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Amino acid profile of Sous vide cooked poultry breast meat products
| Content Provider | Semantic Scholar |
|---|---|
| Author | Ramanea, Kristine Galoburdaa, Ruta Kreicbergsa, Viesturs Vanagab, Ilona |
| Copyright Year | 2011 |
| Abstract | Sous vide cooking method allows preparation of ready-to-eat meat products satisfying consumer demand for convenience and safety. Amino acid composition determines the nutritive value of product and it can be changed during heat treatment and prolonged storage. The aim of this research was to evaluate amino acid profile of four marinated, sous vide cooked poultry meat products made from mature hen’s fillet; mature hen’s fillet with vegetable-and-fruit additive; broiler’s fillet; broiler’s fillet with vegetable-and-fruit additive. The skinless fillets and other ingredients were packaged in the polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, sous vide cooked, and chilled rapidly. The amino acid profile was evaluated in raw and thermally treated vacuum packaged broiler’s and hen’s fillets. Amino acid profile was determined using HPLC-MS by method LVS ISO 13903:2005. Significant differences in amino acid profile between raw broiler’s fillet and mature hen’s fillet were found. The highest content of total amino acids was detected in raw broiler’s fillet 52.16 g 100 g. It was reduced to 50.82 g 100 g after heat treatment of sous vide cooked broiler’s breast product or to 44.78 g 100 g when heat treated together with vegetable-and-fruit additive. Similar tendency was observed in products made from mature hen’s fillet. The analysis of amino acid content demonstrated quantitative and qualitative differences among the analyzed samples. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://www.icef11.org/content/papers/fpe/FPE843.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
