Texture Profile of Chicken Breast Fillet Undergoing Sous-Vide Process

N. Suraphantapisit; P. Ingkasupart; P. Supaphon; S. Kerdpiboon

Texture Profile of Chicken Breast Fillet Undergoing Sous-Vide Process

In: 63rd International Congress of Meat Science and Technology

Authors:

N. Suraphantapisit

N. Suraphantapisit Faculty of Agro-Industry, King Mongkut’s Institute of TechnologyLadkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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P. Ingkasupart

P. Ingkasupart Faculty of Agro-Industry, King Mongkut’s Institute of TechnologyLadkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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P. Supaphon

P. Supaphon Faculty of Agro-Industry, King Mongkut’s Institute of TechnologyLadkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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, and

S. Kerdpiboon

S. Kerdpiboon Faculty of Agro-Industry, King Mongkut’s Institute of TechnologyLadkrabang, Bangkok 10520, Thailand; soraya.ke@kmitl.ac.th

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Type:: Chapter

Pages:: 352–353

DOI:: https://doi.org/10.3920/9789086868605_152

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Chicken breast is rich in protein and easy to be digested, hence it is applied to be material for children and elderly food creation, mostly being thermal cooking. Vacuum packing of the materials in pouches before cooking under controlled temperature and time and then cooled at low temperature of 2-4 °C for a short period is defined as sous-vide process. This technique has benefits compared to traditional cooking methods because materials retain high nutrients and present softening to materials. This research focused on analyzing texture profile of chicken breast fillet during sous-vide cooking at temperature of 60 °C for 0-8 h. Result was found that cooking time affected texture profile of chicken breast fillet. Longer cooking time resulted in decreasing hardness and chewiness of chicken breast fillet. Then water released from sample and increase hardness and chewiness. Sous-vide process is not just improved the texture of meat, but remain higher nutrients compared with traditional cooking methods.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Texture Profile of Chicken Breast Fillet Undergoing Sous-Vide Process

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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