Applied Sciences, Vol. 13, Pages 3906: Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Applied Sciences, Vol. 13, Pages 3906: Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety

Applied Sciences doi: 10.3390/app13063906

Authors: Jolanta Kowalska Dorota Miarka Agata Marzec Agnieszka Ciurzyńska Monika Janowicz Sabina Galus Hanna Kowalska

The main research objective of the work was to demonstrate that the low-temperature sous-vide method allows obtaining a culinary product with selected physical, chemical, microbiological, and sensory properties that are more favorable compared to the corresponding features of the product obtained by conventional methods used in closed-type mass catering establishments, with the example of chicken breast. In addition, the aim was to demonstrate higher storage stability of culinary samples of chicken breast prepared by the sous-vide technique compared to samples prepared by conventional methods. The results confirm that the sous-vide method allows obtaining a product with the expected physical and chemical properties, comparable or even better with samples obtained by heat treatment methods, provided that high-quality raw materials and a high level of hygiene in the production process are used. Implementation of the innovative sous-vide method allows for extending the gastronomic offer of closed-type mass catering establishments with microbiologically safe dishes, desirable in sensory evaluation and stable during storage, which also allows for reducing the loss of prepared meals.