly cooked products.

Details

  • Original title: The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods.
  • Record ID : 2002-2022
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 2
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing