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.

这项研究的目的是评估蒸煮温度和时间对鸡胸肉鱼片质量的影响。在六个不同的温度和时间组合下对肉进行热处理：55℃（260分钟和320分钟），58℃（140和200分钟）和61℃（90和150分钟）。对经过热处理的鸡胸肉进行烹饪损失，附近成分，颜色参数，pH，质地参数和感官质量的分析。在58℃/ 200分钟的温度下进行热处理可以生产出具有最佳感官品质的肉。这些鱼片的特征是最低的水分含量，高的蛋白质含量，最低的丙二醛浓度，低的剪切力值，最低的硬度和耐嚼性以及最高的压感和感官评估总体接受度。