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| Effect of Different Temperature-Time Combinations on Lipid and Protein Oxidation of Sous-Vide Cooked Chicken Breast |
| LI Mengqi1, SUN Siyuan1, LIU Min1, CHEN Ruixia1, XIANG Yue1, XU Shiming2, SUN Chengfeng1,* |
| 1.College of Life Science, Yantai University, Yantai 264005, China; 2.Yantai Xiwang Food Co. Ltd., Yantai 264002, China |
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Abstract Chicken breasts were subjected to sous-vide cooking at different combinations of temperature (65–85 ℃) and time (2–14 h). The acid value (AV), thiobarbituric acid (TBA) value, conjugate diene hydroperoxide (CDHP) content and protein carbonyl content and sulfhydryl content were determined to assess the effect of temperature and time on the oxidative stability of lipids and proteins of sous-vide cooked chicken breast. It was found that both temperature and duration had a significant effect on lipid and protein oxidation (P < 0.05). At each temperature, the CDHP value increased with prolonged heating, and showed a dramatic increase in the samples cooked at 85 ℃ (from 0.51 to 2.51 mmol/kg). The TBA value of chicken breast showed an upward trend during the initial stage of cooking, and the TBA values of the samples heated at 65 and 75 ℃ increased significantly faster than that at 85 ℃. During 6 to 14 h of heating, there was a decrease in TBA value. The rate of increase in acid value was significantly faster with the increase in temperature (P < 0.05), and a sharp increase was observed upon heating at 75 or 85 ℃ compared with 65 ℃. At all tested temperatures, the content of protein sulfhydryl groups decreased with prolonged time while protein carbonyl content increased continuously, reaching a level 5 times higher than that of raw chicken after 14 h of heating. In summary, increased heating temperature and prolonged time both had a significant influence on lipid and protein oxidation in sous-vide cooked chicken breast (P < 0.05).
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2018, Vol. 32 
