Effects of , , and Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts.

This study aimed to investigate the influence of (AM), (AT), and (UP) extracts on the quality traits, palatability, and storage stability of sous-vide (SV) cooked chicken breasts. Chicken breasts were marinated in AM, AT, or UP extracts for 1 h, and then consistently cooked at a constant temperature of 60°C for 2 h. SV cooked chicken breasts with the UP extract exhibited lower lightness and higher yellowness values on the surface region compared to those with the AM and AT extracts (p<0.

Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments.

This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted on each side of the pork loin patties for 0 (control) to 120 s (ST120), and all patties were then cooked using an SV cooker at 75°C for 120 min. Noticeable differences were observed in quality properties between the groups.

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute.

This study investigated the use of basil seed gum (BSG) as a fat substitute on the physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution was supplemented to reduced-fat and nonfat yogurts, and their physicochemical properties, quality properties, antioxidant activity, and sensory evaluation were compared with each control group.

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method.

The aim of this study was to evaluate the effects of marinade under different conditions (temperature and vacuum) on pork ham cooked by the sous-vide method (61°C and 98.81% vacuum for 45 min). Control group was non-marinade pork ham.

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham.

This study evaluated the influence of different factors on pork hams cooked by sous-vide method. The quality and structural and microbiological properties of the treated samples were compared with those of controls. Samples were subjected to treatment at different combinations of temperature (61 °C or 71 °C), time (45 or 90 min), and vacuum degree (98.