Chemical and Sensory Parameters of Heat-treated Vacuum-packaged Broiler and Hen Fillet Products

The heat treatment of vacuum-packaged products - Sous vide processing method - that offers convenience and storage stability, combined with poultry meat marinating was used in the current study. The aim of this research was to evaluate the effect of a fruit-vegetable additive on chemical and sensory parameters of heat-treated vacuum-packaged poultry meat products made from broiler or hen fillets. The skinless fillets and other ingredients were packaged in polyamide/polyethylene (PA/PE) pouches, vacuum sealed, marinated, heat treated, and chilled rapidly. The following parameters were evaluated: moisture content (LVS ISO 1442:197), protein content (LVS ISO 937:1978), fat content (LVS ISO 1443:1973), ash content (ISO 936:996), degree of liking, and intensity of sensory properties (ISO 4121: 2003). The smallest changes in moisture content among the studied samples were observed in those prepared with the fruit-vegetable additive if compared to a raw fillet. In the process of heat treatment, the protein content in dry matter of broiler and hen fillet decreased (p<0.05), whereas fat content decreased in broiler fillet but increased in hen fillet (p<0.05). Sensory evaluation results showed that panellists preferred broiler fillet (6.6) and hen fillet (5.8) products which were prepared without the fruit-vegetable additive. Evaluation of the intensity of sensory properties showed that there do not exist significant differences in aroma, colour, flavour, and aftertaste of heat-treated vacuum-packaged hen and broiler fillet (p>0.05), but texture of broiler fillet products is more tender than texture of samples made from hen fillet.