Effect of sous vide cooking parameters on physicochemical properties and free amino acids profile of chicken breast meat

• Main Authors: Nyam, Kar Lin, Goh, Kok Ming, Chan, Shu Qin, Tan, Chin Ping, Cheong, Ling Zhi
• Format: Article
• Language: English
• Published: Elsevier 2023
• Online Access: http://psasir.upm.edu.my/id/eprint/107532/1/Effect%20of%20sous%20vide%20cooking%20parameters%20on%20physicochemical%20properties%20and%20free%20amino%20acids%20profile%20of%20chicken%20breast%20meat.pdf; http://psasir.upm.edu.my/id/eprint/107532/; https://www.sciencedirect.com/science/article/pii/S0889157522006287?via%3Dihub
• Institution: Universiti Putra Malaysia

The combined effects of brining (0% and 3% NaCl) and sous vide treatment (45, 90 and 135 min at 60 or 70 ℃) to the physicochemical properties, textural, microbiological and free-amino acids (FAA) released were evaluated using chicken breast meat. Results showed that the sous vide method produced chi...