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- Title
Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety.
- Authors
Kowalska, Jolanta; Miarka, Dorota; Marzec, Agata; Ciurzyńska, Agnieszka; Janowicz, Monika; Galus, Sabina; Kowalska, Hanna
- Abstract
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.
- Subjects
PRODUCT safety; PRODUCT quality; READY meals; HEAT treatment; PREPARED foods; MANUFACTURING processes
- Publication
Applied Sciences (2076-3417), 2023, Vol 13, Issue 6, p3906
- ISSN
2076-3417
- Publication type
Article
- DOI
10.3390/app13063906