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Qualité sensorielle des produits à base de poulet et de pommes de terre préparés en utilisant les méthodes de cuisson-réfrigération ou sous vide.

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

Auteurs : CHURCH I. J., PARSONS A. L.

Type d'article : Article

Résumé

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.

Détails

  • Titre original : The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods.
  • Identifiant de la fiche : 2002-2022
  • Langues : Anglais
  • Source : Int. J. Food Sci. Technol. - vol. 35 - n. 2
  • Date d'édition : 2000
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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