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Volume 11
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10.3390/app11073189
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Article

Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

by
Hossein Haghighi
1,*,†,
Anna Maria Belmonte
1,†,
Francesca Masino
1,2,
Giovanna Minelli
1,2,
Domenico Pietro Lo Fiego
1,2 and
Andrea Pulvirenti
1,2
1
Department of Life Sciences, University of Modena and Reggio Emilia, 42122 Reggio Emilia, Italy
2
Interdepartmental Research Centre BIOGEST-SITEIA, University of Modena and Reggio Emilia, 42124 Reggio Emilia, Italy
*
Author to whom correspondence should be addressed.
†
Share first authorship.
Appl. Sci. 2021, 11(7), 3189; https://doi.org/10.3390/app11073189
Submission received: 25 February 2021 / Revised: 25 March 2021 / Accepted: 30 March 2021 / Published: 2 April 2021
(This article belongs to the Special Issue Advances in Food, Bioproducts and Natural Byproducts for a Sustainable Future: From Conventional to Innovative Processes)
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Abstract

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets cooked at twelve different combinations of temperature (60, 70, and 80 °C) and time (60, 90, 120, and 150 min). The results showed that cooking temperature played a major role in the moisture content, cooking loss, pH, a* color value, shear force, and thiobarbituric acid reactive substances (TBARS). Increasing cooking temperature caused an increase in cooking loss, lipid oxidation, TBARS, and pH, while moisture content was reduced (p < 0.05). Cooking time played a minor role and only moisture content, cooking loss, and a* color value were affected by this parameter (p < 0.05). Total mesophilic aerobic bacteria, Psychrotrophic bacteria, and Enterobacteriaceae were not detected during 21 days of storage at 4 °C. Cooking at 60 °C for 60 min showed the optimum combination of temperature and time for sous vide cooked chicken breast fillets. The result of this study could be interesting for catering, restaurants, ready-to-eat industries, and homes to select the optimum combination of temperature and time for improving the eating quality characteristics and ensuring microbiological safety.
Keywords: chicken breast fillets; color; cooking loss; cooking temperature; cooking time; microbiological safety; shear force; sous vide cooking; TBARS chicken breast fillets; color; cooking loss; cooking temperature; cooking time; microbiological safety; shear force; sous vide cooking; TBARS
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MDPI and ACS Style

Haghighi, H.; Belmonte, A.M.; Masino, F.; Minelli, G.; Lo Fiego, D.P.; Pulvirenti, A. Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. Appl. Sci. 2021, 11, 3189. https://doi.org/10.3390/app11073189

AMA Style

Haghighi H, Belmonte AM, Masino F, Minelli G, Lo Fiego DP, Pulvirenti A. Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. Applied Sciences. 2021; 11(7):3189. https://doi.org/10.3390/app11073189

Chicago/Turabian Style

Haghighi, Hossein, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego, and Andrea Pulvirenti. 2021. "Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets" Applied Sciences 11, no. 7: 3189. https://doi.org/10.3390/app11073189

APA Style

Haghighi, H., Belmonte, A. M., Masino, F., Minelli, G., Lo Fiego, D. P., & Pulvirenti, A. (2021). Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets. Applied Sciences, 11(7), 3189. https://doi.org/10.3390/app11073189

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