Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast
Optimal sous-vide and multiphase cooking strategies remain underexplored despite their potential to improve the tenderness and juiciness of chicken breast. This study aimed to optimize sous-vide cooking conditions (Experiment I) and evaluate the effects of stepwise sous-vide cooking on the quality a...
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MDPI AG
2025-05-01
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| Series: | Foods |
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| author | Sin-Woo Noh Dong-Heon Song Hyun-Wook Kim |
| author_facet | Sin-Woo Noh Dong-Heon Song Hyun-Wook Kim |
| author_sort | Sin-Woo Noh |
| collection | DOAJ |
| description | Optimal sous-vide and multiphase cooking strategies remain underexplored despite their potential to improve the tenderness and juiciness of chicken breast. This study aimed to optimize sous-vide cooking conditions (Experiment I) and evaluate the effects of stepwise sous-vide cooking on the quality attributes (Experiment II). In Experiment I, a two-factor, three-level central composite design was employed to optimize the temperature (50, 60, and 70 °C) and time (3, 4.5, and 6 h) using response surface methodology. The optimal condition (55 °C for 3 h) significantly reduced cooking loss (11.47%) and shear force (11.84 N). In Experiment II, five cooking conditions were compared: conventional control (75 °C/30 min), sous-vide control (55 °C/180 min), and three stepwise methods (Stepwise I, 45 °C/180 min + 55 °C/180 min; Stepwise II, 55 °C/180 min + 75 °C/8.5 min; and Stepwise III, 55 °C/180 min + 95 °C/3 min). Stepwise II and III increased cooking loss (16.4% and 20.5%, respectively) and reduced moisture (<i>p</i> < 0.05), but Stepwise II significantly decreased shear force (12.50 N), retaining moisture comparable to conventional control (17.35 N). Stepwise sous-vide cooking, particularly Stepwise II, appears promising for enhancing tenderness without causing excessive water loss. Further research should evaluate the sensory properties and microbiological safety for potential practical applications. |
| format | Article |
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| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
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| spelling | doaj-art-3cecb4b6c5a44ae4b3357d9ab1e33be72025-08-20T03:47:57ZengMDPI AGFoods2304-81582025-05-011410170810.3390/foods14101708Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken BreastSin-Woo Noh0Dong-Heon Song1Hyun-Wook Kim2Division of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju 52828, Republic of KoreaDivision of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju 52828, Republic of KoreaDivision of Animal Bioscience & Integrated Biotechnology, Gyeongsang National University, Jinju 52828, Republic of KoreaOptimal sous-vide and multiphase cooking strategies remain underexplored despite their potential to improve the tenderness and juiciness of chicken breast. This study aimed to optimize sous-vide cooking conditions (Experiment I) and evaluate the effects of stepwise sous-vide cooking on the quality attributes (Experiment II). In Experiment I, a two-factor, three-level central composite design was employed to optimize the temperature (50, 60, and 70 °C) and time (3, 4.5, and 6 h) using response surface methodology. The optimal condition (55 °C for 3 h) significantly reduced cooking loss (11.47%) and shear force (11.84 N). In Experiment II, five cooking conditions were compared: conventional control (75 °C/30 min), sous-vide control (55 °C/180 min), and three stepwise methods (Stepwise I, 45 °C/180 min + 55 °C/180 min; Stepwise II, 55 °C/180 min + 75 °C/8.5 min; and Stepwise III, 55 °C/180 min + 95 °C/3 min). Stepwise II and III increased cooking loss (16.4% and 20.5%, respectively) and reduced moisture (<i>p</i> < 0.05), but Stepwise II significantly decreased shear force (12.50 N), retaining moisture comparable to conventional control (17.35 N). Stepwise sous-vide cooking, particularly Stepwise II, appears promising for enhancing tenderness without causing excessive water loss. Further research should evaluate the sensory properties and microbiological safety for potential practical applications.https://www.mdpi.com/2304-8158/14/10/1708heating rateshear forcestepwise cookingtendernesswater-holding capacity |
| spellingShingle | Sin-Woo Noh Dong-Heon Song Hyun-Wook Kim Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast Foods heating rate shear force stepwise cooking tenderness water-holding capacity |
| title | Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast |
| title_full | Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast |
| title_fullStr | Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast |
| title_full_unstemmed | Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast |
| title_short | Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast |
| title_sort | stepwise sous vide cooking as a novel approach to enhance the water holding capacity and tenderness of chicken breast |
| topic | heating rate shear force stepwise cooking tenderness water-holding capacity |
| url | https://www.mdpi.com/2304-8158/14/10/1708 |
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