Effect of Time and Temperature on Physicochemical and Microbiological Properties of Sous Vide Chicken Breast Fillets

Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics food safety. This study aimed to evaluate physicochemical microbiological properties of chicken breast fillets cooked at twelve different combinations temperature (60, 70, 80 °C) 90, 120, 150 min). The results showed that played a major role the moisture content, loss, pH, a* color value, shear force, thiobarbituric acid reactive substances (TBARS). Increasing caused an increase lipid oxidation, TBARS, while content was reduced (p < 0.05). Cooking minor only value were affected by this parameter Total mesophilic aerobic bacteria, Psychrotrophic Enterobacteriaceae not detected during 21 days storage 4 °C. 60 °C for min optimum combination fillets. result could be interesting catering, restaurants, ready-to-eat industries, homes select improving ensuring