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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Microbial and Chemical Food Safety » Research » Publications at this Location » Publication #412635
Research Project: Advanced Methods for Predictive Modeling of Bacterial Growth and Survival in Foods

Location: Microbial and Chemical Food Safety

Title: Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast

Author
item CHEN, YI-AN - National Taiwan University
item Sheen, Shiowshuh - Allen
item HSU, HSIN-YUN - National Taiwan University

Submitted to: LWT - Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 5/13/2024
Publication Date: 6/4/2024
Citation: Chen, Y., Sheen, S., Hsu, H. 2024. Combined effects of high pressure processing and sous-vide cooking on the tenderization of proteolytic enzyme-injected chicken breast. LWT - Food Science and Technology. 202:116213. https://doi.org/10.1016/j.lwt.2024.116213.
DOI: https://doi.org/10.1016/j.lwt.2024.116213

Interpretive Summary: Development of wholesome consumer meat products is important especially for the aging population. The combination effects of high pressure processing (HPP), sous-vide (SV) cooking and their processed sequence on papaya extract (PaExt) tenderized chicken breast were investigated. Meat color, texture, yield (weight loss) and microstructure of treated chicken breasts were evaluated. The new process may enhance the eating quality of muscle meats. Therefore, application of PaExt+HPP+SV to tender meat texture showed promising potential of meat product development for elderly consumers.

Technical Abstract: The combined effects of high pressure processing (HPP), sous-vide (SV) and their processed sequence on papaya extract (PaExt) tenderized chicken breast were investigated. Chicken breasts were injected with 0.05% PaExt then divided into HPP+SV or SV+HPP where the HPP conditions were 250 or 450 MPa for 10 min and meats were SV cooked at 61 degree C for 100 min. The cooking loss, pH value, meat color, texture, and microstructure of treated chicken breasts were determined. PaExt treated chicken breast with HPP+SV had the lowest values in all texture parameters and highest cooking loss among all treatments. Microstructural images further explained the tenderization of PaExt+HPP+SV treatments which caused severe degradation and denaturation on muscle fibers and connective tissues. Therefore, the application of PaExt+HPP+SV may lead to tender meat texture which is easier for the elderly to consume and also shows the potential of elderly care food development.