Table 3.
Effects of various cooking temperatures and periods on the physicochemical characteristics of sous-vide duck breasts.
| Test conditions | Cooking temperature (°C) |
Cooking period (h) |
|||
|---|---|---|---|---|---|
| 65 | 70 | 1 | 1.5 | 2 | |
| Cooking loss (%) | 23.10 ± 0.66 | 29.20 ± 1.01* | 19.55 ± 0.85b | 20.82 ± 1.26b | 24.56 ± 1.08a |
| TBARS (mg MDA eq./kg) | 2.30 ± 0.29 | 2.14 ± 0.31 | 3.11 ± 0.29a | 2.41 ± 0.33a | 3.05 ± 0.23a |
| Textural properties | Textural properties | ||||
| Hardness (N) | 34.20 ± 3.68 | 34.05 ± 1.97 | 37.19 ± 4.97a | 33.72 ± 2.47a | 35.10 ± 4.08a |
| Springiness | 0.59 ± 0.02 | 0.65 ± 0.01* | 0.61 ± 0.01a | 0.61 ± 0.01a | 0.58 ± 0.02a |
| Cohesiveness | 0.66 ± 0.01 | 0.67 ± 0.00 | 0.65 ± 0.01a | 0.66 ± 0.00a | 0.66 ± 0.01a |
| Gumminess (N) | 22.76 ± 2.59 | 22.77 ± 1.27 | 24.23 ± 3.45a | 22.37 ± 1.70a | 23.25 ± 2.90a |
| Chewiness (N) | 19.08 ± 5.16 | 14.94 ± 0.87 | 14.65 ± 1.86a | 13.71 ± 0.95a | 13.63 ± 1.74a |
| Resilience | 0.35 ± 0.01 | 0.34 ± 0.01 | 0.36 ± 0.00a | 0.35 ± 0.01a | 0.34 ± 0.01a |
| WB shear value (N) | 54.45 ± 7.76 | 52.96 ± 5.63 | 47.03 ± 6.10ab | 32.58 ± 2.63b | 54.67 ± 6.15a |
The data are given as mean ± SEM (n = 6). Mean values in each test parameter with mark (*) and without a common letter in various cooking temperatures and periods, respectively, were significantly different (P < 0.05). The assay for optimal cooking temperature was determined by setting for 1.5 h of the sous-vide period. The assay for the optimal cooking period was determined by setting 65°C of the sous-vide temperature.