Optimization of sous-vide processing conditions, and its application for chicken with muscular abnormality

다국어 초록 (Multilingual Abstract)

The consumption per capita of poultry meat have been increasing rapidly, driven by growing consumer interest in a healthier diet. Accordingly, various efforts have been made in the field of poultry and food industries; but various problems remain to be studied. For these reasons, this thesis was conducted to improve the quality characteristics of white striped chicken breasts, one of the problems in the poultry industry, and overcome the disadvantages of sous-vide (SV) cooked breast using optimized SV processing conditions to enhance the consumer acceptability and utilization of chicken breast.
Firstly, to obtain optimized SV processing conditions, I investigated the combined effects of cooking temperature and time on the meat and eating quality characteristics of the sous-vide chicken breast. For the control group, chicken breast samples were cooked in a convection oven until the internal temperature reached 71°C. Each sample for sous-vide cooking was vacuum packaged and then cooked under continuous thermo-controlled conditions in a water bath at six combinations of cooking temperature (60 and 70°C) and time (1, 2, and 3 h). SV cooked chicken meat at 60°C for 1 h (SV60-1h) showed lower cooking loss (6.58 vs. 26.5%, P < 0.05), Warner–Bratzler shear force (WBS; 21.7 vs. 29.1 N, P < 0.05), and hardness (9.40 vs. 17.3 N, P < 0.05) compared to meat cooked by conventional oven. Like the objective tenderness parameters, cooked chicken meat from the SV60 treatments for all cooking times showed higher scores in all the tenderness attributes compared to the control group (P < 0.05). However, a higher flavor intensity was observed in the SV70-3h and control groups than in the SV60 treatments (P < 0.05). Due to a lesser developed flavor in chicken meat from the SV60-1h treatment, the SV60-2h and 3h treatments were assigned a higher acceptability rating for overall impression (P < 0.05). Therefore, cooking temperature and time of sous-vide significantly influenced the physicochemical and palatability characteristics of chicken breast. In this study, the optimum conditions for the sous-vide chicken breast are to continuously cook at 60°C for 2 to 3 h in order to improve sensory quality characteristics without reducing the water holding capacity.
Secondly, to improve the palatability and utilization of chicken breast with muscular abnormality, I compared the histochemical and meat quality characteristics between the normal and WS pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and SV cooking methods on objective texture parameters and sensory quality characteristics of the normal and WS chicken breast meats. Results showed that the WS condition broilers had higher body and breast weights (P < 0.001), and a greater area of muscle fiber than the normal broilers (P < 0.001). The WS fresh fillets exhibited a lower preference of visual appearance compared to the normal fillets (P < 0.05), although no differences were detected in the characteristics of meat quality between the groups (P > 0.05). After cooking, there were greater cooking loss, WBS, and texture parameter analysis-hardness values for breast fillets cooked by OV treatment at 180℃ for reached core temperature to 71℃ compared to the fillets cooked by SV treatment at 60℃ for 2 h (P < 0.05), whereas the normal and WS groups were exhibited similar values within each cooking methods (P > 0.05). Regarding sensory quality characteristics, WS breast fillets cooked by SV (SV+WS) were rated as tenderer and juicier, and given a higher overall acceptability score compared to normal and WS fillets cooked by OV (P < 0.05). However, owing to a lesser developed flavor in SV+WS fillets, the panelists assigned a lower overall acceptability rating in these fillets compared to SV+Normal fillets (P < 0.05). Overall, the SV cooking can be an effective method for improving the sensory quality characteristics of WS and normal chicken breast.
Generally, SV cooked chicken breasts exhibited a less developed brown color and flavor compared to cooked breasts with commercial cooking, and these results were associated with lack of the Maillard reaction development due to the lower cooking temperature. Therefore, in the third chapter, I investigated the influence of medical plant extracts, including Astragalus membranaceus (AM), Adenophora triphylla (AT), and Ulmus pumila (UP), on the quality traits, palatability, and storage stability to overcome drawbacks of SV cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60℃ for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (P < 0.05). The control and UP groups displayed a similar overall visual acceptability (P > 0.05), although the UP group had lower color acceptability (P < 0.01). The UP group also had higher flavor and lower off-flavor intensities compared to the control group (P < 0.05), although similar scores were observed in tenderness attributes and juiciness among the groups (P > 0.05). Owing to these results regarding overall sensory acceptability, samples from the UP group were more preferred by the trained panelists compared to samples from the control group (P < 0.001). On d 14 of cold storage, all the groups with herbal medicinal extracts exhibited a lower concentration of thiobarbituric acid-reactive substances than the control group (P < 0.05), and the AT and UP groups showed lower values compared to the AM group due to their higher flavonoid contents (P < 0.001). Therefore, meat marination with herbal plant extracts before SV cooking can be effective for enhancing the overall quality of SV cooked chicken breast.

목차 (Table of Contents)

• ABSTRACT ⅰ
• CONTENTS ⅵ
• LIST OF TABLES ⅸ
• LIST OF FIGURES ⅹ
• LIST OF ABBREVIATIONS ⅺ
• LIST OF PEER-REVIEWED ARTICELS ⅻ
• INTRODUCTION 1
• CHAPTER Ⅰ. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat 4
• 1-1. INTRODUCTION 5
• 1-2. MATERIALS AND METHODS 7
• 1.2.1. Muscle samples and treatments 7
• 1.2.2. Quality measurements of cooked chicken breast 8
• 1.2.3. Cooking loss and objective texture parameters 9
• 1.2.4. Sensory quality evaluation 9
• 1.2.5. Statistical analysis 12
• 1-3. RESULTS 12
• 1.3.1. Quality characteristics of sous-vide chicken breast 12
• 1.3.2. Cooking loss and objective texture properties sous-vide chicken breast 15
• 1.3.3. Sensory quality characteristics of sous-vide chicken breast 18
• 1-4. DISCUSSION 21
• 1-5. CONCLUSION 24
• CHAPTER Ⅱ. Muscle fiber and fresh meat characteristics of white-striping
• chicken breasts, and its effects on palatability of sous-vide cooked meat 25
• 2-1. INTRODUCTION 26
• 2-2. MATERIALS AND METHODS 30
• 2.2.1. Muscle samples and treatments 30
• 2.2.2. Histochemical analysis 32
• 2.2.3. Meat quality and visual attributes of fresh meat 33
• 2.2.4. Cooking loss and objective texture parameters 34
• 2.2.5. Sensory evaluation of cooked meat 34
• 2.2.6. Statistical analysis 35
• 2-3. RESULTS 36
• 2.3.1. Carcass traits and muscle fiber characteristics 36
• 2.3.2. Meat quality and visual attributes of fresh meat 39
• 2.3.3. Cooking loss and textural parameters of cooked meat 41
• 2.3.4. Sensory quality characteristics of cooked meat 43
• 2-4. DISCUSSION 45
• 2-5. CONCLUSION 50
• CHAPTER Ⅲ. Effect of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on quality characteristics and storage stability of sous-vide cooked chicken breasts 51
• 3-1. INTRODUCTION 52
• 3-2. MATERIALS AND METHODS 54
• 3.2.1. Sample preparation and treatments 54
• 3.2.2. Quality measurements 55
• 3.2.3. Visual attributes and eating quality characteristics 56
• 3.2.4. Total polyphenol and flavonoid contents 57
• 3.2.5. Storage stability 57
• 3.2.6. Statistical analysis 58
• 3-3. RESULTS 59
• 3.3.1. Effect of herbal medicinal extracts on quality and palatability traits 59
• 3.3.2. Effect of herbal medicinal extracts on polyphenol, flavonoid, and TBARS contents 65
• 3-4. DISCUSSION 68
• 3-5. CONCLUSION 71
• REFERENCE 72
• ABSTRACT IN KOREAN 85

참고문헌 (Reference)

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