The aim of this study was to evaluate the effect of the temperature and time of sous vide cooking on the quality of chicken breast fillets. Meat was thermally processed at six different combinations of temperature and time: 55℃ (260 min and 320 min), 58℃ (140 and 200 min) and 61℃ (90 and 150 min). Thermally processed chicken breasts were analysed for cooking loss, proximate composition, colour parameters, pH, texture parameters and sensory quality. Heat processing at a temperature of 58℃/200 min produced meat with the most desirable sensory quality. These fillets were characterized by the lowest moisture content, high protein content, lowest concentration of malondialdehyde, low shear force value, lowest hardness and chewiness, and the highest scores for tenderness and overall acceptance in sensory evaluation.

中文翻译：

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低温热处理对鸡胸肉片品质的影响

本研究的目的是评估真空低温烹饪的温度和时间对鸡胸肉片质量的影响。肉在六种不同的温度和时间组合下进行热处理：55℃（260 分钟和 320 分钟）、58℃（140 和 200 分钟）和 61℃（90 和 150 分钟）。分析了热处理过的鸡胸肉的烹饪损失、近似成分、颜色参数、pH 值、质地参数和感官质量。在 58℃/200 分钟的温度下进行热处理生产的肉具有最理想的感官品质。这些鱼片的特点是水分含量最低、蛋白质含量高、丙二醛浓度最低、剪切力值低、硬度和咀嚼性最低，并且在感官评价中的嫩度和整体接受度得分最高。