HSA | Soils and Sustainability
Effect of Cooking Time on Color, Texture, and Cooking Yield of Sous Vide Chicken Breast Meat
Academic Level at Time of Presentation
Junior
Major
Pre-Veterinary Medicine
List all Project Mentors & Advisor(s)
Thomas Powell, PhD
Presentation Format
Event
Abstract/Description
Sous vide, characterized by its precision, is a minimal thermal processing technique that has recently gained popularity. Because of the method’s consistency, pasteurization is able to occur at a much lower temperature. Previous studies show that sous vide cookery can help with texture and juiciness of a product, but also does not develop the product’s flavor in the same way as conventional cookery. Some studies show that flavor development in sous vide chicken can be enhanced by lengthening the time of cooking beyond that needed for pasteurization. This study examined the effect of extended cooking time on chicken breast meat texture, color, and cooking yield. Boneless, skinless chicken breasts were trimmed to a uniform 2.5 cm thickness and weighed. They were cooked using an ANOVA sous vide immersion heater at 60°C. Pasteurization time at 60°C was calculated from processing tables to be 90 minutes. Three sets of measurements were taken, the first at 90 minutes (pasteurization time), the second was held an additional 30 minutes (120 minutes total), and the final set was held for 60 minutes beyond pasteurization (150 minutes total). After heating, the samples were weighed and color values (CIE L*, a*, & b*) measured using a HunterLab colorimeter. Samples were refrigerated overnight, then evaluated for shear force using a Stable Microsystems Texture Analyzer. Cooking beyond pasteurization had no significant (P
Fall Scholars Week 2023 Event
Soils and Sustainability
Effect of Cooking Time on Color, Texture, and Cooking Yield of Sous Vide Chicken Breast Meat
Sous vide, characterized by its precision, is a minimal thermal processing technique that has recently gained popularity. Because of the method’s consistency, pasteurization is able to occur at a much lower temperature. Previous studies show that sous vide cookery can help with texture and juiciness of a product, but also does not develop the product’s flavor in the same way as conventional cookery. Some studies show that flavor development in sous vide chicken can be enhanced by lengthening the time of cooking beyond that needed for pasteurization. This study examined the effect of extended cooking time on chicken breast meat texture, color, and cooking yield. Boneless, skinless chicken breasts were trimmed to a uniform 2.5 cm thickness and weighed. They were cooked using an ANOVA sous vide immersion heater at 60°C. Pasteurization time at 60°C was calculated from processing tables to be 90 minutes. Three sets of measurements were taken, the first at 90 minutes (pasteurization time), the second was held an additional 30 minutes (120 minutes total), and the final set was held for 60 minutes beyond pasteurization (150 minutes total). After heating, the samples were weighed and color values (CIE L*, a*, & b*) measured using a HunterLab colorimeter. Samples were refrigerated overnight, then evaluated for shear force using a Stable Microsystems Texture Analyzer. Cooking beyond pasteurization had no significant (P