The sensory quality of chicken and potato products prepared using cook-chill and sous vide methods

This study examined the effects of sous vide (i.e. vacuum packaging) upon the sensory characteristics of chicken breast and of sliced potatoes in cream both immediately after cooking and following subsequent chilling, chilled storage and reheating. Cooking was to a range of end point temperatures (70 degrees C for 2 minutes, 80 degrees C for 10 minutes, 80 degrees C for 30 minutes) and chilled storage was for 2,5 or 7 days at 5 degrees C. The products were evaluated by separate sensory panels, each comprising either 25 or 10 trained assessors using attribute scaling methods. With both 80 degrees C heat treatments, sous vide significantly increased the flavour intensity of both products (P < 0.05) and the juiciness and moistness of the chicken and potato respectively (P < 0.05) compared to nonvacuum packed freshly cooked products. In general, higher hedonic scores were associated with higher flavour and juiciness scores for chicken and with higher flavour and moisture scores for potato. The hedonic appeal results indicate that, contrary to what has been widely assumed, these changes may not always be desirable in terms of product acceptability. The data also indicate that, in some products, the heat treatments necessary to ensure microbiological safety cause an appreciable loss of sensory quality.