Vol. 10, Special Issue 11 (2021)

Author(s):
Muthulakshmi M, Chandirasekaran V, Kalaikannan A, Jagadeeswaran A, Selvaraju G, Muthukumar M, Sureshkumar S and Irshad A

Abstract:
A study was carried out to evaluate the nutritional effect of Sous vide cooking and pressure cooking on broiler chicken meat. Broiler chicken breast meat subjected to two cooking methods (Sous vide cooking and pressure cooking). Fresh and cooked meat samples evaluated for the proximate composition, amino acid profile and fatty acid profile of raw and cooked broiler chicken meat under different conditions content. Results of the study revealed that there was a highly significant difference (<0.01) in moisture, protein, fat, gross energy of fresh, pressure cooked and sous vide cooked meat. But no significant difference (P>0.05) in total ash content of fresh and pressure-cooked meat. Most of the amino content increased significantly (<0.01) after cooking, except arginine, methionine in both cooking methods and lysine and glutamic acid content in Sous vide cooking decreased significantly. The most abundant fatty acids found in raw samples were palmitic acid (32.12%) oleic acid (28.49%), linoleic acid (14.51%), stearic acid (7.44%), Myristic acid (6.22%) and in cooked meat were oleic acid (36.52 to 37.57%), palmitic acid (21.05 to 24.77%), linoleic acid (20.17 to 23.5%), stearic acid (6.35 to 7.23%) and Palmitoleic acid (3.16 to 4.22%). Regarding total SFAs, significant reduction were found in the heat-treated chicken meat samples compared to the raw meat. In cooking methods shows significant decreases noticed in pressure cooked (32.25%) sample compared to Sous vide cooked (35.83%) sample. In total MUFA and PUFAs, significant increases were found in the heat-treated chicken meat samples compared to the raw meat, although between cooking methods no significant difference was noticed in MUFA. However, between the cooking methods, pressure cooked sample had a significant higher MUFA value (24.06%) than Sous vide cooked sample (21.96%). The PUFA/SFA ratio was determined as 0.35, 0.75 and 0.61 in the raw breast, pressure cooked and Sous vide cooked meat samples, respectively.